Classification Term: 3900
Enals (ontology term: CHEMONTID:0002436)
An alpha,beta-unsaturated aldehyde of general formula RC=C-CH=O in which the aldehydic C=O function is conjugated to a C=C triple bond at the alpha,beta position." []
found 25 associated metabolites at no_class-level_7 metabolite taxonomy ontology rank level.
Ancestor: Alpha,beta-unsaturated aldehydes
Child Taxonomies: There is no child term of current ontology term.
3-Methyl-2-butenal
3-Methyl-2-butenal, also known as senecialdehyde or 3,3-dimethylacrolein, belongs to the class of organic compounds known as enals. These are alpha,beta-unsaturated aldehydes of the general formula RC=C-CH=O in which the aldehydic C=O function is conjugated to a C=C triple bond at the alpha,beta position. 3-methyl-2-butenal has been detected, but not quantified, in several different foods, such as common oregano, beechnuts, oval-leaf huckleberries, tea leaf willows, and red rice. This could make 3-methyl-2-butenal a potential biomarker for the consumption of these foods. 3-Methyl-2-butenal is a derivative of acrolein that is an alpha, beta-unsaturated carbonyl metabolite. It can be formed endogenously during lipid peroxidation or after oxidative stress, and is considered to play an important role in human carcinogenesis. The endogenously formed acroleins are a constant source of DNA damage, can lead to mutation, and can also induce tumours in humans (PMID:8319634). 3-Methyl-2-butenal, which is an unsaturated aldehyde bearing substitution at the alkene terminus, is a poor inactivator of the enzymes protein tyrosine phosphatases (PTPs). The inactivation of PTPs can yield profound biological consequences arising from the disruption of cellular signalling pathways (PMID:17655273). Present in blackberry, grape brandy, cocoa, currants, baked potato, tea, costmary and white bread. Flavouring ingredient
2-Butenal
(e)-2-butenal, also known as (cis)-crotonaldehyde or (E)-crotonaldehyde (iupac), is a member of the class of compounds known as enals. Enals are an alpha,beta-unsaturated aldehyde of general formula RC=C-CH=O in which the aldehydic C=O function is conjugated to a C=C triple bond at the alpha,beta position (e)-2-butenal is soluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). (e)-2-butenal is a flower tasting compound found in fruits, garden tomato, and potato, which makes (e)-2-butenal a potential biomarker for the consumption of these food products (e)-2-butenal can be found primarily in feces and saliva. 2-Butenal (CAS: 4170-30-3), also known as crotonaldehyde, belongs to the class of organic compounds known as enals. These are alpha,beta-unsaturated aldehydes of the general formula RC=C-CH=O in which the aldehydic C=O function is conjugated to a C=C triple bond at the alpha,beta position. The (E)-form of 2-butenal predominates (>95\\%). 2-Butenal can undergo polycondensation with phenols to synthesize phenolic resins. It is an eye, skin, and mucous membrane irritant. (E)-2-Butenal is found in fruits and vegetables (e.g. tomato juice, strawberry aroma).
Acrolein
Acrolein (systematic name: propenal) is the simplest unsaturated aldehyde. It is a colourless liquid with a piercing, disagreeable, acrid smell. The smell of burnt fat (i.e. when cooking oil is heated to its smoke point) is caused by glycerol in the burning fat breaking down into acrolein. It is produced industrially from propylene and mainly used as a biocide and a building block to other chemical compounds, such as the amino acid methionine. Acrolein is used as an etherification agent in the preparation of modified food starches. Acrolein is an herbicide and algicide used in water treatment. It is produced by microorganisms, e.g. Clostridium perfringens. Acrolein is a relatively electrophilic compound and a reactive one, hence its high toxicity. It is a good Michael acceptor, hence its useful reaction with thiols. It forms acetals readily, a prominent one being the spirocycle derived from pentaerythritol, diallylidene pentaerythritol. Acrolein participates in many Diels-Alder reactions, even with itself. Via Diels-Alder reactions, it is a precursor to some commercial fragrances, including lyral, norbornene-2-carboxaldehyde, and myrac aldehyde. Acrolein is toxic and is a strong irritant for the skin, eyes, and nasal passages. The main metabolic pathway for acrolein is the alkylation of glutathione. The WHO suggests a tolerable oral acrolein intake of 7.5 µg/day per kilogram of body weight. Although acrolein occurs in French fries, the levels are only a few micrograms per kilogram. Acrolein has also been identified as a uremic toxin according to the European Uremic Toxin Working Group (PMID:22626821). Present in fruit aromas, black tea, carrot, cooked potato, cheeses, white wine, hydrolyzed soy protein, turkey, pork, beef fat and other foods. It is used as an etherification agent in the preparation of modified food starches. Herbicide and algicide used in water treatment. Production by microorganisms, e.g. Clostridium perfringens. 2-Propenal is found in many foods, some of which are napa cabbage, sacred lotus, devilfish, and garlic. Acrolein. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=107-02-8 (retrieved 2025-01-06) (CAS RN: 107-02-8). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0).
trans-3-Chloroallyl aldehyde
This compound belongs to the family of Enolates. These are salts of enols (or of the tautomeric aldehydes or ketones), in which the anionic charge is delocalized over oxygen and carbon, or similar covalent metal derivatives in which the metal is bound to oxygen.
cis-3-Chloroallyl aldehyde
This compound belongs to the family of Enolates. These are salts of enols (or of the tautomeric aldehydes or ketones), in which the anionic charge is delocalized over oxygen and carbon, or similar covalent metal derivatives in which the metal is bound to oxygen.
2-Methyl-2-pentenal
2-Methyl-2-pentenal is found in alcoholic beverages. 2-Methyl-2-pentenal is a constituent of onion (Allium cepa) and chive leaves (Allium schoenoprasum). Also found in fruits of cranberry, guava, grape, plum, in mustard, cognac, black tea, coffee, roasted peanuts, walnut and other foodstuffs. 2-Methyl-2-pentenal is a flavouring ingredient. Constituent of onion (Allium cepa) and chive leaves (Allium schoenoprasum)and is also found in fruits of cranberry, guava, grape, plum, in mustard, cognac, black tea, coffee, roasted peanuts, walnut and other foodstuffs. Flavouring ingredient.
Tiglic aldehyde
Tiglic aldehyde is found in animal foods. Tiglic aldehyde is isolated from chives (Allium schoenoprasum). Also present in onion, tomato, cheeses, Scotch, spearmint oil, tangerine peel oil, cooked chicken and other foods. Tiglic aldehyde is a flavour ingredient trans-2-Methyl-2-butenal is an organic compound with the formula CH3CH=C(CH3)CHO. This colorless liquid is a building block in organic synthesis. It is an , -unsaturated aldehyde related to the better known crotonaldehyde Isolated from chives (Allium schoenoprasum)and is also present in onion, tomato, cheeses, Scotch, spearmint oil, tangerine peel oil, cooked chicken and other foods. Flavour ingredient
2-Pentenal
2-Pentenal is found in cereals and cereal products. 2-Pentenal is found in peas, cooked potato, French fries, wheat bread, cavier, black tea, fish oils, raspberries, strawberries and other foods. 2-Pentenal is a flavouring ingredien Found in peas, cooked potato, French fries, wheat bread, cavier, black tea, fish oils, raspberries, strawberries and other foods. Flavouring ingredient
Methacrolein
Methacrolein, or methacrylaldehyde, is an unsaturated aldehyde. It is a clear, colorless, flammable liquid that is present in cigarettes when smoking.
trans-4,5-epoxy-2(E)-decenal
Polyunsaturated fatty acids such as arachidonate and linoeate, while essential to health maintenance, are subject to random peroxidation by ambient oxygen, resulting in fragmented and reactive decomposition products. One prominent autoxidation product of either trilinolein or arachidonic acid is trans-4,5-epoxy-2(E)-decenal. This aldehyde is responsible for a pungent metallic flavor of decomposed lipids, with a detection threshold of 1.5 pg/l in air.1 trans-4,5-epoxy-2(E)-Decenal also reacts with nucleophiles (lysine amino groups) on proteins, leading to loss of cell function and viability.2 This reactive aldehyde is therefore a useful tool in elucidating the effects of peroxidative damage in experimental models. Lipid peroxidation production Contributor to warmed-over flavour development in cooked meats and off-flavour in stored soybean oiland is) also present in breadcrumb, hop cone and roasted sesame seed odours and pastry products prepared from margarine. 4,5-Epoxy-2-decenal is found in cereals and cereal products.
4-Methyl-2-pentenal
4-Methyl-2-pentenal is a flavouring ingredien Flavouring ingredient
2-[(Methylthio)methyl]-2-butenal
2-[(Methylthio)methyl]-2-butenal is found in coffee and coffee products. 2-[(Methylthio)methyl]-2-butenal is a flavour component of potato crisps and other snack foods, krill seasoning, roasted coffee and yeast extract Flavour component of potato crisps and other snack foods, krill seasoning, roasted coffee and yeast extracts. 2-[(Methylthio)methyl]-2-butenal is found in mushrooms, coffee and coffee products, and potato.
2,4-Pentadienal
2,4-Pentadienal is a flavouring ingredien Flavouring ingredient
3-(3-Ethyloxiranyl)-2-propenal
Lipid peroxidation product implicated in nonenzymic browning reactions of aminoacids and proteins. Reacts with lysine and lysine groups to form pyrrole adducts Lipid peroxidation product implicated in nonenzymic browning reactions of aminoacids and proteins. Reacts with lysine and lysine groups to form pyrrole adduct
5-(Methylthio)-2-[(methylthio)methyl]-2-pentenal
5-(Methylthio)-2-[(methylthio)methyl]-2-pentenal is found in garden tomato. 5-(Methylthio)-2-[(methylthio)methyl]-2-pentenal is a flavouring ingredient and antioxidant. 5-(Methylthio)-2-[(methylthio)methyl]-2-pentenal is present in tomato juice and hydrolysed vegetable protein. 5-(Methylthio)-2-[(methylthio)methyl]-2-pentenal is a flavouring ingredient and antioxidant. It is found in tomato juice and hydrolysed vegetable protein.
(+/-)-trans- and cis-5-(2,2-Dimethylcyclopropyl)-3-methyl-2-pentenal
It is used as a food additive .
(cis)-crotonaldehyde
(e)-2-butenal, also known as (cis)-crotonaldehyde or (E)-crotonaldehyde (iupac), is a member of the class of compounds known as enals. Enals are an alpha,beta-unsaturated aldehyde of general formula RC=C-CH=O in which the aldehydic C=O function is conjugated to a C=C triple bond at the alpha,beta position (e)-2-butenal is soluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). (e)-2-butenal is a flower tasting compound found in fruits, garden tomato, and potato, which makes (e)-2-butenal a potential biomarker for the consumption of these food products (e)-2-butenal can be found primarily in feces and saliva.
3-methyl-4-cis-hydroxy-2-butenal
3-methyl-4-cis-hydroxy-2-butenal, also known as (Z)-4-hydroxy-3-methyl-2-butenal, is a member of the class of compounds known as enals. Enals are an alpha,beta-unsaturated aldehyde of general formula RC=C-CH=O in which the aldehydic C=O function is conjugated to a C=C triple bond at the alpha,beta position. 3-methyl-4-cis-hydroxy-2-butenal is soluble (in water) and an extremely weak acidic compound (based on its pKa). 3-methyl-4-cis-hydroxy-2-butenal can be found in a number of food items such as fennel, sorrel, savoy cabbage, and hickory nut, which makes 3-methyl-4-cis-hydroxy-2-butenal a potential biomarker for the consumption of these food products.
3-methyl-4-trans-hydroxy-2-butenal
3-methyl-4-trans-hydroxy-2-butenal is a member of the class of compounds known as enals. Enals are an alpha,beta-unsaturated aldehyde of general formula RC=C-CH=O in which the aldehydic C=O function is conjugated to a C=C triple bond at the alpha,beta position. 3-methyl-4-trans-hydroxy-2-butenal is soluble (in water) and an extremely weak acidic compound (based on its pKa). 3-methyl-4-trans-hydroxy-2-butenal can be found in a number of food items such as tamarind, persian lime, european chestnut, and sweet bay, which makes 3-methyl-4-trans-hydroxy-2-butenal a potential biomarker for the consumption of these food products.
tetrahydrofolate
Tetrahydrofolic acid, also known as (6s)-tetrahydrofolate or (6s)-thfa, belongs to glutamic acid and derivatives class of compounds. Those are compounds containing glutamic acid or a derivative thereof resulting from reaction of glutamic acid at the amino group or the carboxy group, or from the replacement of any hydrogen of glycine by a heteroatom. Tetrahydrofolic acid is practically insoluble (in water) and a weakly acidic compound (based on its pKa). Tetrahydrofolic acid can be found in a number of food items such as malabar plum, parsnip, white lupine, and alpine sweetvetch, which makes tetrahydrofolic acid a potential biomarker for the consumption of these food products. Tetrahydrofolic acid may be a unique S.cerevisiae (yeast) metabolite. Tetrahydrofolic acid is a drug which is used for nutritional supplementation, also for treating dietary shortage or imbalance. Tetrahydrofolate is transported across cells by receptor-mediated endocytosis where it is needed to maintain normal erythropoiesis, synthesize purine and thymidylate nucleic acids, interconvert amino acids, methylate tRNA, and generate and use formate (DrugBank). COVID info from COVID-19 Disease Map Corona-virus Coronavirus SARS-CoV-2 COVID-19 SARS-CoV COVID19 SARS2 SARS
trans-2-pentenal
Trans-2-pentenal, also known as 3-ethyl-2-propenal or 3-ethylacrolein, is a member of the class of compounds known as enals. Enals are an alpha,beta-unsaturated aldehyde of general formula RC=C-CH=O in which the aldehydic C=O function is conjugated to a C=C triple bond at the alpha,beta position. Trans-2-pentenal is soluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Trans-2-pentenal can be found in a number of food items such as fruits, swiss chard, giant butterbur, and pear, which makes trans-2-pentenal a potential biomarker for the consumption of these food products.
