Classification Term: 1152
Alkylthiols (ontology term: CHEMONTID:0001212)
Organic compounds containing the thiol functional group linked to an alkyl chain." []
found 61 associated metabolites at sub_class metabolite taxonomy ontology rank level.
Ancestor: Thiols
Child Taxonomies: There is no child term of current ontology term.
Cysteamine
Cysteamine is a product of the constitutive degradation of coenzyme A, a process that occurs in all tissues, although some tissues such as brain and heart may have exceptionally high coenzyme A turnover rates. Cysteamine has only one known function, and that is as a precursor for the formation of hypotaurine, which is subsequently oxidized to taurine. The rate of cysteamine production as a result of coenzyme A breakdown is not well understood but it is clear that cysteamine levels are not as dramatically affected by dietary habits as are cysteine levels. Cysteamine is generated from hypotaurine by cysteamine dioxygenase (EC:1.13.11.19), an enzyme that was recently identified in mammals (PMID: 17581819). Cysteamine is the simplest stable aminothiol found in the body. It is used in the treatment of disorders of cystine excretion. Cysteamine cleaves the disulfide bond with cysteine to produce molecules that can escape the metabolic defect in cystinosis and cystinuria. Cyst(e)amine may also serve as an endogenous regulator of immune system activity as well as a potential therapeutic agent for the treatment of Huntington disease. Cysteamine is also used as a radiation-protective agent that oxidizes in air to form cystamine. It can be given intravenously or orally to treat radiation sickness. -- Wikipedia [HMDB] Cysteamine is a product of the constitutive degradation of coenzyme A, a process that occurs in all tissues, although some tissues such as brain and heart may have exceptionally high coenzyme A turnover rates. Cysteamine has only one known function, and that is as a precursor for the formation of hypotaurine, which is subsequently oxidized to taurine. The rate of cysteamine production as a result of coenzyme A breakdown is not well understood but it is clear that cysteamine levels are not as dramatically affected by dietary habits as are cysteine levels. Cysteamine is generated from hypotaurine by cysteamine dioxygenase (EC:1.13.11.19), an enzyme that was recently identified in mammals (PMID:17581819). Cysteamine is the simplest stable aminothiol found in the body. It is used in the treatment of disorders of cystine excretion. Cysteamine cleaves the disulfide bond with cysteine to produce molecules that can escape the metabolic defect in cystinosis and cystinuria. Cyst(e)amine may also serve as an endogenous regulator of immune system activity as well as a potential therapeutic agent for the treatment of Huntington disease. Cysteamine is also used as a radiation-protective agent that oxidizes in air to form cystamine. It can be given intravenously or orally to treat radiation sickness. A - Alimentary tract and metabolism > A16 - Other alimentary tract and metabolism products > A16A - Other alimentary tract and metabolism products > A16AA - Amino acids and derivatives C78276 - Agent Affecting Digestive System or Metabolism > C29701 - Anti-ulcer Agent S - Sensory organs > S01 - Ophthalmologicals D065104 - Cystine Depleting Agents
Methanethiol
Methanethiol (also known as methyl mercaptan) is a colorless gas that smells like rotten cabbage. It is a natural substance found in the blood, brain, and other tissues of people and animals. It is released from animal feces. It occurs naturally in certain foods, such as some nuts and cheese. It is also one of the main chemicals responsible for bad breath and flatulence. At very high concentrations methanethiol is highly toxic and affects the central nervous system. The chemical formula for methanethiol is CH3SH; it is classified as a thiol. Methanethiol is also considered to be a weak acid, with a pKa of ~10.4. This acidic property makes it reactive with dissolved metals in aqueous solutions. The environmental chemistry of these interactions in seawater or fresh water environments such as lakes has yet to be fully investigated. -- Wikipedia. Flavouring agent. Isolated from higher plants, e.g. radish (Raphanus sativus), also present in orange juice, pineapple, strawberries, asparagus, wheatbread, gruyere cheese, hop oil, coffee, roasted filberts, cooked rice and other foods
Glyceollin I
Glyceollin I is found in pulses. Phytoalexin from soybean seedlings.
Dimercaprol
Dimercaprol is a traditional chelating agent developed by British biochemists at Oxford University during World War II. It was developed as an experimental antidote against the arsenic-based poison gas Lewisite. It has been used clinically since 1949 in arsenic, cadmium and mercury poisoning. In addition, it has in the past been used for the treatment of Wilsons disease, a genetic disorder in which the body tends to retain copper. Dimercaprol is a potentially toxic drug, and its use may be accompanied by multiple side effects. V - Various > V03 - All other therapeutic products > V03A - All other therapeutic products > V03AB - Antidotes D064449 - Sequestering Agents > D002614 - Chelating Agents
1-Propanethiol
1-Propanethiol, also known as N-propylthiol or propyl mercaptan, belongs to the class of organic compounds known as alkylthiols. These are organic compounds containing the thiol functional group linked to an alkyl chain. 1-Propanethiol is a sweet, cabbage, and gassy tasting compound. 1-Propanethiol has been detected, but not quantified, in several different foods, such as garden onions, fruits, cabbages, wild leeks, and onion-family vegetables. Isolated from onion (Allium cepa) and other Allium sspecies Also present in cooked chicken, beef, beer, American potato chips and durian (Durio zibethinus). 1-Propanethiol is found in many foods, some of which are fruits, wild leek, yellow wax bean, and animal foods.
2-Propanethiol
2-Propanethiol, also known as 2-mercaptopropane or 2-propylmercaptan, belongs to the class of organic compounds known as alkylthiols. These are organic compounds containing the thiol functional group linked to an alkyl chain. It can also be prepared by the reaction of sodium hydrosulfide with 1-chloropropane. 2-Propanethiol is a strong, gassy, and meaty tasting compound. 2-propanethiol has been detected, but not quantified, in potato. This could make 2-propanethiol a potential biomarker for the consumption of these foods. Propanethiol is an organic compound with the molecular formula C3H8S. Propanethiol is chemically classified among the thiols, which are organic compounds with molecular formulas and structural formulas similar to alcohols, except that sulfur-containing sulfhydryl group (-SH) replaces the oxygen-containing hydroxyl group in the molecule. It is highly flammable and it gives off irritating or toxic fumes (or gases) in a fire. It is a colorless liquid with a strong, offensive odor. Propanethiols basic molecular formula is C3H7SH, and its structural formula is similar to that of the alcohol n-propanol. Propanethiol is manufactured commercially by the reaction of propene with hydrogen sulfide with ultraviolet light initiation in an anti-Markovnikov addition. It is moderately toxic and is less dense than water and slightly soluble in water. It is used as a feedstock for insecticides. Food additive listed on the EAFUS Food Additive Database (Jan. 2001). 2-Propanethiol is found in potato.
Isopentyl mercaptan
Isopentyl mercaptan is found in alcoholic beverages. Isopentyl mercaptan is found in beer. Isopentyl mercaptan is a flavouring agent. Found in beer. Flavouring agent
3-Methyl-2-butanethiol
3-Methyl-2-butanethiol is found in animal foods. 3-Methyl-2-butanethiol is a flavour enhancer for meat products. 3-Methyl-2-butanethiol is present in cooked beef. 3-Methyl-2-butanethiol is formed from thermal degradation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone
1-Propene-1-thiol
1-Propene-1-thiol is found in onion-family vegetables. 1-Propene-1-thiol is a volatile flavour-component of Allium species. Volatile flavour-component of Allium subspecies 1-Propene-1-thiol is found in onion-family vegetables.
Methanedithiol
Component of mushroom and onion flavour. Methanedithiol is found in mushrooms and onion-family vegetables. Methanedithiol is found in mushrooms. Methanedithiol is a component of mushroom and onion flavour.
xi-2-Mercapto-3-methyl-1-butanol
xi-2-Mercapto-3-methyl-1-butanol is found in alcoholic beverages. Substance found in beer causing unpleasant aftertaste. Substance found in beer causing unpleasant aftertaste
1-Pentanethiol
1-Pentanethiol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
3-Mercapto-3-methyl-1-butanol
3-Mercapto-3-methyl-1-butanol is found in alcoholic beverages. 3-Mercapto-3-methyl-1-butanol is found in coffee volatiles, white wine and passion fruit. 3-Mercapto-3-methyl-1-butanol is a flavouring agent for baked goods, meat products etc Found in coffee volatiles, white wine and passion fruit. Flavouring agent for baked goods, meat products etc.
1-Hexanethiol
1-Hexanethiol is found in animal foods. 1-Hexanethiol is a food additive listed in the EAFUS food Additive Database (Jan. 2001). 1-Hexanethiol is present in cooked meats. 1-Hexanethiol is a food flavouring agent. 1-Hexanethiol is a food additive listed in the EAFUS Food Additive Database (Jan. 2001). It is found in cooked meats. Used as a food flavouring agent.
3-Mercapto-1-hexanol
xi-3-Mercapto-1-hexanol is found in fruits. xi-3-Mercapto-1-hexanol is isolated from yellow passion fruit (Passiflora edulis). xi-3-Mercapto-1-hexanol is a flavouring ingredient. Isolated from yellow passion fruit (Passiflora edulis). Flavouring ingredient. xi-3-Mercaptohexanol is found in fruits.
Ginsenoside Ia
Ginsenoside Ia is found in tea. Ginsenoside Ia is a constituent of Panax ginseng (ginseng).
1-Butanethiol
1-Butanethiol, also known as 1-butyl mercaptan or 1-butylthiol, belongs to the class of organic compounds known as alkylthiols. These are organic compounds containing the thiol functional group linked to an alkyl chain. 1-Butanethiol is a coffee, egg, and garlic tasting compound. 1-Butanethiol has been detected, but not quantified, in milk and milk products and potato. Commercially, this is performed using ultraviolet light. It is sometimes placed in the "stink bombs" and "stink perfumes" for pranksters. Butanethiol is a very noxious and caustic chemical compound, and at sufficiently high concentrations, it produces serious health effects in both humans and animals, especially as a result of prolonged exposure. It may cause effects on the thyroid and the nervous system and could cause lowering of consciousness. The scent of butanethiol is so strong that the human nose can easily detect it in the air at concentrations as low as 10 parts per billion. The substance irritates the eyes, the skin, and the respiratory tract. Butanethiol is a thiol of low molecular weight, and it is highly flammable. Butanethiol is used as an industrial solvent, and as an intermediate for cotton defoliants. The threshold level for 1-butanethiol is reported as 1.4 ppb. Butanethiol is chemically classified among the thiols, which are organic compounds with molecular formulas and structural formulas similar to alcohols, except that sulfur-containing sulfhydryl group (-SH) replaces the oxygen-containing hydroxyl group (-OH) in the molecule. Butanethiol is prepared by the free radical catalyzed addition of hydrogen sulfide to 1-butene. Contact with the skin and mucous membranes causes burns, and contact with the eyes can lead to blurred vision or complete blindness. Inhalation may cause weakness, confusion, cough, dizziness, drowsiness, headache, nausea, vomiting, and shortness of breath. 1-Butanethiol is a flavouring agent. It is found in animal foods such as beef and raw chicken. It is also found in cooked potatoes and in milk and milk products (e.g. Cheshire cheese).
2-Methyl-1-propanethiol
2-Methyl-1-propanethiol is found in alcoholic beverages. 2-Methyl-1-propanethiol is a food additive listed in the EAFUS food Additive Database (Jan. 2001). 2-Methyl-1-propanethiol is found in guava, milk, cooked beef, cooked pork and beer. 2-Methyl-1-propanethiol is a flavouring ingredien Food additive listed in the EAFUS Food Additive Database (Jan. 2001). Found in guava, milk, cooked beef, cooked pork and beer. Flavouring ingredient
3-Methyl-2-butene-1-thiol
3-Methyl-2-butene-1-thiol is found in alcoholic beverages. Substance responsible for ``sun-struck flavour of beer. 3-Methyl-2-butene-1-thiol is found in coffee. 3-Methyl-2-butene-1-thiol is used in food flavouring Substance responsible for ``sun-struck flavour of beer. Found in coffee. It is used in food flavourings.
3-Methylcyclohexanethiol
3-Methylcyclohexanethiol is a food flavour additive. Use supported only by patent informatio
1,2-Propanedithiol
1,2-Propanedithiol, sometimes called 1,2-dimercaptopropane, is a thiol with the formula HSCH2CH(SH)CH3. This colorless, intensely odorous liquid is the simplest chiral dithiol. Related dithiols include 1,2-ethanedithiol, 2,3-dimercapto-1-propanesulfonic acid, and 1,3-propanedithiol. It is generated by the addition of H2S to the related episulfide, CH3CHCH2S. (±)-1,2-Propanedithiol is a flavouring ingredien
1,3-Propanedithiol
1,3-Propanedithiol is a flavouring ingredient.1,3-Propanedithiol is the chemical compound with the formula HSCH2CH2CH2SH. This dithiol is a useful reagent in organic synthesis. This liquid, which is readily available commercially, has an intense stench Flavouring ingredient
1,2-Ethanedithiol
1,2-Ethanedithiol is found in animal foods. 1,2-Ethanedithiol is present in cooked chicken and beef. 1,2-Ethanedithiol is a flavouring ingredient.1,2-Ethanedithiol is an odorous, colorless liquid with the formula C2H4(SH)2. It has a very characteristic odour which is compared by many people to rotten cabbage. It is a common building block in organic synthesis and an excellent ligand for metal ions Present in cooked chicken and beef. Flavouring ingredient
1,6-Hexanedithiol
1,6-Hexanedithiol is found in animal foods. 1,6-Hexanedithiol is present in boiled and cooked beef. 1,6-Hexanedithiol is a flavouring ingredien Present in boiled and cooked beef. Flavouring ingredient. 1,6-Hexanedithiol is found in animal foods.
1,9-Nonanedithiol
1,9-Nonanedithiol is a flavouring ingredien Flavouring ingredient
Ethane-1,1-dithiol
Ethane-1,1-dithiol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
2-Heptanethiol
2-Heptanethiol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]") It is used as a food additive . 2-Heptanethiol is found in green bell pepper.
Heptane-1-thiol
Heptane-1-thiol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
3-Mercapto-2-methyl-1-butanol
3-Mercapto-2-methyl-1-butanol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]") D009676 - Noxae > D000988 - Antispermatogenic Agents > D013089 - Spermatocidal Agents D012102 - Reproductive Control Agents > D003270 - Contraceptive Agents D000970 - Antineoplastic Agents
2-Mercapto-2-methyl-1-pentanol
2-Mercapto-2-methyl-1-pentanol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
(±)-1,3-Butanedithiol
1,3-Butanedithiol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]"). Flavouring agent
3-Mercapto-2-methylpentanol
3-Mercapto-2-methylpentanol is found in onion-family vegetables. Aroma constituent of cut, raw onion. 3-Mercapto-2-methylpentanol is a powerful flavour compoun Aroma constituent of cut, raw onion. Powerful flavour compound. 3-Mercapto-2-methylpentanol is found in onion-family vegetables.
3-Mercapto-2-methylpentanal
Aroma constituent of cut raw onion. 3-Mercapto-2-methylpentanal is found in onion-family vegetables. 3-Mercapto-2-methylpentanal is found in onion-family vegetables. Aroma constituent of cut raw onio
2-Methyl-1-butanethiol
(±)-2-Methyl-1-butanethiol is a flavouring ingredien Flavouring ingredient
Cyclopentanethiol
Cyclopentanethiol is a flavouring ingredient. Flavouring ingredient
2-Methyl-1-propenethiol
2-Methyl-1-propenethiol is found in onion-family vegetables. 2-Methyl-1-propenethiol is a volatile flavour component of Allium species. Volatile flavour component of Allium subspecies 2-Methyl-1-propenethiol is found in onion-family vegetables.
1,8-Octanedithiol
1,8-Octanedithiol is a flavouring material for soups and meat products. Flavouring material for soups and meat products
(±)-2-Pentanethiol
(s)-2-pentanethiol is a member of the class of compounds known as alkylthiols. Alkylthiols are organic compounds containing the thiol functional group linked to an alkyl chain (s)-2-pentanethiol is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). (s)-2-pentanethiol can be found in fruits, which makes (s)-2-pentanethiol a potential biomarker for the consumption of this food product. (S)-2-Pentanethiol is found in fruits. (S)-2-Pentanethiol is a component of guava flavour (Psidium guajava).
2-Ethyl-1-hexanethiol
(±)-2-Ethyl-1-hexanethiol is a food flavouring. It is used as a food additive
1,2-Butanedithiol
(±)-1,2-Butanedithiol is a flavouring agent. It is used as a food additive
6-Mercapto-1-hexanol
6-mercapto-hexan-1-ol, also known as 6-hydroxy-1-hexanethiol, is a member of the class of compounds known as alkylthiols. Alkylthiols are organic compounds containing the thiol functional group linked to an alkyl chain. 6-mercapto-hexan-1-ol is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). 6-mercapto-hexan-1-ol can be found in guava, which makes 6-mercapto-hexan-1-ol a potential biomarker for the consumption of this food product.
Ethanethiol
Ethanethiol, also known as ethyl-mercaptan or ethanethiol sodium salt, is a member of the class of compounds known as alkylthiols. Alkylthiols are organic compounds containing the thiol functional group linked to an alkyl chain. Ethanethiol is soluble (in water) and a very weakly acidic compound (based on its pKa). Ethanethiol is a fruity and sulfurous tasting compound found in potato, which makes ethanethiol a potential biomarker for the consumption of this food product. Ethanethiol may be a unique S.cerevisiae (yeast) metabolite. Ethanethiol, commonly known as ethyl mercaptan, is a clear liquid with a distinct odor. It is an organosulfur compound with the formula CH3CH2SH. Abbreviated EtSH, it consists of an ethyl group (Et), CH3CH2, attached to a thiol group, SH. Its structure parallels that of ethanol, but with sulfur in place of oxygen. The odor of EtSH is infamous. Ethanethiol is more volatile than ethanol due to a diminished ability to engage in hydrogen bonding. Ethanethiol is toxic. It occurs naturally as a minor component of petroleum, and may be added to otherwise odorless gaseous products such as liquefied petroleum gas (LPG) to help warn of gas leaks. At these concentrations, ethanethiol is not harmful .
1,2-Dimercaptocyclopentane
1,2-dimercaptocyclopentane is a member of the class of compounds known as alkylthiols. Alkylthiols are organic compounds containing the thiol functional group linked to an alkyl chain. 1,2-dimercaptocyclopentane is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). 1,2-dimercaptocyclopentane can be found in soft-necked garlic, which makes 1,2-dimercaptocyclopentane a potential biomarker for the consumption of this food product.