(Z)-4-Heptenal (BioDeep_00000021757)

   

human metabolite Endogenous Volatile Flavor Compounds


代谢物信息卡片


cis-4-Hepten-1-al

化学式: C7H12O (112.0888102)
中文名称: 顺-4-庚烯醛, 4-庚烯醛, 顺式-4-庚烯醇
谱图信息: 最多检出来源 () 0%

分子结构信息

SMILES: CCC=CCCC=O
InChI: InChI=1S/C7H12O/c1-2-3-4-5-6-7-8/h3-4,7H,2,5-6H2,1H3/b4-3-

描述信息

(Z)-4-Heptenal is found in milk and milk products. (Z)-4-Heptenal is a flavouring agent. (Z)-4-Heptenal is used in cream and butter flavourings. (Z)-4-Heptenal is a component of butter. (Z)-4-Heptenal is widespread trace constituent of food flavour
Flavouring agent. It is used in cream and butter flavourings. Component of butter. Widespread trace constituent of food flavours. (Z)-4-Heptenal is found in milk and milk products.

同义名列表

15 个代谢物同义名

cis-4-Hepten-1-al; (Z)-4-Hepten-1-al; ( Z)-Hept-4-enal; (4Z)-hept-4-enal; Hept-cis-4-enal; (4Z)-4-Heptenal; Hept-4(Z)-enal; (Z)-4-Heptenal; cis-4-heptenal; 4-(Z)-Heptenal; hept-4-enal; 4-heptenal; FEMA 3289; 4-Heptenal; 4-Heptenal, (Z)-



数据库引用编号

11 个数据库交叉引用编号

分类词条

相关代谢途径

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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)

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PharmGKB(0)

2 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

  • Hiroshi M Ueno, Makoto Shiota, Noriko Ueda, Tomoyuki Isogai, Toshiya Kobayashi. Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil. Journal of food science. 2012 Aug; 77(8):C853-8. doi: 10.1111/j.1750-3841.2012.02809.x. [PMID: 22860577]
  • 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]
  • 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]
  • Habibollah Faraji, Robert C Lindsay. Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions. Journal of agricultural and food chemistry. 2004 Nov; 52(23):7164-71. doi: 10.1021/jf035291k. [PMID: 15537333]
  • Mario Estévez, Sonia Ventanas, Rosario Ramírez, Ramón Cava. Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS. Journal of agricultural and food chemistry. 2004 Aug; 52(16):5168-74. doi: 10.1021/jf0496705. [PMID: 15291492]
  • 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]