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Vanillyl Alcohol
Vanillyl alcohol is derived from vanillin. It is used to flavor food. See also * Anisyl alcohol * Guaiacol Guaiacol () is an organic compound with the formula C6H4(OH)(OCH3). It is a phenolic compound containing an methoxy functional group. Guaiacol appears as a viscous colorless oil, although aged or impure samples are often yellowish. It occurs wid ... References Primary alcohols Phenols Phenol ethers {{alcohol-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanillic Acid
Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a dihydroxybenzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid. Occurrence in nature The highest amount of vanillic acid in plants known so far is found in the root of ''Angelica sinensis'', an herb indigenous to China, which is used in traditional Chinese medicine. Occurrences in food Açaí oil, obtained from the fruit of the açaí palm (''Euterpe oleracea''), is rich in vanillic acid (). It is one of the main natural phenols in argan oil. It is also found in wine and vinegar. Metabolism Vanillic acid is one of the main catechins metabolites found in humans after consumption of green tea infusions. Synthesis Oxidation of vanillin Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary compo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanillin
Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (−O−CH2CH3) instead of a methoxy group (−O−CH3). Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of vanillin began with the more readily availa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anisyl Alcohol
Anisyl alcohol (4-methoxybenzyl alcohol) is an organic compound with the chemical formula CH3OC6H4CH2OH. It is a colorless liquid that is used as a fragrance and flavorant. It occurs naturally but is produced by reduction of anisaldehyde 4-Anisaldehyde, or ''p''-Anisaldehyde, is an organic compound with the formula CH3OC6H4CHO. The molecule consists of a benzene ring with an formyl and a methoxy group. It is a colorless liquid with a strong aroma. It provides sweet, floral and ....Karl-Georg Fahlbusch, Franz-Josef Hammerschmidt, Johannes Panten, Wilhelm Pickenhagen, Dietmar Schatkowski, , Kurt Bauer, Dorothea Garbe and Horst Surburg "Flavors and Fragrances" Ullmann's Encyclopedia of Industrial Chemistry, 2003, Wiley-VCH. See also * Vanillyl alcohol References Primary alcohols Phenol ethers Benzyl compounds {{alcohol-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guaiacol
Guaiacol () is an organic compound with the formula C6H4(OH)(OCH3). It is a phenolic compound containing an methoxy functional group. Guaiacol appears as a viscous colorless oil, although aged or impure samples are often yellowish. It occurs widely in nature and is a common product of the pyrolysis of wood. Occurrence Guaiacol is usually derived from guaiacum or wood creosote. It is produced by a variety of plants. It is also found in essential oils from celery seeds, tobacco leaves, orange leaves, and lemon peels. The pure substance is colorless, but samples become yellow upon exposure to air and light. The compound is present in wood smoke, resulting from the pyrolysis of lignin. The compound contributes to the flavor of many substances such as whiskey and roasted coffee. Preparation The compound was first isolated by Otto Unverdorben in 1826. Guaiacol is produced by methylation of ''o''-catechol, for example using potash and dimethyl sulfate: :C6H4(OH)2 + (CH3O)2SO ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Primary Alcohols
A primary alcohol is an alcohol in which the hydroxy group is bonded to a primary carbon atom. It can also be defined as a molecule containing a “–CH2OH” group. In contrast, a secondary alcohol has a formula “–CHROH” and a tertiary alcohol has a formula “–CR2OH”, where “R” indicates a carbon-containing group. Examples of primary alcohols include ethanol and 1-butanol. Methanol is also generally regarded as a primary alcohol, including the 1911 edition of the Encyclopædia Britannica,. See also * Alcohol Alcohol most commonly refers to: * Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom * Alcohol (drug), an intoxicant found in alcoholic drinks Alcohol may also refer to: Chemicals * Ethanol, one of sev ... (especially Nomenclature section for discussion on Secondary and Tertiary alcohols.) * Oxidation of primary alcohols to carboxylic acids References {{organic-chem-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenols
In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (— O H) bonded directly to an aromatic hydrocarbon group. The simplest is phenol, . Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the molecule. Phenols are both synthesized industrially and produced by plants and microorganisms. Properties Acidity Phenols are more acidic than typical alcohols. The acidity of the hydroxyl group in phenols is commonly intermediate between that of aliphatic alcohols and carboxylic acids (their pKa is usually between 10 and 12). Deprotonation of a phenol forms a corresponding negative phenolate ion or phenoxide ion, and the corresponding salts are called phenolates or phenoxides (aryloxides according to the IUPAC Gold Book). Condensation with aldehydes and ketones Phenols are susceptible to Electrophilic aromatic substitutions. Condensation with form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
