1) Carbolic acids 2) Compounds made from coal tar 3) Disinfectant compounds
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https://www.crosswordclues.com/clue/phenols
In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of a hydroxyl group (—OH) bonded directly to an aromatic hydrocarbon group. The simplest of the class is phenol, which is also called carbolic acid {chem|C|6|H|5|OH}. Phenolic compounds are classified as simple phenols or polyphenols based on ...
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http://en.wikipedia.org/wiki/Phenols
Disinfectants that contain phenols are poisonous to cats if consumed. They result in damage to the lips and mouth, colic and progression to fits that may result in death.
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http://www.cats.org.uk/cat-glossary/
Hydrocarbons used to make resins and glues. Very toxic and may outgas
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http://www.encyclo.co.uk/local/20453
The aromatic chemical substances that whisky absorbs from the peat, which is burnt when drying the malt in a traditional kiln or in the modern maltings. Phenols are measured in ppm, parts per million, and in particular Islay whiskies have a high level of phenols with Ardbeg containing 50ppm.
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http://www.encyclo.co.uk/local/21451
Phenols are chemicals contained in the oil/sap of woods such as cedar and pine.
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http://www.encyclo.co.uk/local/21738
Compounds that impart a frequently undesirable plastic-like or medicinal flavor to beer. Phenols are most often contributed by beer subjected to infection or improperly milled grains.
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http://www.lehighvalleyhomebrewers.org/glossary.html
Also known as carbolic acid, Phenols are the chemical presence of peat and impart tar, bitumen and medicinal flavours. Phenols are of the love or hate order, with an utterly distinctive flavour.
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http://www.masterofmalt.com/whisky-glossary/
Beer phenols are chemical compounds similar in structure to alcohols that are generated by yeast during fermentation. In certain styles of beer, such as Bavarian hefeweizens and wit beers, phenol flavors such as bubble gum, banana and clove are considered desirable; but in other styles they are considered to be an off flavor or flaw. Causes of unwa...
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http://www.westcoastbrewer.com/Beer_Glossary_and_Brewing_Terms.php
The chemical compounds released in peat smoke that enter the malts.
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https://uproxx.com/life/whiskey-101-guide-terms-to-know/
Organic compounds that are byproducts of petroleum refining, tanning, and textile, dye, and resin manufacturing. Low concentrations cause taste and odor problems in water; higher concentrations can kill aquatic life and humans.
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https://www.encyclo.co.uk/local/20094
The oils in pine, cedar, and other softwoods that cause liver damage and respiratory problems in small animals.
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https://www.encyclo.co.uk/local/22597
Large class of orgainic compounds which occur naturally in wort and beer. Tannins, which can be leached out of the grain husks during the sparge, are one type of phenols; they have a bitter, astringent taste. Phenols also contribute to chill haze, and (when combined with chlorine from tap water or bleach sanitizer) can also result in objectionabl...
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https://www.encyclo.co.uk/local/22622
Carbolic acid; found in shaving creams and hand lotions.
Found on
https://www.encyclo.co.uk/local/22766
No exact match found.
