(E,Z)-2,4-Heptadienal (BioDeep_00000018121)

   

human metabolite


代谢物信息卡片


(2E,4Z)-hepta-2,4-dienal

化学式: C7H10O (110.07316100000001)
中文名称:
谱图信息: 最多检出来源 () 0%

分子结构信息

SMILES: CCC=CC=CC=O
InChI: InChI=1S/C7H10O/c1-2-3-4-5-6-7-8/h3-7H,2H2,1H3/b4-3-,6-5+

描述信息

(E,Z)-2,4-Heptadienal belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms.

同义名列表

3 个代谢物同义名

(2E,4Z)-hepta-2,4-dienal; (E,Z)-2,4-Heptadienal; hepta-2,4-dienal



数据库引用编号

7 个数据库交叉引用编号

分类词条

相关代谢途径

Reactome(0)

BioCyc(0)

PlantCyc(0)

代谢反应

0 个相关的代谢反应过程信息。

Reactome(0)

BioCyc(0)

WikiPathways(0)

Plant Reactome(0)

INOH(0)

PlantCyc(0)

COVID-19 Disease Map(0)

PathBank(0)

PharmGKB(0)

5 个相关的物种来源信息

在这里通过桑基图来展示出与当前的这个代谢物在我们的BioDeep知识库中具有相关联信息的其他代谢物。在这里进行关联的信息来源主要有：

  • PubMed: 来源于PubMed文献库中的文献信息，我们通过自然语言数据挖掘得到的在同一篇文献中被同时提及的相关代谢物列表，这个列表按照代谢物同时出现的文献数量降序排序，取前10个代谢物作为相关研究中关联性很高的代谢物集合展示在桑基图中。
  • NCBI Taxonomy: 通过文献数据挖掘，得到的代谢物物种来源信息关联。这个关联信息同样按照出现的次数降序排序，取前10个代谢物作为高关联度的代谢物集合展示在桑吉图上。
  • Chemical Taxonomy: 在物质分类上处于同一个分类集合中的其他代谢物
  • Chemical Reaction: 在化学反应过程中，存在为当前代谢物相关联的生化反应过程中的反应底物或者反应产物的关联代谢物信息。

点击图上的相关代谢物的名称，可以跳转到相关代谢物的信息页面。



文献列表

  • Tolgahan Kocadağlı, Neslihan Göncüoğlu, Aytül Hamzalıoğlu, Vural Gökmen. In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation. Food & function. 2012 Sep; 3(9):970-5. doi: 10.1039/c2fo30038a. [PMID: 22796869]
  • Taiko Miyasaki, Makiko Hamaguchi, Shiho Yokoyama. Change of volatile compounds in fresh fish meat during ice storage. Journal of food science. 2011 Nov; 76(9):C1319-25. doi: 10.1111/j.1750-3841.2011.02388.x. [PMID: 22416694]
  • Yongxia Xu, Qingchan Chen, Shengjiao Lei, Peng Wu, Gang Fan, Xiaoyun Xu, Siyi Pan. Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose. Journal of the science of food and agriculture. 2011 Sep; 91(12):2241-6. doi: 10.1002/jsfa.4445. [PMID: 21618545]
  • Zhiping Shen, Mary Ann Augustin, Luz Sanguansri, Li Jiang Cheng. Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose. Journal of agricultural and food chemistry. 2010 Apr; 58(7):4487-93. doi: 10.1021/jf904102k. [PMID: 20222732]
  • Wai Siang Law, Huan Wen Chen, Roman Balabin, Christian Berchtold, Lukas Meier, Renato Zenobi. Rapid fingerprinting and classification of extra virgin olive oil by microjet sampling and extractive electrospray ionization mass spectrometry. The Analyst. 2010 Apr; 135(4):773-8. doi: 10.1039/b924156f. [PMID: 20309449]
  • Angelika Krumbein, Hans-Peter Kläring, Ilona Schonhof, Monika Schreiner. Atmospheric carbon dioxide changes photochemical activity, soluble sugars and volatile levels in broccoli (Brassica oleracea var. italica). Journal of agricultural and food chemistry. 2010 Mar; 58(6):3747-52. doi: 10.1021/jf903280w. [PMID: 20158238]
  • S Benedetti, S Drusch, S Mannino. Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS. Talanta. 2009 Jun; 78(4-5):1266-71. doi: 10.1016/j.talanta.2009.01.045. [PMID: 19362186]
  • Sonia Ventanas, Mario Estevez, Ana I Andrés, Jorge Ruiz. Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED. Meat science. 2008 May; 79(1):172-80. doi: 10.1016/j.meatsci.2007.08.011. [PMID: 22062610]
  • Adriana C Velosa, Wilhelm J Baader, Cassius V Stevani, Camila M Mano, Etelvino J H Bechara. 1,3-diene probes for detection of triplet carbonyls in biological systems. Chemical research in toxicology. 2007 Aug; 20(8):1162-9. doi: 10.1021/tx700074n. [PMID: 17630714]
  • T Satchwill, S B Watson, E Dixon. Odourous algal-derived alkenes: differences in stability and treatment responses in drinking water. Water science and technology : a journal of the International Association on Water Pollution Research. 2007; 55(5):95-102. doi: 10.2166/wst.2007.167. [PMID: 17489398]
  • Andres Fullana, Angel A Carbonell-Barrachina, Sukh Sidhu. Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils. Journal of agricultural and food chemistry. 2004 Aug; 52(16):5207-14. doi: 10.1021/jf035241f. [PMID: 15291498]
  • Gudipati Venkateshwarlu, Mette B Let, Anne S Meyer, Charlotte Jacobsen. Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors. Journal of agricultural and food chemistry. 2004 Mar; 52(6):1635-41. doi: 10.1021/jf0351321. [PMID: 15030223]
  • Yong-Suk Kim, Dong-Hwa Shin. Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities. Journal of agricultural and food chemistry. 2004 Feb; 52(4):781-7. doi: 10.1021/jf034936d. [PMID: 14969531]