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Aromatic alcohols (example: tyrosol) are produced by the yeast Candida albicans. [47] They are also found in beer. [48] These molecules are quorum sensing compounds for Saccharomyces cerevisiae. [49] Metabolism. Aryl-alcohol dehydrogenase uses an aromatic alcohol and NAD + to produce an aromatic aldehyde, NADH and H +.
The aromatic products of the reaction are then separated from the reaction mixture (or reformate) by extraction with any one of a number of solvents, including diethylene glycol or sulfolane, and benzene is then separated from the other aromatics by distillation. The extraction step of aromatics from the reformate is designed to produce ...
In the petroleum refining and petrochemical industries, the initialism BTX refers to mixtures of benzene, toluene, and the three xylene isomers, all of which are aromatic hydrocarbons. The xylene isomers are distinguished by the designations ortho – (or o –), meta – (or m –), and para – (or p –) as indicated in the adjacent diagram.
Phenols are susceptible to Electrophilic aromatic substitutions. Condensation with formaldehyde gives resinous materials, famously Bakelite. [citation needed] Another industrial-scale electrophilic aromatic substitution is the production of bisphenol A, which is produced by the condensation with acetone. [3]
Heteroarenes are aromatic compounds, where at least one methine or vinylene (-C= or -CH=CH-) group is replaced by a heteroatom: oxygen, nitrogen, or sulfur. [3] Examples of non-benzene compounds with aromatic properties are furan, a heterocyclic compound with a five-membered ring that includes a single oxygen atom, and pyridine, a heterocyclic compound with a six-membered ring containing one ...
Aromatization is a chemical reaction in which an aromatic system is formed from a single nonaromatic precursor. Typically aromatization is achieved by dehydrogenation of existing cyclic compounds, illustrated by the conversion of cyclohexane into benzene. Aromatization includes the formation of heterocyclic systems. [1]
Fragrance bottles. An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor.For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose.
A Polycyclic aromatic hydrocarbon (PAH) is a class of organic compounds that is composed of multiple aromatic rings.Most are produced by the incomplete combustion of organic matter— by engine exhaust fumes, tobacco, incinerators, in roasted meats and cereals, [1] or when biomass burns at lower temperatures as in forest fires.