Classification Term: 46
Pyranones and derivatives (ontology term: CHEMONTID:0000481)
Compounds containing a pyran ring which bears a ketone." []
found 34 associated metabolites at sub_class metabolite taxonomy ontology rank level.
Ancestor: Pyrans
Child Taxonomies: Dihydropyranones
Chelidonic acid
Chelidonic acid, also known as 4-oxo-4h-pyran-2,6-dicarboxylic acid or chelidonate, belongs to pyranones and derivatives class of compounds. Those are compounds containing a pyran ring which bears a ketone. Chelidonic acid is soluble (in water) and a moderately acidic compound (based on its pKa). Chelidonic acid can be found in corn, which makes chelidonic acid a potential biomarker for the consumption of this food product. Chelidonic acid is a heterocyclic organic acid with a pyran skeleton . Chelidonic acid is a component of Chelidonium majus L., used as an antimicrobial. Chelidonic acid also shows anti-inflammatory activity. Chelidonic acid has potential to inhibit IL-6 production by blocking NF-κB and caspase-1[1]. Chelidonic acid is a glutamate decarboxylase inhibitor, with a Ki of 1.2 μM[2]. Chelidonic acid is a component of Chelidonium majus L., used as an antimicrobial. Chelidonic acid also shows anti-inflammatory activity. Chelidonic acid has potential to inhibit IL-6 production by blocking NF-κB and caspase-1[1]. Chelidonic acid is a glutamate decarboxylase inhibitor, with a Ki of 1.2 μM[2].
Kojic acid
Kojic acid is a synthetic intermediate for production of food additives. It has been found to be a metabolite in Aspergillus (Hugo Vanden Bossche, D.W.R. Mackenzie and G. Cauwenbergh. Aspergillus and Aspergillosis, 1987). Synthetic intermed. for prodn. of food additives Kojic acid is a natural substance produced by Aspergillus oryzae, also used as an anti-oxidant and radio-protective agent[1]. Kojic acid is a natural substance produced by Aspergillus oryzae, also used as an anti-oxidant and radio-protective agent[1].
Citreoviridin A
Citreoviridin A is a metabolite of Penicillium citreo-viride, Penicillium toxicarium, Penicillium ochrosalmoneum and Aspergillus terreus. It is isolated from mouldy rice. Toxin formerly responsible for epidemic-like occurrences of cardiac beriberi in East Asi
Maltol
Maltol, also known as E636 or fema 2656, belongs to the class of organic compounds known as pyranones and derivatives. Pyranones and derivatives are compounds containing a pyran ring which bears a ketone. Some synthetic derivatives of maltol, developed at the University of Urbino, showed limited in vitro antiproliferative activity towards cancer cells lines, perhaps inducing apoptosis in these cells. Maltol is a sweet, baked, and bread tasting compound. Maltol has been detected, but not quantified, in several different foods, such as milk and milk products, nuts, soy beans, pepper (c. annuum), and coffee and coffee products. Maltols sweetness adds to the odor of freshly baked bread, and is used as a flavor enhancer (INS Number 636) in breads and cakes. Related to this property, maltol has been reported to greatly increase aluminum uptake in the body and to increase the oral bioavailability of gallium and iron. Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is a white crystalline powder that is soluble in hot water, chloroform, and other polar solvents. Maltol is registered as a flavor component in the EU. Maltol, like related 3-hydroxy-4-pyrones such as kojic acid, binds to hard metal centers such as Fe3+, Ga3+, Al3+, and VO2+. It is known in the European E number food additive series as E636. Because it has the odor of cotton candy and caramel, maltol is used to impart a sweet aroma to fragrances. Maltol is a white crystalline powder with a fragrant caramel-butterscotch odor. pH (5\\\\% aqueous solution) 5.3. (NTP, 1992) 3-hydroxy-2-methyl-4-pyrone is a member of 4-pyranones. It has a role as a metabolite. Maltol is a natural product found in Cercidiphyllum japonicum, Coffea arabica, and other organisms with data available. 3-Hydroxy-2-methyl-4-pyrone is a metabolite found in or produced by Saccharomyces cerevisiae. Found in chicory, roasted malt, breads, milk, heated butter, uncured smoked pork, cocoa, coffee, roasted barley, roasted peanuts, roasted filbert, soybean etc. Flavour enhancer and flavouring agent C1907 - Drug, Natural Product > C28269 - Phytochemical Maltol, a type of aromatic compound, exists in high concentrations in red ginseng. Maltol is a potent antioxidative agent and typically is used to enhance flavor and preserve food[1]. Maltol, a type of aromatic compound, exists in high concentrations in red ginseng. Maltol is a potent antioxidative agent and typically is used to enhance flavor and preserve food[1].
Poppy acid
Poppy acid occurs in opium (Papaver somniferum) and other Papaver species. Occurs in opium (Papaver somniferum) and other Papaver subspecies.
Ethyl maltol
Ethyl maltol, also known as 3-hydroxy-2-ethyl-4-pyrone or indium ethylmaltol, is a member of the class of compounds known as pyranones and derivatives. These compounds contain a pyran ring which bears a ketone. Ethyl maltol is soluble (in water) and a very weakly acidic compound (based on its pKa). Ethyl maltol is an organic compound that is a common flavourant in some confectioneries. It is related to the more common flavorant maltol by replacement of the methyl group with an ethyl group. It is a white solid with a sweet smell that can be described as caramelized sugar and cooked fruit (Wikipedia). Ethyl maltol is a flavour enhancer, flavouring agent, and a sweetener. It has 4-6X the potency of 3-hydroxy-2-methyl-4H-pyran-4-one.
Flavour enhancer and flavouring agent, sweetener, 4-6 x potency of 3-Hydroxy-2-methyl-4H-pyran-4-one
Trifolin
Kaempferol 3-o-beta-d-galactopyranoside, also known as trifolin or trifolioside, is a member of the class of compounds known as flavonoid-3-o-glycosides. Flavonoid-3-o-glycosides are phenolic compounds containing a flavonoid moiety which is O-glycosidically linked to carbohydrate moiety at the C3-position. Kaempferol 3-o-beta-d-galactopyranoside is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). Kaempferol 3-o-beta-d-galactopyranoside can be found in horseradish, which makes kaempferol 3-o-beta-d-galactopyranoside a potential biomarker for the consumption of this food product. Kaempferol 3-O-beta-D-galactoside is a beta-D-galactoside compound with a 4,5,7-trihydroxychromen-3-yl group at the anomeric position. It has a role as a plant metabolite and an antifungal agent. It is a beta-D-galactoside, a monosaccharide derivative, a glycosyloxyflavone and a trihydroxyflavone. It is functionally related to a kaempferol. It is a conjugate acid of a kaempferol 3-O-beta-D-galactoside(1-). Trifolin is a natural product found in Lotus ucrainicus, Saxifraga tricuspidata, and other organisms with data available. Isoastragalin is found in fats and oils. Isoastragalin is isolated from Gossypium hirsutum (cotton) and other plant species. A beta-D-galactoside compound with a 4,5,7-trihydroxychromen-3-yl group at the anomeric position.
Diplosporin
Epi-diplosporin is a metabolite of Diplodia macrospora isolated from infected maize. Metabolite of Diplodia macrospora isolated from infected maize
4-Hydroxy-3-(16-methylheptadecyl)-2H-pyran-2-one
4-Hydroxy-3-(16-methylheptadecyl)-2H-pyran-2-one is found in green vegetables. 4-Hydroxy-3-(16-methylheptadecyl)-2H-pyran-2-one is a constituent of Centella asiatica (Asiatic pennywort)
Herierin III
Herierin III is found in mushrooms. Herierin III is a constituent of Hericium erinaceum (lions mane). Constituent of Hericium erinaceum (lions mane). Herierin III is found in mushrooms.
5-Hydroxymaltol
5-Hydroxymaltol is found in cereals and cereal products. 5-Hydroxymaltol is a constituent of flavour of roast barley Hordeum vulgare. Constituent of flavour of roast barley Hordeum vulgare. 5-Hydroxymaltol is found in barley and cereals and cereal products.
Allixin
Constituent of garlic (Allium sativum). Potential nutriceutical. Allixin is found in garlic, soft-necked garlic, and onion-family vegetables. Allixin is found in onion-family vegetables. Allixin is a constituent of garlic (Allium sativum). Potential nutriceutical.
Herierin IV
Herierin IV is found in mushrooms. Herierin IV is a constituent of Hericium erinaceum (lions mane). Constituent of Hericium erinaceum (lions mane). Herierin IV is found in mushrooms.
Helipyrone
Helipyrone is found in herbs and spices. Helipyrone is a constituent of Helichrysum italicum (curry plant)
3-Hydroxy-2H-pyran-2-one
3-Hydroxy-2H-pyran-2-one is found in alcoholic beverages. 3-Hydroxy-2H-pyran-2-one is a component of brandy spirit. Component of brandy spirit. 3-Hydroxy-2H-pyran-2-one is found in alcoholic beverages.
Citreoviridin D
Citreoviridin D is a mycotoxin produced by the common soil organism Aspergillus terreu
Citreoviridin C
Citreoviridin C is a mycotoxin produced by the common soil organism Aspergillus terreu
6-Pentyl-2H-pyran-2-one
6-Pentyl-2H-pyran-2-one is found in animal foods. 6-Pentyl-2H-pyran-2-one is present in peach (Prunus persica) and heated beef. Comly. available flavour/aroma modifier; FDA approved flavouring. Shows antibacterial and antifugal propertie Present in peach (Prunus persica) and heated beef. Comly. available flavour/aroma modifier; FDA approved flavouring. Shows antibacterial and antifugal props. 6-Pentyl-2H-pyran-2-one is found in animal foods and fruits.
5-Deoxydiplosporin
5-Deoxydiplosporin is a mycotoxin produced by Diplodia macrospora isolated from infected maiz
Maltyl isobutyrate
Maltyl isobutyrate is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
Bikojic acid
Bikojic acid is found in fats and oils. Bikojic acid is found in cotton lint associated with aflatoxin contamination in cotton seed Gossypium hirsutum. Found in cotton lint associated with aflatoxin contamination in cotton seed Gossypium hirsutum
Maltol propionate
Maltol propionate is a flavouring agent. Flavouring agent
4-Hydroxy-6-methyl-3-(1H-pyrazol-3-yl)-2H-pyran-2-one
Citreoviridin
Pyrano(2,3-c)pyrazol-6(2H)-one, 3,4-dimethyl-2-(2-thienylmethyl)-
5-(3-Aminopropylphosphanyloxy)-2-(hydroxymethyl)pyran-4-one
D020011 - Protective Agents > D000975 - Antioxidants
6-(4-methyl-2-oxopentyl)-4-hydroxy-2-pyrone
6-(4-methyl-2-oxopentyl)-4-hydroxy-2-pyrone is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). 6-(4-methyl-2-oxopentyl)-4-hydroxy-2-pyrone can be found in a number of food items such as rye, chestnut, potato, and feijoa, which makes 6-(4-methyl-2-oxopentyl)-4-hydroxy-2-pyrone a potential biomarker for the consumption of these food products.
6-isobutyl-4-hydroxy-2-pyrone
6-isobutyl-4-hydroxy-2-pyrone belongs to pyranones and derivatives class of compounds. Those are compounds containing a pyran ring which bears a ketone. 6-isobutyl-4-hydroxy-2-pyrone is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). 6-isobutyl-4-hydroxy-2-pyrone can be found in a number of food items such as chinese cabbage, chervil, mustard spinach, and red algae, which makes 6-isobutyl-4-hydroxy-2-pyrone a potential biomarker for the consumption of these food products.
Ferric Maltol
C18H15FeO9 (431.00654299999997)