Exact Mass: 125.0841
Exact Mass Matches: 125.0841
Found 85 metabolites which its exact mass value is equals to given mass value 125.0841,
within given mass tolerance error 0.01 dalton. Try search metabolite list with more accurate mass tolerance error
0.001 dalton.
6-Acetyl-1,2,3,4-tetrahydropyridine
6-Acetyl-1,2,3,4-tetrahydropyridine is found in cereals and cereal products. Responsible for mousy taint in wines. 6-Acetyl-1,2,3,4-tetrahydropyridine is a constituent of wheat, popcorn and bread aroma 6-Acetyl-2,3,4,5-tetrahydropyridine is a substituted tetrahydropyridine and a cyclic imine as well as a ketone. The compound exists in a chemical equilibrium with its tautomer 6-acetyl-1,2,3,4-tetrahydropyridine that differs only by the position of the double bond in the tetrahydropyridine ring:; 6-Acetyl-2,3,4,5-tetrahydropyridine, with the IUPAC name 1-(3,4,5,6-tetrahydropyridin-2-yl)ethanone, is an aroma compound and flavor that gives baked goods such as white bread, pop corn, or tortillas their typical smell, together with its structural homolog 2-acetyl-1-pyrroline
3,4-Dihydro-5-propanoyl-2H-pyrrole
3,4-Dihydro-5-propanoyl-2H-pyrrole is formed by thermal treatment of proline and glucose mixtures. 3,4-Dihydro-5-propanoyl-2H-pyrrole is a constituent of freshly popped corn arom Formed by thermal treatment of proline and glucose mixtures. Constituent of freshly popped corn aroma
2-Methyl-4-propyloxazole
2-Methyl-4-propyloxazole is found in crustaceans. 2-Methyl-4-propyloxazole is a constituent of boiled shrimp (Panaeus brevistoris) aroma. Constituent of boiled shrimp (Panaeus brevistoris) aroma. 2-Methyl-4-propyloxazole is found in crustaceans.
4-Methyl-2-propyloxazole
4-Methyl-2-propyloxazole is found in crustaceans. 4-Methyl-2-propyloxazole is a constituent of boiled shrimp (Panaeus brevistoris) aroma. Constituent of boiled shrimp (Panaeus brevistoris) aroma. 4-Methyl-2-propyloxazole is found in crustaceans.
2-Methyl-5-propyloxazole
2-Methyl-5-propyloxazole is found in nuts. 2-Methyl-5-propyloxazole is a constituent of roasted peanut. Constituent of roasted peanut. 2-Methyl-5-propyloxazole is found in nuts.
5-Methyl-2-propyloxazole
5-Methyl-2-propyloxazole is found in coffee and coffee products. 5-Methyl-2-propyloxazole is a constituent of Arabica coffee aroma. Constituent of Arabica coffee aroma. 5-Methyl-2-propyloxazole is found in coffee and coffee products.
2-Ethyl-4,5-dimethyloxazole
2-Ethyl-4,5-dimethyloxazole is found in coffee and coffee products. 2-Ethyl-4,5-dimethyloxazole is a flavouring ingredient. Aroma constituent of French fried potatoes and Arabica coffee. Flavouring ingredient. Aroma constituent of French fried potatoes and Arabica coffee. 2-Ethyl-4,5-dimethyloxazole is found in coffee and coffee products and potato.
4-Ethyl-2,5-dimethyloxazole
4-Ethyl-2,5-dimethyloxazole is found in coffee and coffee products. 4-Ethyl-2,5-dimethyloxazole is a constituent of Arabica coffee aroma, French fries and yeast extract. Constituent of Arabica coffee aroma, French fries and yeast extract. 4-Ethyl-2,5-dimethyloxazole is found in coffee and coffee products and potato.
5-Ethyl-2,4-dimethyloxazole
5-Ethyl-2,4-dimethyloxazole is found in coffee and coffee products. 5-Ethyl-2,4-dimethyloxazole is a constituent of Arabica coffee aroma, French fries and yeast extract. Constituent of Arabica coffee aroma, French fries and yeast extract. 5-Ethyl-2,4-dimethyloxazole is found in coffee and coffee products and potato.
4-Butyloxazole
4-Butyloxazole is found in garden tomato. 4-Butyloxazole is a volatile constituent of ripe tomato. Volatile constituent of ripe tomato. 4-Butyloxazole is found in garden tomato.
5-Butyloxazole
5-Butyloxazole is found in animal foods. 5-Butyloxazole is a constituent of roasted peanut volatiles (provisional assingnment) and fried bacon. Constituent of roasted peanut volatiles (provisional assingnment) and fried bacon. 5-Butyloxazole is found in animal foods and nuts.
2-Ethyl-5-imino-1-cyclopenten-1-ol
2-Ethyl-5-imino-1-cyclopenten-1-ol is a maillard product, formed in model roast meat aroma systems. Maillard product, formed in model roast meat aroma systems
2-acetyl-1,4,5,6-tetrahydropyridine
Flavouring compound [Flavornet]
