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Related Concept Videos

Structure and Nomenclature of Alcohols and Phenols02:23

Structure and Nomenclature of Alcohols and Phenols

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Overview
Alcohols are one of the most important functional groups in organic chemistry. The name of alcohol comes from the hydrocarbon from which it is derived. Alcohols are organic molecules containing the functional hydroxyl or –OH group directly bonded to carbon. Phenols have an OH group directly attached to a benzene ring. While alcohols are colorless, phenol is a white crystalline compound with a characteristic "hospital smell" odor.
As with other organic compounds,...
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Physical Properties of Alcohols and Phenols02:32

Physical Properties of Alcohols and Phenols

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Alcohols are organic compounds in which a hydroxy group is attached to a saturated carbon. Phenols are a class of alcohols containing a hydroxy group attached to an aromatic ring. The physical properties of the alcohols and phenols are influenced by hydrogen bonding due to the oxygen–hydrogen dipole in the hydroxy functional group and dispersion forces between alkyl or aryl regions of alcohol and phenol molecules.
Alcohols possess a higher boiling point than aliphatic hydrocarbons of...
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Acidity and Basicity of Alcohols and Phenols02:36

Acidity and Basicity of Alcohols and Phenols

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Like water, alcohols are weak acids and bases. This is attributed to the polarization of the O–H bond making the hydrogen partially positive. Moreover, the electron pairs on the oxygen atom of alcohol make it both basic and nucleophilic. Protonation of an alcohol converts hydroxide, a poor leaving group, into water—a good one. The two acid–base equilibria corresponding to ethanol are depicted below.
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Oxidation of Phenols to Quinones01:17

Oxidation of Phenols to Quinones

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In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox...
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Aromatic Compounds: Overview01:25

Aromatic Compounds: Overview

11.1K
In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
In 1825, Faraday...
11.1K
Benzene to Phenol via Cumene: Hock Process01:27

Benzene to Phenol via Cumene: Hock Process

3.4K
The synthesis of phenol from benzene via cumene and cumene hydroperoxide is called the Hock process. First, a Friedel–Crafts alkylation reaction of benzene with propene gives cumene. Then cumene forms cumene hydroperoxide via a radical chain reaction. In the chain initiation step, the benzylic hydrogen is abstracted to give a benzylic radical. In the chain propagation step, the benzylic radical reacts with an oxygen diradical to form a cumene hydroperoxide radical. The cumene...
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The Phenolic Compounds' Role in Beer from Various Adjuncts.

Irina N Gribkova1, Mikhail N Eliseev2, Irina V Lazareva1

  • 1All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry-Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia.

Molecules (Basel, Switzerland)
|March 11, 2023
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Summary

This study reveals how different grains used as adjuncts impact beer

Keywords:
adjunctbeerbeer’s proteomeorganic compoundsphenolic compoundstest descriptors

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Area of Science:

  • Brewing Science
  • Food Chemistry
  • Biochemistry

Background:

  • Adjuncts significantly influence beer's organic compounds and taste.
  • Phenolic compounds and their interactions with other biomolecules are key to beer quality.

Purpose of the Study:

  • To investigate the impact of various adjuncts on beer's organic compound composition.
  • To analyze changes in phenolic compounds and their relationship with other beer constituents.

Main Methods:

  • Beer samples were brewed using barley and wheat malts with adjuncts like barley, rice, corn, and wheat.
  • Analysis involved industry-standard methods and high-performance liquid chromatography (HPLC).

Main Results:

  • Adjuncts, especially rice, increased riboflavin and melanoidin content.
  • Changes in beta-glucan and thiol groups varied with adjunct proteome.
  • Phenolic compounds (quercetin, catechins) and iso-α-humulone correlated with nitrogen and riboflavin, influencing taste and antioxidant properties.

Conclusions:

  • Adjuncts significantly alter beer's organic compound profile.
  • Understanding these interactions aids in predicting beer quality based on adjunct selection.