Exact Mass: 108.0687
Exact Mass Matches: 108.0687
Found 71 metabolites which its exact mass value is equals to given mass value 108.0687,
within given mass tolerance error 0.001 dalton. Try search metabolite list with more accurate mass tolerance error
0.0002 dalton.
Phenylhydrazine
Phenylhydrazine, also known as hydrazinobenzene or phenyldiazane, is a member of the class of compounds known as phenylhydrazines. Phenylhydrazines are compounds containing a phenylhydrazide moiety, which consists of a hydrazide substituent attached to a phenyl group. Phenylhydrazine is soluble (in water) and a very strong basic compound (based on its pKa). Phenylhydrazine can be found in sweet bay, which makes phenylhydrazine a potential biomarker for the consumption of this food product. Phenylhydrazine is the chemical compound with the formula C6H5NHNH2. It is often abbreviated as PhNHNH2 . D009676 - Noxae > D016877 - Oxidants
2,6-Dimethylpyrazine
2,6-Dimethylpyrazine, also known as fema 3273 or 2,5-DMP, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. 2,6-Dimethylpyrazine is a cocoa, roastbeef, and roastednut tasting compound. 2,6-Dimethylpyrazine has been detected, but not quantified, in tea. This could make 2,6-dimethylpyrazine a potential biomarker for the consumption of these foods. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. It occurs naturally in asparagus, black or green tea, crispbread, malt, raw shrimp, soya, squid, Swiss cheeses, and wheat bread. It occurs naturally in baked potato, black or green tea, crispbread, French fries, malt, peated malt, raw asparagus, roasted barley, roasted filberts or pecans, squid, wheat bread, wild rice (Zizania aquatica), and wort. 2,6-dimethylpyrazine, also known as 2,5-dmp, is a member of the class of compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. 2,6-dimethylpyrazine is soluble (in water) and a moderately basic compound (based on its pKa). 2,6-dimethylpyrazine is a cocoa, coffee, and roast beef tasting compound and can be found in a number of food items such as tea, mollusks, kohlrabi, and potato, which makes 2,6-dimethylpyrazine a potential biomarker for the consumption of these food products. 2,6-dimethylpyrazine can be found primarily in feces. 2,6-dimethylpyrazine exists in all eukaryotes, ranging from yeast to humans. 2,6-Dimethylpyrazine is a key aroma compound in Boletus edulis[1]. 2,6-Dimethylpyrazine is a key aroma compound in Boletus edulis[1].
2,5-Dimethylpyrazine
2,5-Dimethylpyrazine, also known as fema 3272 or pyrazine,2,5-dimethyl, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. 2,5-Dimethylpyrazine is a cocoa, grass, and medicinal tasting compound. 2,5-Dimethylpyrazine is found, on average, in the highest concentration within kohlrabis. 2,5-Dimethylpyrazine has also been detected, but not quantified, in several different foods, such as green vegetables, soy beans, asparagus, tortilla chips, and fenugreeks. This could make 2,5-dimethylpyrazine a potential biomarker for the consumption of these foods. It occurs naturally in baked potato, black or green tea, crispbread, French fries, malt, peated malt, raw asparagus, roasted barley, roasted filberts or pecans, squid, wheat bread, wild rice (Zizania aquatica), and wort. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. Some alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold and contribute to the taste and aroma of various foods including coffee and wines. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. 2,5-Dimethylpyrazine is used as flavouring additive and odorant in foods. It is found in asparagus, wheat bread, crispbread, swiss cheeses, black or green tea, soya, malt, raw shrimp and squid. 2,5-Dimethylpyrazine is an endogenous metabolite. 2,5-Dimethylpyrazine is an endogenous metabolite.
2,3-Dimethylpyrazine
2,3-Dimethylpyrazine, also known as fema 3271, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. Some alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold and contribute to the taste and aroma of various foods including coffee and wines. 2,3-Dimethylpyrazine is an almond, butter, and caramel tasting compound. 2,3-Dimethylpyrazine has been detected, but not quantified, in several different foods, such as asparagus, fruits, red bell peppers, orange bell peppers, and green bell peppers. This could make 2,3-dimethylpyrazine a potential biomarker for the consumption of these foods. It occurs naturally in asparagus, black or green tea, crispbread, malt, raw shrimp, soya, squid, Swiss cheeses, and wheat bread. It occurs naturally in baked potato, black or green tea, crispbread, French fries, malt, peated malt, raw asparagus, roasted barley, roasted filberts or pecans, squid, wheat bread, wild rice (Zizania aquatica), and wort. 2,3-Dimethylpyrazine 2,3-Dimethylpyrazine is a component of the aroma of roasted sesame seeds. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. Flavour additive and odorant in foods, Present in papaya, crispbread, Swiss cheeses, black or green tea, asparagus, kohlrabi, baked potato, French fries, bell pepper, roasted filberts or pecans, roasted barley and other foodstuffs. 2,3-Dimethylpyrazine is found in many foods, some of which are green bell pepper, red bell pepper, potato, and fruits.
2-Ethylpyrazine
2-Ethylpyrazine, also known as fema 3281 or moldin, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. 2-Ethylpyrazine is a bitter, cocoa, and musty tasting compound. 2-Ethylpyrazine has been detected, but not quantified, in several different foods, such as asparagus, pulses, cocoa and cocoa products, cereals and cereal products, and tortilla chips. 2-Ethylpyrazine is a flavouring ingredient. It is found in many foods, some of which are nuts, crustaceans, cocoa and cocoa products, and cereals and cereal products. 2-Ethylpyrazine is an endogenous metabolite.
Aminopicoline
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2,5-DIMETHYLPYRAZINE
2,5-Dimethylpyrazine is an endogenous metabolite. 2,5-Dimethylpyrazine is an endogenous metabolite.
2,5-Dimethylpyrazine
2,5-Dimethylpyrazine is an endogenous metabolite. 2,5-Dimethylpyrazine is a natural product found in Streptomyces antioxidans, Zea mays. 2,5-Dimethylpyrazine is a metabolite found in or produced by Saccharomyces cerevisiae. 2,5-Dimethylpyrazine. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=123-32-0 (retrieved 2024-08-21) (CAS RN: 123-32-0). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0).
4,4,5-trideuterio-5-(trideuteriomethyl)-1,3-dioxolan-2-one
2,6-DIMETHYLPYRAZINE
2,6-Dimethylpyrazine is a key aroma compound in Boletus edulis[1]. 2,6-Dimethylpyrazine is a key aroma compound in Boletus edulis[1].
