Coniferyl aldehyde

Coniferyl aldehyde

Names
IUPAC names (Z)-3-(4-hydroxy-3-methoxyphenyl)prop-2-enal (E)-3-(4-hydroxy-3-methoxyphenyl)prop-2-enal
Other names Coniferaldehyde cis-coniferyl aldehyde trans-coniferyl aldehyde
Identifiers
CAS Number	458-36-6
3D model (Jmol)	Interactive image
ChEBI	CHEBI:16547
ChEMBL	ChEMBL242529
ChemSpider	4444167
ECHA InfoCard	100.006.618
PubChem	5352904 5280536
InChI InChI=1S/C10H10O3/c1-13-10-7-8(3-2-6-11)4-5-9(10)12/h2-7,12H,1H3/b3-2+
SMILES COC1=C(C=CC(=C1)C=CC=O)O
Properties
Chemical formula	C10H10O3
Molar mass	178.18 g/mol
Density	1.186 g/mL
Melting point	80 °C (176 °F; 353 K)
Boiling point	338.8 °C (641.8 °F; 612.0 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

Coniferyl aldehyde is a low molecular weight phenolic compound susceptible to be extracted from cork stoppers into wine.^[1]

Metabolism

Coniferyl-alcohol dehydrogenase uses coniferyl alcohol and NADP⁺ to produce coniferyl aldehyde, NADPH, and H⁺.

Coniferyl-aldehyde dehydrogenase uses coniferyl aldehyde, H₂O, NAD⁺, and NADP⁺ to produce ferulate, NADH, NADPH, and H⁺.

Dihydroflavonol 4-reductase uses sinapaldehyde or coniferyl aldehyde or coumaraldehyde and NADPH to produce sinapyl alcohol or coniferyl alcohol or coumaryl alcohol respectively and NADP⁺.

See also

• Phenolic compounds in wine

References

1. Polyphenolic Composition of Quercus suber Cork from Different Spanish Provenances. Elvira Conde, Estrella Cadahía, María Concepción García-Vallejo and Brígida Fernández de Simón, J. Agric. Food Chem., 1998, 46 (8), pp 3166–3171 doi:10.1021/jf970863k