Exact Mass: 125.1143
Exact Mass Matches: 125.1143
Found 212 metabolites which its exact mass value is equals to given mass value 125.1143,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
1-Methylhistamine
1-Methylhistamine, also known as H137, belongs to the class of organic compounds known as 2-arylethylamines. These are primary amines that have the general formula RCCNH2, where R is an organic group. 1-Methylhistamine exists in all living organisms, ranging from bacteria to humans. Within humans, 1-methylhistamine participates in a number of enzymatic reactions. In particular, S-adenosylhomocysteine and 1-methylhistamine can be biosynthesized from S-adenosylmethionine and histamine; which is mediated by the enzyme histamine N-methyltransferase. In addition, 1-methylhistamine can be converted into methylimidazole acetaldehyde through its interaction with the enzyme amine oxidase [flavin-containing] a. In humans, 1-methylhistamine is involved in histidine metabolism. 1-Methylhistamine is a potentially toxic compound. 1-Methylhistamine is a histamine metabolite. It is a product of histamine 1-methyltransferase [EC 2.1.1.8] in the pathway histidine metabolism (KEGG). [HMDB] Acquisition and generation of the data is financially supported in part by CREST/JST. D004791 - Enzyme Inhibitors
3-Methylhistamine
N tau-methylhistamine is one of the histamine metabolites. N tau-methylhistamine in plasma and urine is a good parameter for histamine release, and the determination of this histamine metabolite is generally less hampered by possible artifacts (due to basophil disrupture, a very short half-life time or bacterial production) than determinations of histamine itself. (PMID 2409780) [HMDB] N tau-methylhistamine is one of the histamine metabolites. N tau-methylhistamine in plasma and urine is a good parameter for histamine release, and the determination of this histamine metabolite is generally less hampered by possible artifacts (due to basophil disrupture, a very short half-life time or bacterial production) than determinations of histamine itself (PMID 2409780).
N-Methylhistamine
N-Methylhistamine belongs to the class of organic compounds known as aralkylamines. These are alkylamines in which the alkyl group is substituted at one carbon atom by an aromatic hydrocarbyl group.
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
(1-Methyl-2,3-dihydropyridin-6-ylidene)hydrazine
2-acetyl-1,4,5,6-tetrahydropyridine
Flavouring compound [Flavornet]
2-Acetyl-1,4,5,6-tetrahydropyridine
1-Methylhistamine
A primary amino compound that is the N(tele)-methyl derivative of histamine. D004791 - Enzyme Inhibitors relative retention time with respect to 9-anthracene Carboxylic Acid is 0.042 relative retention time with respect to 9-anthracene Carboxylic Acid is 0.041
(E)-(5R,7R)-8-BENZYLOXY-7-HYDROXY-5-METHYL-5-VINYL-OCT-2-ENOICACIDETHYLESTER
1-ethyl-5-methyl-1H-pyrazol-4-amine(SALTDATA: 2HCl)
1H-Cyclopenta[b]pyridine,octahydro-,(4aR,7aR)-(9CI)
1H-Cyclopenta[b]pyridine,octahydro-,(4aS-cis)-(9CI)
2-amino-2,3,4,4,4-pentadeuterio-3-(trideuteriomethyl)butanoic acid
alpha-Methylhistamine
An aralkylamino compound that is histamine bearing a methyl substituent at the alpha-position. D018377 - Neurotransmitter Agents > D018494 - Histamine Agents > D017442 - Histamine Agonists
4-Methylhistamine
An aralkylamino compound that is histamine bearing a methyl substituent at the 5 position on the ring.
2-Methylhistamine
An aralkylamino compound that is histamine bearing a methyl substituent at the 2 position on the ring.
