Violet-leaf aldehyde (BioDeep_00000006818)

Main id: BioDeep_00000629910

 

human metabolite


代谢物信息卡片


(2E,6Z)-2,6-nonadienal;(E,Z)-2,6-nonadienal

化学式: C9H14O (138.1045)
中文名称: 2,4-壬二烯醛, 反,顺-2,6-壬二烯醛
谱图信息: 最多检出来源 () 0%

分子结构信息

SMILES: CCC=CCCC=CC=O
InChI: InChI=1S/C9H14O/c1-2-3-4-5-6-7-8-9-10/h3-4,7-9H,2,5-6H2,1H3/b4-3-,8-7+

描述信息

Violet-leaf aldehyde is found in cereals and cereal products. Violet-leaf aldehyde is a constituent of cherry, melon, peas, cooked potato, wheat bread, other breads, milk, lean and fatty fish, black tea, oyster, clam and other foods. Primary odourant in cucumbers. Violet-leaf aldehyde is present in cucumber juice. Violet-leaf aldehyde is a flavouring agent.
Violet-leaf aldehyde is a constituent of cherry, melon, peas, cooked potato, wheat bread, other breads, milk, lean and fatty fish, black tea, oyster, clam and other foods. It is the primary odourant in cucumbers. Present in cucumber juice. Flavouring agent.

同义名列表

36 个代谢物同义名

(2E,6Z)-2,6-nonadienal;(E,Z)-2,6-nonadienal; 2-(trans)-6-(cis)-Nonadienal; Nonadien-2(trans)-6-(cis)-al; 2,6-Nonadienal, (e,Z)-isomer; 2,6-Nonadienal, (e,e)-isomer; trans,cis-2,6-Nonadien-1-al; 2-trans-6-cis-Nonadien-1-al; (2E,6Z)-Nona-2,6-dien-1-al; Nona-trans-2,cis-6-dienal; Nona-2-trans-6-cis-dienal; 2,6-Nonadienal, (2E,6Z)-; trans-2,cis-6-nonadienal; trans,cis-2,6-Nonadienal; 2-trans-6-cis-Nonadienal; trans-2-cis-6-Nonadienal; Nonadien-(2t.6c)-al-(1); (2E,6Z)-nona-2,6-dienal; (e)-2,(Z)-6-Nonadienal; (2E,6Z)-2,6-Nonadienal; Nona-2(e),6(Z)-dienal; (e,Z)-Nona-2,6-dienal; (e,Z)-2,6-Nonadienal; violet leaf aldehyde; 2,6-(e,Z)-Nonadienal; Violet-leaf aldehyde; Nona-2,6(e,Z)-dienal; (2E,6Z)-Nonadienal; cucumber aldehyde; Nona-2t,6C-dienal; Z)-2,6-Nonadienal; T2,C6-Nonadienal; Nona-2,6-dienal; 2,6-Nonadienal; fema 3377; Nona-2,6-dienal; 2,4-Nonadienal



数据库引用编号

17 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

9 个相关的代谢反应过程信息。

Reactome(0)

BioCyc(0)

WikiPathways(0)

Plant Reactome(0)

INOH(0)

PlantCyc(9)

COVID-19 Disease Map(0)

PathBank(0)

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

  • Andrea Sabbatini, Yana Jurnatan, Marco Alexander Fraatz, Sevdije Govori, Arben Haziri, Fadil Millaku, Holger Zorn, Yanyan Zhang. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry. Food research international (Ottawa, Ont.). 2019 06; 120(?):514-522. doi: 10.1016/j.foodres.2018.10.093. [PMID: 31000266]
  • Benjamin M Delory, Pierre Delaplace, Patrick du Jardin, Marie-Laure Fauconnier. Barley (Hordeum distichon L.) roots synthesise volatile aldehydes with a strong age-dependent pattern and release (E)-non-2-enal and (E,Z)-nona-2,6-dienal after mechanical injury. Plant physiology and biochemistry : PPB. 2016 Jul; 104(?):134-45. doi: 10.1016/j.plaphy.2016.03.028. [PMID: 27031425]
  • S Böttcher, U Steinhäuser, S Drusch. Off-flavour masking of secondary lipid oxidation products by pea dextrin. Food chemistry. 2015 Feb; 169(?):492-8. doi: 10.1016/j.foodchem.2014.05.006. [PMID: 25236256]
  • Atsuhiko Nakamura, Mitsuo Miyazawa. Evaluation of volatiles from Ampelopsis brevipedunculata var. heterophylla using GC-olfactometry, GC-MS and GC-pulsed flame photometric detector. Journal of oleo science. 2013; 62(9):645-55. doi: 10.5650/jos.62.645. [PMID: 24005009]
  • 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]
  • 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]