Exact Mass: 111.0595
Exact Mass Matches: 111.0595
Found 81 metabolites which its exact mass value is equals to given mass value 111.0595,
within given mass tolerance error 0.01 dalton. Try search metabolite list with more accurate mass tolerance error
0.001 dalton.
N-VINYL-2-PYRROLIDONE
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Trimethyloxazole
Trimethyloxazole belongs to the class of organic compounds known as 2,4,5-trisubstituted oxazoles. 2,4,5-trisubstituted oxazoles are compounds containing an oxazole ring substituted at positions 2, 4 and 5 only. Oxazole is a five-membered aromatic heterocycle with one oxygen, one nitrogen, and three carbon atoms. Isomers include 1,2-oxazole and 1,3-oxazole. Trimethyloxazole is a mustard, nut skin, and nutty tasting compound. trimethyloxazole is found, on average, in the highest concentration in kohlrabis. Trimethyloxazole has also been detected, but not quantified, in nuts and potato. Constituent of roast peanuts, French fries and roast beef volatiles. Trimethyloxazole is found in many foods, some of which are potato, nuts, animal foods, and kohlrabi.
N-Acetyl-2,3-dihydro-1H-pyrrole
N-Acetyl-2,3-dihydro-1H-pyrrole is found in cereals and cereal products. N-Acetyl-2,3-dihydro-1H-pyrrole is a odorous constituent of cooked rice and of pandan rampeh (Pandanus amaryllifolius
5-Acetyl-3,4-dihydro-2H-pyrrole
Key flavour/aroma component of cooked rice, wheatbread crust, popcorn, sweetcorn and roasted sesame. 5-Acetyl-3,4-dihydro-2H-pyrrole is found in cereals and cereal products. 5-Acetyl-3,4-dihydro-2H-pyrrole is found in cereals and cereal products. Key flavour/aroma component of cooked rice, wheatbread crust, popcorn, sweetcorn and roasted sesam
2-Ethyl-4-methyloxazole
2-Ethyl-4-methyloxazole is found in coffee and coffee products. 2-Ethyl-4-methyloxazole is a constituent of Arabica coffee aroma. Constituent of Arabica coffee aroma. 2-Ethyl-4-methyloxazole is found in coffee and coffee products.
4-Ethyl-2-methyloxazole
4-Ethyl-2-methyloxazole is found in coffee and coffee products. 4-Ethyl-2-methyloxazole is a constituent of Arabica coffee aroma and French fries. Constituent of Arabica coffee aroma and French fries. 4-Ethyl-2-methyloxazole is found in coffee and coffee products and potato.
2-Ethyl-5-methyloxazole
2-Ethyl-5-methyloxazole is found in coffee and coffee products. 2-Ethyl-5-methyloxazole is a constituent of Arabica coffee aroma. Constituent of Arabica coffee aroma. 2-Ethyl-5-methyloxazole is found in coffee and coffee products.
5-Ethyl-2-methyloxazole
5-Ethyl-2-methyloxazole is found in coffee and coffee products. 5-Ethyl-2-methyloxazole is a constituent of Arabica coffee aroma and roasted cashew nuts. Constituent of Arabica coffee aroma and roasted cashew nuts. 5-Ethyl-2-methyloxazole is found in coffee and coffee products and nuts.
5-Ethyl-4-methyloxazole
5-Ethyl-4-methyloxazole is found in coffee and coffee products. 5-Ethyl-4-methyloxazole is a constituent of Arabica coffee and yeast extract aromas. Constituent of Arabica coffee and yeast extract aromas. 5-Ethyl-4-methyloxazole is found in mushrooms and coffee and coffee products.
5-Imino-2-methyl-1-cyclopenten-1-ol
5-Imino-2-methyl-1-cyclopenten-1-ol is a maillard product, formed in roast meat aroma model systems. Maillard product, formed in roast meat aroma model systems
N-VINYL-2-PYRROLIDONE
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2-Acetyl-1-pyrroline
A pyrroline that is 1-pyrroline in which the hydrogen at position 2 is replaced by an acetyl group. It is an aroma and flavour compound present in jasmine rice and basmati rice. It is responsible for the popcorn aroma in a large variety of cereal and food products. It is one of the key odourants of the crust of bread and considered to be responsible for the cracker-like odour properties. In bread, it is primarily generated during baking but amounts are influenced by ingredient composition and fermentation conditions.
