Plants as a green alternative for alcohol preparation from aromatic aldehydes was written by Suarez-Franco, Gabriela;Hernandez-Quiroz, Teresa;Navarro-Ocana, Arturo;Oliart-Ros, Rosa Maria;Valerio-Alfaro, Gerardo. And the article was included in Biotechnology and Bioprocess Engineering in 2010.Product Details of 1122-71-0 This article mentions the following:
A general methodol. for the efficient reduction of aromatic aldehydes and three ketones to their corresponding alcs. (interesting as cosmetic fragrances in their majority) with moderate to excellent chem. yield was achieved by using homogenates of broccoli (B. oleracea var. italica), cauliflower (B. oleracea var. botrytis), beet (B. vulgaris var. cicla), and spinach (S. oleraceae) in aqueous suspension and mild reaction conditions. B. oleracea var. italica and B. oleracea var. botrytis gave the maximum bioconversion yields within short reaction times. Vegetables assayed exhibited an excellent yield (鈮?99%) after 24 h for aromatic aldehydes. In the experiment, the researchers used many compounds, for example, 6-Methyl-2-pyridinemethanol (cas: 1122-71-0Product Details of 1122-71-0).
6-Methyl-2-pyridinemethanol (cas: 1122-71-0) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Product Details of 1122-71-0
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts