{"ymdb_id":"YMDB01712","created_at":"2011-08-31T03:38:47.000Z","updated_at":"2016-09-08T18:37:02.000Z","name":"Homovanillyl alcohol","cas":"498-00-0","state":"Solid","melting_point":"40-42 oC","description":"Homovanillyl alcohol (Vanillic alcohol) is an aroma compound produced during fermention by yeast. It is produced by the reduction of Vanillin by the yeast Alcohol dehyrogenase. Vanillin typically is derived from the oak wood used to store fermenting wine.","experimental_water_solubility":null,"experimental_logp_hydrophobicity":"0.47 [HANSCH,C ET AL. (1995)]","location":null,"synthesis_reference":null,"chebi_id":"30879","hmdb_id":"HMDB01490","kegg_id":"C00069","pubchem_id":"10805","cs_id":"16039","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"4-(2-hydroxyethyl)-2-methoxyphenol","traditional_iupac":"homovanillyl alcohol","logp":"1.0333206663333336","pka":"15.95143078228585","alogps_solubility":"1.16e+01 g/l","alogps_logp":"0.95","alogps_logs":"-1.16","acceptor_count":"3","donor_count":"2","rotatable_bond_count":"3","polar_surface_area":"49.69","refractivity":"46.073","polarizability":"17.670892239073055","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-2.410389186578838","pka_strongest_acidic":"10.185383789635116","bioavailability":"1","number_of_rings":"1","rule_of_five":"1","ghose_filter":"1","veber_rule":"0","mddr_like_rule":"0","synonyms":["(3-Methoxy-4-hydroxyphenyl)ethylene glycol","(4-Hydroxy-3-methoxyphenyl)ethylene glycol","1-(4-Hydroxy-3-methoxyphenyl)-1,2-ethanediol","2-(4-guaiacyl)-ethanol","2-(4-hydroxy-3-methoxyphenyl)-ethanol","3-Methoxy-4-hydroxyphenethylene glycol","3-Methoxy-4-hydroxyphenyl glycol","4-(2-Hydroxyethyl)-2-methoxyphenol","4-(2-hydroxyethyl)guaiacol","4-Hydroxy-3-methoxy-b-phenylglycol","4-Hydroxy-3-methoxy-beta-phenylglycol","4-Hydroxy-3-methoxyphenethyl alcohol","4-Hydroxy-3-methoxyphenethylene glycol","4-Hydroxy-3-methoxyphenyl glycol","4-Hydroxy-3-methoxyphenylethyl alcohol","4-Hydroxy-3-methoxyphenylglycol","Alcohol","Benzeneethanol, 4-hydroxy-3-methoxy-","guaiacyl ethanol","HMPG","Homovanilline alcohol","Hydroxymethoxyphenylglycol","Methoxyhydroxyphenylglycol","MHPG","MOPEG","Vanillic alcohol","Vanylglycol"],"pathways":[],"growth_conditions":[],"references":[{"pubmed_id":17616208,"citation":"Loscos, N., Hernandez-Orte, P., Cacho, J., Ferreira, V. (2007). \"Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.\" J Agric Food Chem 55:6674-6684."},{"pubmed_id":null,"citation":"Chatonnet, P., Dubourdieu, D., \u0026 Boidron, J. N. (1992a) Incidence des conditions de fermentation et d’elevage des vins blanc secs en barriques sur leur composition en substances cedees par le bois de chene. Science des Aliments, 12, 665–685."}],"proteins":[]}