The cosmetic is comprised of at least one copolymer made up of at least the following monomer units: (meth)acrylic acid, (meth)acrylic acid alkyl ester, and (meth)acrylic acid hydroxyalkyl ester; at least one copolymer made up of at least one of the following monomer unit: N-tert-butylacrylamide, acrylic acid, and ethyl acrylate and a film-forming polymer that is not identical to copolymer a1) or copolymer a2), wherein the film-forming polymer comprises a glycosidically
bound volatiles and antimicrobial activity of Aurinia sinuata (Brassicaceae).
Jerkovic, "Chemical composition and antioxidant effect of glycosidically
bound volatile compounds from oregano (Origanum vulgare L.
Gonzalez Vinas, "Characterisation of free and glycosidically
bound aroma compounds of la Mancha Verdejo white wines," Food Chemistry, vol.
(41) Only a small portion of grape volatile compounds are present in their free forms, and the majority exist in non-volatile, glycosidically
bound forms or other precursor forms.
Benzaldehyde can also be liberated from glycosidically
bound precursors in various foods.
Radonic, "Gas chromatography mass spectral analysis of free and glycosidically
bound volatile compounds from Juniperus oxycedrus L.
They are generally present in the form of disaccharide sophoroses (2-O-[beta]-D-glucopyranosyl-D-glucopyranose) linked [beta] glycosidically
to the hydroxyl group at the penultimate carbon of fatty acids.
They established that it had an inherent trisaccharide composed of 3-O-methyl-rhamnose, 2,3-di-O-methyl-rhamnoseand 3,6-di-O-methyl-glucose glycosidically
linked to a phenol substituent; the latter sugar, dominant epitope of the trisaccharide entity of PGL-I, was never before found in nature.
bound volatiles and flavor precursors in Laurus nobilis L.