1-Penten-3-ol (BioDeep_00000019452)

   

human metabolite Endogenous


代谢物信息卡片


alpha-Ethylallyl alcohol

化学式: C5H10O (86.07316100000001)
中文名称: 1-戊烯-3-醇
谱图信息: 最多检出来源 () 0%

分子结构信息

SMILES: C=CC(O)CC
InChI: InChI=1S/C5H10O/c1-3-5(6)4-2/h3,5-6H,1,4H2,2H3

描述信息

1-Penten-3-ol, also known as fema 3584, belongs to the class of organic compounds known as secondary alcohols. Secondary alcohols are compounds containing a secondary alcohol functional group, with the general structure HOC(R)(R) (R,R=alkyl, aryl). 1-Penten-3-ol exists in all eukaryotes, ranging from yeast to humans. 1-Penten-3-ol is a bitter and fruity tasting compound. 1-Penten-3-ol is found, on average, in the highest concentration within a few different foods, such as tea, milk (cow), and safflowers and in a lower concentration in kohlrabis. 1-Penten-3-ol has also been detected, but not quantified, in several different foods, such as mung beans, rabbiteye blueberries, pomes, cauliflowers, and evergreen blackberries.
Isolated from soya (Glycine max), banana, orange juice or peel oil, raspberries, asparagus, shallot, crispbread, smoked fatty fish, scallops, roasted peanut, black and green tea (Thea sinensis) and other foods. Flavouring ingredient. 1-Penten-3-ol is found in many foods, some of which are pulses, sweet bay, blackcurrant, and kohlrabi.

同义名列表

11 个代谢物同义名

alpha-Ethylallyl alcohol; 1-Ethylallyl alcohol; Vinyl ethyl carbinol; Ethyl vinyl carbinol; Ethylvinylcarbinol; 1-Penten-3-ol (e); pent-1-en-3-ol; 1-Pentene-3-ol; 1-PENTEN-3-OL; Penten-3-ol; FEMA 3584



数据库引用编号

9 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)

18 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

  • N Karami, A Karimi, A Aliahmadi, F Mirzajan, H Rezadoost, A Ghassempour, F Fallah. Identification of bacteria using volatile organic compounds. Cellular and molecular biology (Noisy-le-Grand, France). 2017 Feb; 63(2):112-121. doi: 10.14715/cmb/2017.63.2.18. [PMID: 28364792]
  • Ana Rivas-Cañedo, Elizabeth Apeleo, Iria Muiño, Concepción Pérez, Sara Lauzurica, Cristina Pérez-Santaescolástica, María Teresa Díaz, Vicente Cañeque, Jesús de la Fuente. Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources. Meat science. 2013 Feb; 93(2):178-86. doi: 10.1016/j.meatsci.2012.08.017. [PMID: 23026739]
  • M Overland, A Skrede. Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas. Journal of animal physiology and animal nutrition. 2012 Aug; 96(4):739-46. doi: 10.1111/j.1439-0396.2011.01202.x. [PMID: 21831229]
  • Andre F Cruz, Chantal Hamel, Chao Yang, Tomoko Matsubara, Yantai Gan, Asheesh K Singh, Kousaku Kuwada, Takaaki Ishii. Phytochemicals to suppress Fusarium head blight in wheat-chickpea rotation. Phytochemistry. 2012 Jun; 78(?):72-80. doi: 10.1016/j.phytochem.2012.03.003. [PMID: 22520499]
  • Kenji Matsui, Kohichi Sugimoto, Jun'ichi Mano, Rika Ozawa, Junji Takabayashi. Differential metabolisms of green leaf volatiles in injured and intact parts of a wounded leaf meet distinct ecophysiological requirements. PloS one. 2012; 7(4):e36433. doi: 10.1371/journal.pone.0036433. [PMID: 22558466]
  • Pierre-Henri Villard, Fabrice Barlesi, Martine Armand, Thi-Mai-Anh Dao, Jean-Marc Pascussi, Francis Fouchier, Serge Champion, Claire Dufour, Christian Giniès, Ayman Khalil, Marie-Josephe Amiot, Yves Barra, Eric Seree. CYP1A1 induction in the colon by serum: involvement of the PPARα pathway and evidence for a new specific human PPREα site. PloS one. 2011 Jan; 6(1):e14629. doi: 10.1371/journal.pone.0014629. [PMID: 21304969]
  • Teresa Domínguez, M Luisa Hernández, Joyce C Pennycooke, Pedro Jiménez, José Manuel Martínez-Rivas, Carlos Sanz, Eric J Stockinger, José J Sánchez-Serrano, Maite Sanmartín. Increasing omega-3 desaturase expression in tomato results in altered aroma profile and enhanced resistance to cold stress. Plant physiology. 2010 Jun; 153(2):655-65. doi: 10.1104/pp.110.154815. [PMID: 20382895]
  • Martin Talavera-Bianchi, Koushik Adhikari, Edgar Chambers, Edward E Carey, Delores H Chambers. Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi). Journal of food science. 2010 May; 75(4):S173-81. doi: 10.1111/j.1750-3841.2010.01585.x. [PMID: 20546419]
  • 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]
  • 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]
  • Elena Jiménez, Beatriz Lanza, María Antiñolo, José Albaladejo. Photooxidation of leaf-wound oxygenated compounds, 1-penten-3-ol, (Z)-3-hexen-1-ol, and 1-penten-3-one, initiated by OH radicals and sunlight. Environmental science & technology. 2009 Mar; 43(6):1831-7. doi: 10.1021/es8027814. [PMID: 19368179]
  • Sandrine Mathieu, Valeriano Dal Cin, Zhangjun Fei, Hua Li, Peter Bliss, Mark G Taylor, Harry J Klee, Denise M Tieman. Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition. Journal of experimental botany. 2009; 60(1):325-37. doi: 10.1093/jxb/ern294. [PMID: 19088332]
  • H J F Joaquin, S Tolasa, A C M Oliveira, C M Lee, K H Lee. Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage. Journal of agricultural and food chemistry. 2008 Jan; 56(1):166-72. doi: 10.1021/jf072460i. [PMID: 18052036]
  • Curtis M Kalua, Danny R Bedgood, Andrea G Bishop, Paul D Prenzler. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. Journal of agricultural and food chemistry. 2006 Oct; 54(20):7641-51. doi: 10.1021/jf061122z. [PMID: 17002434]
  • Curtis M Kalua, Malcolm S Allen, Danny R Bedgood, Andrea G Bishop, Paul D Prenzler. Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds. Journal of agricultural and food chemistry. 2005 Oct; 53(20):8054-62. doi: 10.1021/jf051233i. [PMID: 16190670]
  • Elisabeth Olsen, Gjermund Vogt, Annette Veberg, Dag Ekeberg, Astrid Nilsson. Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices. Journal of agricultural and food chemistry. 2005 Sep; 53(19):7448-57. doi: 10.1021/jf050886w. [PMID: 16159172]
  • 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]
  • A J Fisher, H D Grimes, R Fall. The biochemical origin of pentenol emissions from wounded leaves. Phytochemistry. 2003 Jan; 62(2):159-63. doi: 10.1016/s0031-9422(02)00521-6. [PMID: 12482451]
  • C Wang, J Xing, C K Chin, C T Ho, C E Martin. Modification of fatty acids changes the flavor volatiles in tomato leaves. Phytochemistry. 2001 Sep; 58(2):227-32. doi: 10.1016/s0031-9422(01)00233-3. [PMID: 11551543]
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