The enthalpy of fusion of methanol (CH3OH) is 3.16 KJ/mol. Values above 3.0 are likely to bioaccumulate in marine organisms. 4-Chloro-2-methylphenoxy-α-propionic acid; 2-(4-Chloro-2-methylphenoxy)propanoic acid; (+)-α-(4-Chloro-2-methylphenoxy) propionic acid; (4-Chloro-2-methylphenoxy)propionic acid; 2-(4-Chloro-2-methylphenoxy)propionic acid; α-(4-Chloro-2-methylphenoxy)propionic acid; 2-(4-Chlorophenoxy-2-methyl)propionic acid; 2-(4-Chloro-o-tolyl)oxylpropionic acid; 2-(p-chloro-o-tolyloxy)propionic acid; CMPP; 2 M-4CP; MCPP; 2-MCPP; MCPP; MCPP 2,4-D; MCPP-D-4; MCPP K-4; 2-Methyl-4-chlorophenoxy-α-propionic acid; 2-(2-Ethyl-4-chlorophenoxy)propanoic acid; α(2-Methyl-4-chlorophenoxy)propionic acid; 2-(2'-Methyl-4'-chlorophenoxy)propionic acid; 2M4KHP; NSC 60282; Propanoic acid, 2-(4-chloro-2-methylphenoxy)-; Propionic acid, 2-(4-chloro-2-methylphenoxy); Propionic acid, 2-[(4-chloro-o-tolyl)oxy]-; Propionic acid, 2-(2-methyl-4-chlorophenoxy)-, Hyun-Dong Shin, ... Rachel R. Chen, in Bioprocessing for Value-Added Products from Renewable Resources, 2007. Regional registration, as defined in section 180.1(n)[40 CFR 180.411(b)]: in or on the following raw agricultural commodities: peppers, tabasco 1.0 ppm. Chemoenzymatic process for synthesis of new anti-diabetic drug Ragaglitazar [28]. Combustion. I will write this as R'COOH to differentiate this R with the R of the alcohol. -Its an esterification reaction producing methyl propranoate. George Wypych, in Handbook of Odors in Materials, 2013, The “musty or corked” character of wine comes from the presence of 2,4,6-tribromoani-sole.209 Also, chloroanisoles or chlorophenols are the contaminants generally reported to cause this type of defect.209 “Musty” off-odor was perceptible on smelling wine containing as little as 4 ng L−1 2,4,6-tribromoanisol.209 2,4,6-Tribromoanisol is produced by O-methylation of its direct precursor, 2,4,6-tribromophenol.209 Residual pollution adsorbed on walls could be sufficient to make a building unsuitable for storing wooden barrels and plastics, as well as corks, which have been found to be particularly susceptible to contamination by the 2,4,6-tribromoanisole in the winery atmosphere.209, Eighty one compounds were found to be odor-active in Californian Chardonnay wines.210 They included the following compounds: 1,1-diethoxy ethane, ethyl propionate, ethyl isobutyrate, 2-pentanone, ethyl butanoate, 1-propanol, ethyl 3-methyl butanoate, 2-methyl-1-propanol, 2-pentanol, isoamyl acetate, 1-butanol, 2/3 methylbutanol, ethyl hexanoate, acetoin, 1-hexanol, (trans) 3-hexen-1-ol, ethyl octanoate, acetic acid, furfural, 2-ethyl-1-hexanol, 2-acetyl furan, propanoic acid, 2,3-butanediol (d,l), linalool, 2-methyl propanoic acid, butanoic acid, ethyl decanoate, butyrolactone, 2/3 methyl butanoic acid+furfuryl alcohol, α-terpineol, 3-methylthio-1-propanol, pentanoic acid, 2-phenyl-ethyl acetate, β-damascenone, hexanoic acid, 2-methoxy phenol, (cis) oak-lactone, 2-phe-nyl alcohol, (trans) oak-lactone, (trans) 2-hexenoic acid, 4-ethyl guiacol, pantolactone, diethyl malate, octanoic acid, γ-nonalactone, homofuraneol, ethyl cinnamate, eugenol, diethyl-2-hydroxy- pentanedioate, 4-ethyl phenol, 4-vinyl-2-methoxy-phenol, 4-ethoxy-carbonyl-γ-butanolactone, decanoic acid, 2,6-dimethoxyphenol, diethyl tartarate, 5-hydroxymethyl-2-furfural, vanillin, acetovanillone, and 3-oxo-α-ionol.210 Odor descriptions were assigned to each of the above compounds.210 Fruity wines high in peach, citrus, and floral terms were separated from those high in oak-related sensory attributes (oak, vanilla, caramel, spice, and butter).210 The fruity and floral terms were associated with iso-amyl acetate, 2-phenylethyl acetate, and linalool.210 The oaky attributes were associated with vanillin, oak-lactones, 4-ethyl guaiacol, γ-nonalactone, 2-acetyl furan, eugenol, and 2-methoxy phenol.210, Microoxygenation is a widely-used maturation technique in red wines as an alternative to barrel aging.211 It helps to remove unwanted off-odors.211 It lowers herbaceous and reductive odors.211 Oxygenation participates in removal of sulfur-containing off-odors.211, Scalping of aroma compounds may affect the sensory properties of wines packed in plastic by reducing the intensity and changing the character of the original aroma.212 Ideal Fickian transport diffusional character of the phenomenon was confirmed for packages from polypropylene and linear low density polyethylene.212 Ethyloctanoate was sorbed more into PP than LLDPE, and at much higher extent than linalool, as a consequence of the different polarity of the molecules.212 The amount of ethyloctanoate lost determines a significant variation of its odor activity value and the imbalance of the original aroma composition.212, A method of removing sulfites involves passing wine through a base anion exchange resin, then passing the wine through an acid cation exchange resin, and then treating the wine with carbon.213 In this process, wine, which has less than 10 ppm of sulfites is obtained.213, An apparatus that can automatically detect odorous substances, such as 2,4,6-trichlo-roanisole, in cork wine bottle stopper, has been patented.214 The technology is based on electronic nose, which automatically aligns with cork stoppers to test 100% of cork wine bottle stoppers in a fast and cost-effective manner.214, Impurity removal system for purifying wine has been developed.215 Two to seven percent of wine is discarded because of contamination called cork taint.215 Cork taint gives to wine a musty and moldy odor.215 It is a reaction between chlorine left in the cork during sterilization process and phenols present in wine.215 This leads to formation of trichloroanisole which affects olfactory senses.215 The system proposed removes odorous substances by filtration through activated carbon.215, Tatyana I. Poznyak, ... Alexander S. Poznyak, in Ozonation and Biodegradation in Environmental Engineering, 2019.