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

• Tryptophol
• Tyrosol
• Phenethyl alcohol (Phenylethanol)
• Benzyl alcohol

See also

• Phenolic acid
• Aromatic acid