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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. [1] The simplest is phenol, C 6 H 5 OH. Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the ...
[23] [24] The aromatic amino acid phenylalanine, synthesized in the shikimic acid pathway, is the common precursor of phenol containing amino acids and phenolic compounds. In plants, the phenolic units are esterified or methylated and are submitted to conjugation , which means that the natural phenols are mostly found in the glycoside form ...
Phenol (also known as carbolic acid, phenolic acid, or benzenol) is an aromatic organic compound with the molecular formula C 6 H 5 OH. [5] It is a white crystalline solid that is volatile. The molecule consists of a phenyl group (−C 6 H 5) bonded to a hydroxy group (−OH). Mildly acidic, it requires careful handling because it can cause ...
Ellagic acid, a molecule at the core of naturally occurring phenolic compounds of varying sizes, is itself not a polyphenol by the WBSSH definition, but is by the Quideau definition. The raspberry ellagitannin , [ 8 ] on the other hand, with its 14 gallic acid moieties (most in ellagic acid-type components), and more than 40 phenolic hydroxyl ...
Phenolic acids or phenolcarboxylic acids are phenolic compounds and types of aromatic acid compounds. Included in that class are substances containing a phenolic ring and an organic carboxylic acid function (C6-C1 skeleton).
Phenolic is an adjective and a substantive (noun) that may apply to : Phenol (or carbolic acid), a colorless crystalline solid and aromatic compound; Phenols, a class of chemical compounds that include phenol; Phenolic content in wine; Phenolic paper, a type of cardboard used for printed circuit boards; Phenolic cotton cloth
The phenolic compounds in grapes contribute to the taste, color and mouthfeel of wine. Syrah pictured here. Phenolic compounds—natural phenol and polyphenols—occur naturally in wine. These include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.
For the parent molecule 9,10-anthraquinone, see anthraquinone. Structure proposed for the pigment carmine. Anthraquinones (also known as anthraquinonoids) are a class of naturally occurring phenolic compounds based on the 9,10-anthraquinone skeleton.