{"ymdb_id":"YMDB01638","created_at":"2011-08-31T03:30:58.000Z","updated_at":"2016-09-08T18:36:56.000Z","name":"Anisic acid","cas":null,"state":"Solid","melting_point":"185 oC","description":"Anisic acid is a phenolic acid, a type of polyphenol. Polyphenol are secondary plant metabolites and components of grapes, wines and beers. They contribute to the sensory characteristics of wine. Yeast can influence the polyphenolic wine composition by adsorbing them throught its cell wall during wine making. Anisic acid is responsible for an apple blossom aroma in Riesling wines. [Caridi 2004]","experimental_water_solubility":"0.53 mg/mL at 37 oC [YALKOWSKY,SH \u0026 DANNENFELSER,RM (1992)]","experimental_logp_hydrophobicity":"1.96 [HANSCH,C ET AL. (1995)]","location":null,"synthesis_reference":null,"chebi_id":"40813","hmdb_id":"HMDB01101","kegg_id":"C02519","pubchem_id":"7478","cs_id":"10181338","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"4-methoxybenzoic acid","traditional_iupac":"P-anisic acid","logp":"1.4731574583333336","pka":null,"alogps_solubility":"2.00e+00 g/l","alogps_logp":"1.63","alogps_logs":"-1.88","acceptor_count":"3","donor_count":"1","rotatable_bond_count":"2","polar_surface_area":"46.53","refractivity":"39.7774","polarizability":"14.987426796627265","formal_charge":"0","physiological_charge":"-1","pka_strongest_basic":"-4.845611234615028","pka_strongest_acidic":"4.366688111140357","bioavailability":"1","number_of_rings":"1","rule_of_five":"1","ghose_filter":"0","veber_rule":"0","mddr_like_rule":"0","synonyms":["4-Anisic acid","4-Methoxybenzoate","4-Methoxybenzoic acid","anisic acid","Anisic acid, para","ANN","Benzoic acid, 4-methoxy-","Draconic acid","Kyselina 4-methoxybenzoova","p-Anisic acid","p-Methoxybenzoate","p-Methoxybenzoic acid"],"pathways":[],"growth_conditions":[],"references":[],"proteins":[]}