P-hydroxybenzyl methyl ether

Main components During fermentation, vanillin (up to app. 2.5%) is formed from the odourless glucovanillin by enzymatic hydrolysis. Its aroma is rounded-off and modified by p-hydroxybenzoic acid, p-hydroxybenzaldehyde, p-hydroxybenzyl methyl ether, vanillyl alcohol, vanillic acid, cinnamic acid ester and various other trace constituents [291, 292], Also the resins, gums, amino acids and other organic acids contribute to the typical flavour of the cured beans [293[. For further constituents and characterisations of fruits from different growing areas see [294[. 

I -Me ether 4-(Methoxymethyl)phenol. p-Hydroxybenzyl methyl ether CgHio02 M 138.166... 

Pseudocodamine (LIV) was found to be l-(3-methoxy-4-hydroxybenzyl)-2 - methyl -6,7- dimethoxy -1,2,3,4-tetrahydroisoquinoline. Ethylation with diazoethane led to an ethyl ether (m.p. 176-180°) which could be oxidized to A -methylcorydaldine and 3-methoxy-4-ethoxybenzoic acid (LXXIV). 

The positions of the phenolic hydroxyl groups were ascertained by exhaustive methylation of cocHaurine diethyl ether followed by oxidation whereby 3-ethoxy-4-methoxy-6-ethylbenzoic acid (from the isoquinoline portion), and p-ethoxybenzoic acid (from the hydroxybenzyl moiety) were obtained. 

---