Carbonylation phenol

The numbering of the ring atoms is consistent with the naming of these compounds as phenols (carbonyl-C at 1-position). 

Polymers based on phenols PHENOL-CARBONYL RESINS... 

Analysis of functional groups such as carboxyl, phenol, carbonyl, or meth-oxyl (Table 2) increases our understanding of the chemical structure of humic substances and can be used to explain the behavior of humic substances in various humification processes (Gjessing, 1976). Carboxyl and phenolic hydroxyl groups clearly predominate, although in some cases methoxyl groups are quantitatively important as well (Muenster, 1982). 

It has been shown that synthetic zeolites such as ZSM-5 can be used to convert oxygenated compounds derived from biomass materials into hydrocarbons which can be used as fuels or chemicals feedstocks (1,2,3,4). However, the pyrolysis oils obtained from biomass materials by different thermal and thermochemical processes (5,6) showed poor hydrocarbon yields and high tar content when contacted over ZSM-5 zeolite catalysts at high temperatures (7,8). Since the pyrolysis oils are composed of a wide variety of oxygenated compounds such as cyclopentanone, cyclopentenone, furfural, phenol, carbohydrate and carboxylic acid derivatives (9,10) it is difficult to point out exactly which family of compounds is contributing more to the observed tar and to the rapid deactivation of the catalysts. Catalytic studies on model compounds which are usually found in the biomass pyrolysis oils are therefore primordial in order to determine the best catalytic system for the up-grading of pyrolysis oils to useful hydrocarbon products. The reactions of some phenolic, carbonyl and carboxylic acid derivatives over ZSM-5 catalysts are already... 

Volatile components constitute about 0.1% of roasted coffee by weight Cojfea species, Rubiaceae), and more than 200 substances have been shown in green coffee. More than 800 compounds are known to make up the aroma of roasted coffee. Of these, only about 60 compounds have a significant role in the coffee aroma. Especially typical are a large number of heterocyclic compounds, mainly furans, pyrroles, indoles, pyridines, quinolines, pyrazines, quinoxalines, thiophenes, thiazoles and oxazoles, which arise in caramehsation and the MaiUard reaction during coffee roasting. In addition to heterocyclic products, other important volatiles are also some aliphatic compounds (hydrocarbons, alcohols, carbonyl compounds, carboxylic acids, esters, aliphatic sulfur and nitrogen compounds), alicyclic compounds (especially ketones) and aromatic compounds (hydrocarbons, alcohols, phenols, carbonyl compounds and esters). 

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