Classification Term: 3897
Acyloins (ontology term: CHEMONTID:0002088)
Organic compounds containing an alpha hydroxy ketone. Acyloins are formally derived from reductive coupling of carboxylic acyl groups." []
found 12 associated metabolites at category metabolite taxonomy ontology rank level.
Ancestor: Carbonyl compounds
Child Taxonomies: There is no child term of current ontology term.
Acetoin
Acetoin, also known as dimethylketol or 2,3-butanolone, belongs to the class of organic compounds known as acyloins. These are organic compounds containing an alpha hydroxy ketone. Acyloins are formally derived from reductive coupling of carboxylic acyl groups. Thus, acetoin is considered to be an oxygenated hydrocarbon lipid molecule. Acetoin is used as an external energy store by a number of fermentive bacteria. Acetoin, along with diacetyl, is one of the compounds giving butter its characteristic flavor. Acetoin is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. Acetoin is used as a food flavoring (in baked goods) and a fragrance. Acetoin is a sweet, buttery, and creamy tasting compound. Outside of the human body, Acetoin has been detected, but not quantified in several different foods, such as cocoa and cocoa products, evergreen blackberries, orange bell peppers, tortilla chips, and pomes. This could make acetoin a potential biomarker for the consumption of these foods. Constituent of beer, wine, fresh or cooked apple, fresh or cooked leak, corn, honey, cocoa, butter, cheeses, roasted coffee and other foodstuffs. Acetoin, with regard to humans, has been found to be associated with several diseases such as eosinophilic esophagitis and ulcerative colitis; acetoin has also been linked to the inborn metabolic disorder celiac disease. Acetoin is a colorless or pale yellow to green yellow liquid with a pleasant, buttery odor. It can be found in apples, butter, yogurt, asparagus, black currants, blackberry, wheat, broccoli, brussels sprouts, cantaloupe. Constituent of beer, wine, fresh or cooked apple, fresh or cooked leak, corn, honey, cocoa, butter, cheeses, roasted coffee and other foodstuffs. Flavouring ingredient. [DFC]
(R)-Acetoin
Constituent of butter and produced by many microorganisms [DFC] Acetoin is a colorless or pale yellow to green yellow liquid with a pleasant, buttery odor. Acetoin is used as an external energy store by a number of fermentive bacteria. Acetoin, along with diacetyl, is one of the compounds giving butter its characteristic flavor. Acetoin is used as a food flavoring (in baked goods) and a fragrance. It can be found in apples, butter, yogurt, asparagus, black currants, blackberry, wheat, broccoli, brussels sprouts, cantaloupe. [Wikipedia]. Constituent of butter and produced by many microorganisms [DFC]
3-Hydroxy-2-pentanone
(±)-3-Hydroxy-2-pentanone is found in milk and milk products. (±)-3-Hydroxy-2-pentanone is a flavouring agent. (±)-3-Hydroxy-2-pentanone is present in yoghurt. 3-Hydroxy-2-pentanone is a secondary alpha-hydroxy ketone. 3-Hydroxy-2-pentanone is a natural product found in Allium cepa with data available. It is used as a food additive .
2-Hydroxy-2,6,6-trimethylcyclohexanone
2-Hydroxy-2,6,6-trimethylcyclohexanone is found in tea. 2-Hydroxy-2,6,6-trimethylcyclohexanone is a constituent of the aroma of black tea. Constituent of the aroma of black tea. 2-Hydroxy-2,6,6-trimethylcyclohexanone is found in tea.
Oxyhumulinic acid
Oxyhumulinic acid is a secondary product present in beer derived from Humulone. Therefore, it is found in alcoholic beverages.
Oxyhumulinic acid is found in alcoholic beverages. Secondary produced present in beer derived from Humulone
4-Hydroxy-2,6-dimethyl-7-octen-3-one
4-Hydroxy-2,6-dimethyl-7-octen-3-one is found in herbs and spices. 4-Hydroxy-2,6-dimethyl-7-octen-3-one is a constituent of Tagetes minuta (Mexican marigold)
1-Hydroxyepiacorone
1-Hydroxyepiacorone is found in herbs and spices. 1-Hydroxyepiacorone is a constituent of Acorus calamus (sweet flag)
Alliospiroside D
Alliospiroside D is found in garden onion. Alliospiroside D is a constituent of Allium cepa (onion)
Thiacremonone
Thiacremonone is formed in the Maillard reaction of
