In organic chemistry, the aromatic alcohols or aryl-alcohols are a class of chemical compounds containing a hydroxyl group (−OH) bonded indirectly to an aromatic hydrocarbon group,[1] in contrast to the phenols, where the hydroxyl group is bonded directly to an aromatic carbon atom.
[2] Aromatic alcohols are produced by the yeast Candida albicans.
[4] These molecules are quorum sensing compounds for Saccharomyces cerevisiae.
[5] Aryl-alcohol dehydrogenase uses an aromatic alcohol and NAD+ to produce an aromatic aldehyde, NADH and H+.
Aryldialkylphosphatase (also known as organophosphorus hydrolase, phosphotriesterase, and paraoxon hydrolase) uses an aryl dialkyl phosphate and H2O to produce dialkyl phosphate and an aryl alcohol.