Anisyl ethyl ether

Vanilla contains vanillin (1.3-3.0%) as the major flavor component, with over 150 other aroma chemicals also present, most of which are present in traces, including p-hydroxy-benzaldehyde, acetic acid, isobutyric acid, caproic acid, eugenol, furfural, p-hydroxy-benzyl methyl ether, vanillyl ethyl ether, anisyl ethyl ether, and acetaldehyde. The vanillin content differs in different varieties of vanilla, with Bourbon beans containing generally higher amounts than Mexican and Tahiti beans (martindale rosengarten stake). 

Among the ether acids prepared by the malonic ester synthesis are 6-phenoxycaproii. acid (65% over-all) from S-phenoxybutyl bromide ana y-(o-anisyl)-butyric acid (80%) from /3-(o-anisyl)-ethyl bromide/ ... 

V, racemic rro/i5-methyl-l,2-cyclohexanediol, inversion W, racemic and meso-HOCH2CHOHCHOHCHTOH X, racemic 2,3-butanediol Y, me50-2,3-butanediol. 16. m-Methylanisole. 17. K, anisyl alcohol. 18. (a) / r/-Butyl ethyl ether (b) w-propyl ether (c) isopropyl ether. 19. L, / methylphenetole M, benzyl ethyl ether N, 3-phenyl-1-propanol... 

Obtained by adding with cooling an ethereal solution of methoxyacetonitrile to a solution of magnesium anisyl bromide in ethyl ether [6166], (30%) [6167]. 

Di-p-anisyl tellurium di-iodide, (CH3O.C6H4)2TeI2, is prepared from its components in ether solution. It crystallises as dark red needles, sintering at 160° C. and melting between 166° and 167° C. In ether, methyl or ethyl alcohol or petroleum ether the di-iodide is practically insoluble, but it dissolves in the other solvents detailed above. 

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