Aromatic alcohol

In organic chemistry, the aromatic alcohols or aryl-alcohols are a class of chemical compounds containing a hydroxyl group (−OH) bonded indirectly to an aromatic hydrocarbon group,[1] in contrast to the phenols, where the hydroxyl group is bonded directly to an aromatic carbon atom.[2]

Aromatic alcohols are produced by the yeast Candida albicans.[3] They are also found in beer.[4] These molecules are quorum sensing compounds for Saccharomyces cerevisiae.[5]

Metabolism

Aryl-alcohol dehydrogenase uses an aromatic alcohol and NAD+ to produce an aromatic aldehyde, NADH and H+.

Aryl-alcohol dehydrogenase (NADP+) uses an aromatic alcohol and NADP+ to produce an aromatic aldehyde, NADPH and H+.

Aryldialkylphosphatase (also known as organophosphorus hydrolase, phosphotriesterase, and paraoxon hydrolase) uses an aryl dialkyl phosphate and H2O to produce dialkyl phosphate and an aryl alcohol.

Examples

See also

References
  1. IUPAC, Compendium of Chemical Terminology, 2nd ed. (the "Gold Book") (1997). Online corrected version: (2006–) "alcohols". doi:10.1351/goldbook.A00204
  2. IUPAC, Compendium of Chemical Terminology, 2nd ed. (the "Gold Book") (1997). Online corrected version: (2006–) "phenols". doi:10.1351/goldbook.P04539
  3. Regulation of Aromatic Alcohol Production in Candida albicans. Suman Ghosh, Bessie W. Kebaara, Audrey L. Atkin, and Kenneth W. Nickerson, Applied And Environmental Microbioly, December 2008, volume 74, number 23, pages 7211–7218, doi:10.1128/AEM.01614-08.
  4. Trtptophol, tyrosol and phenylethanol—The aromatic ahigher alcohols in beer. Clara M. Szlavko, Journal of the Institute of Brewing, July–August 1973, volume 79, issue 4, pages 283–288, doi:10.1002/j.2050-0416.1973.tb03541.x.
  5. Quorum Sensing: Alcohols in a Social Situation. Deborah A. Hogan, Current Biology, 20 June 2006, volume 16, issue 12, R457–R458, doi:10.1016/j.cub.2006.05.035.
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