TOLUALDEHYDES 化学特性,用途語,生産方法
化学的特性
Tolualdehydes, mixed o-, m-, p-, have a sweet and herbaceous odor reminiscent of bitter almond.
天然物の起源
Reported found in roasted nuts, tomato, cooked beef, beef fat, cider, coffee, tea and elderberry juice.
使用
Perfumes, pharmaceutical and dyestuff intermediate,
flavoring agent.
製造方法
By oxidation of o-, m-, or p-xylene (chemical or electrolytical oxidation).
代謝
Aromatic aldehydes are oxidized in vivo almost entirely to the corresponding acid. Thus, in rabbits, p-tolualdehyde is converted to p-toluic acid which has been detected in the urine as the ester glucuronide (Williams, 1959). p-Tolualdehyde was oxidized to p-toluic acid by resting cells of Pseudomonas aeruginosa (Omori & Yamada, 1970). Perillaldehyde dehydrogenase, isolated from a soil pseudomonad, catalysed the oxidation of m- and p-tolualdehyde but not of o-tolualdehyde (Ballal, Bhattacharyya & Rangachari, 1967). The reduction of p-tolualdehyde by NADH was catalysed by horse-liver alcohol dehydrogenase (Blomquist, 1966) and by yeast alcohol dehydrogenase at pH 8.5-9.5 (Klinman, 1975). A non-specific NADPH-linked aldehyde reductase isolated from various areas of bovine brain also catalysed the reduction of p-tolualdehyde (Tabakoff & Erwin, 1970).
TOLUALDEHYDES 上流と下流の製品情報
原材料
準備製品