Exact Mass: 134.0340932
Exact Mass Matches: 134.0340932
Found 500 metabolites which its exact mass value is equals to given mass value 134.0340932,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
L-Canaline
L-canaline, also known as L-2-amino-4-(aminooxy)butyric acid, is a member of the class of compounds known as L-alpha-amino acids. L-alpha-amino acids are alpha amino acids which have the L-configuration of the alpha-carbon atom. L-canaline is soluble (in water) and a moderately acidic compound (based on its pKa). L-canaline can be found in a number of food items such as mulberry, rape, grape, and black chokeberry, which makes L-canaline a potential biomarker for the consumption of these food products. L-canaline is a substrate for ornithine aminotransferase resulting in the synthesis of L-ureidohomoserine (the corresponding analog of L-citrulline). In turn, the latter forms L-canavaninosuccinic acid in a reaction mediated by argininosuccinic acid synthetase. L-Canavaninosuccinic acid is cleaved to form L-canavanine by argininosuccinic acid synthetase. By these sequential reactions, the canaline-urea cycle (analogous to the ornithine-urea cycle) is formed. Every time a canavanine molecule runs through the canaline-urea cycle, the two terminal nitrogen atoms are released as urea. Urea is an important by-product of this reaction sequence because it makes ammonicial ammonia (urease-mediated) that is available to support intermediary nitrogen metabolism. L-canaline can by reductively cleaved to L-homoserine, a non-protein amino acid of great importance in the formation of a host of essential amino acids. In this way, the third nitrogen atom of canavanine enters into the reactions of nitrogen metabolism of the plant. As homoserine, its carbon skeleton also finds an important use . L-canaline is a non-proteinogenic L-alpha-amino acid that is L-homoserine in which the hydroxy group at position 4 is substituted by an aminooxy group. It has been isolated from legumes and plays an essential role in lugume chemical defense against insects. It has a role as a plant metabolite, an antineoplastic agent, an antimetabolite and a phytogenic insecticide. It is functionally related to a L-homoserine. It is a tautomer of a L-canaline zwitterion. Canavanine reacts with water to produce L-canaline and urea. The reaction is catalyzed by arginase. L-canaline reacts with carbamoyl-phosphate to produce O-ureidohomoserine and phosphate. The reaction is catalyzed by ornithine carbamoyltransferase. A non-proteinogenic L-alpha-amino acid that is L-homoserine in which the hydroxy group at position 4 is substituted by an aminooxy group. It has been isolated from legumes and plays an essential role in lugume chemical defense against insects.
D-Malic acid
(R)-malic acid is an optically active form of malic acid having (R)-configuration. It is a conjugate acid of a (R)-malate(2-). It is an enantiomer of a (S)-malic acid. (R)-Malate is a metabolite found in or produced by Escherichia coli (strain K12, MG1655). D-malate is a natural product found in Vaccinium macrocarpon, Pogostemon cablin, and other organisms with data available. D-Malic acid is found in herbs and spices. This enantiomer of rare occurrence; reported from fruits and leaves of Hibiscus sabdariffa (roselle) although there are many more isolations of malic acid with no opt. rotn. given and some may be of the R-for An optically active form of malic acid having (R)-configuration. COVID info from PDB, Protein Data Bank Corona-virus Coronavirus SARS-CoV-2 COVID-19 SARS-CoV COVID19 SARS2 SARS Acquisition and generation of the data is financially supported in part by CREST/JST. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1]. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1].
trans-Cinnamyl alcohol
Cinnamyl alcohol is a primary alcohol comprising an allyl core with a hydroxy substituent at the 1-position and a phenyl substituent at the 3-position (geometry of the C=C bond unspecified). It has a role as a plant metabolite. Cinnamyl alcohol is a naturally occurring compound that is found within cinnamon. Due to the low levels found in cinnamon, cinnamyl alcohol is usually supplied as [DB14184] within commercial products. Cinnamyl alcohol has been shown to be a skin sensitizer, with a NOEL (No Effect Level) of ~4\\\\%. Sensitivity to cinnamyl alcohol may be identified with a clinical patch test. Cinnamyl alcohol is a Standardized Chemical Allergen. The physiologic effect of cinnamyl alcohol is by means of Increased Histamine Release, and Cell-mediated Immunity. Cinnamyl alcohol is a natural product found in Nicotiana bonariensis, Cinnamomum burmanni, and other organisms with data available. See also: Cinnamon (part of); Chinese Cinnamon (part of); Cinnamomum cassia twig (part of). Constituent of storax and Peruvian balsam, mainly as ester of Cinnamic acid. Flavouring. Stabiliser. trans-Cinnamyl alcohol is found in many foods, some of which are chinese mustard, italian sweet red pepper, alfalfa, and canada blueberry. trans-Cinnamyl alcohol is found in bilberry. trans-Cinnamyl alcohol is a constituent of storax and Peruvian balsam, mainly as ester of Cinnamic acid. trans-Cinnamyl alcohol is a flavouring. trans-Cinnamyl alcohol is a stabiliser A primary alcohol comprising an allyl core with a hydroxy substituent at the 1-position and a phenyl substituent at the 3-position (geometry of the C=C bond unspecified). Cinnamyl Alcohol is an active component from chestnut flower, inhibits increased PPARγ expression, with anti-obesity activity[1]. Cinnamyl Alcohol is an active component from chestnut flower, inhibits increased PPARγ expression, with anti-obesity activity[1].
Malic_acid
Malic acid is a 2-hydroxydicarboxylic acid that is succinic acid in which one of the hydrogens attached to a carbon is replaced by a hydroxy group. It has a role as a food acidity regulator and a fundamental metabolite. It is a 2-hydroxydicarboxylic acid and a C4-dicarboxylic acid. It is functionally related to a succinic acid. It is a conjugate acid of a malate(2-) and a malate. Malic acid has been used in trials studying the treatment of Xerostomia, Depression, and Hypertension. See also: Hibiscus sabdariffa Flower (part of) ... View More ... A 2-hydroxydicarboxylic acid that is succinic acid in which one of the hydrogens attached to a carbon is replaced by a hydroxy group. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods.
DL-Malic acid
Malic acid (CAS: 6915-15-7) is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. Apples contain malic acid, which contributes to the sourness of a green apple. Malic acid can make a wine taste tart, although the amount decreases with increasing fruit ripeness (Wikipedia). In its ionized form, malic acid is called malate. Malate is an intermediate of the TCA cycle along with fumarate. It can also be formed from pyruvate as one of the anaplerotic reactions. In humans, malic acid is both derived from food sources and synthesized in the body through the citric acid cycle or Krebs cycle which takes place in the mitochondria. Malates importance to the production of energy in the body during both aerobic and anaerobic conditions is well established. Under aerobic conditions, the oxidation of malate to oxaloacetate provides reducing equivalents to the mitochondria through the malate-aspartate redox shuttle. During anaerobic conditions, where a buildup of excess reducing equivalents inhibits glycolysis, malic acids simultaneous reduction to succinate and oxidation to oxaloacetate is capable of removing the accumulating reducing equivalents. This allows malic acid to reverse hypoxias inhibition of glycolysis and energy production. In studies on rats, it has been found that only tissue malate is depleted following exhaustive physical activity. Other key metabolites from the citric acid cycle needed for energy production were found to be unchanged. Because of this, a deficiency of malic acid has been hypothesized to be a major cause of physical exhaustion. Notably, the administration of malic acid to rats has been shown to elevate mitochondrial malate and increase mitochondrial respiration and energy production. Malic acid has been found to be a metabolite in Aspergillus (Hugo Vanden Bossche, D.W.R. Mackenzie and G. Cauwenbergh. Aspergillus and Aspergillosis, 1987). Acidulant, antioxidant, flavouring agent, flavour enhancer. Not for use in baby foods (GRAS) Malic acid. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=617-48-1 (retrieved 2024-07-01) (CAS RN: 6915-15-7). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0). (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods.
Phenylacetone
Phenylacetone is a DEA Schedule II controlled substance. Substances in the DEA Schedule II have a high potential for abuse which may lead to severe psychological or physical dependence. It is a Immediate precursors substance. Phenylacetone is a propanone that is propan-2-one substituted by a phenyl group at position 1. It is a member of propanones and a methyl ketone. Phenylacetone. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=103-79-7 (retrieved 2024-10-28) (CAS RN: 103-79-7). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0).
Indan-1-ol
Indan-1-ol is part of the Steroid hormone biosynthesis, and Arachidonic acid metabolism pathways. It is a substrate for: Aldo-keto reductase family 1 member C1, and Aldo-keto reductase family 1 member C3.
Deoxyribose
Deoxyribose is an aldopentose, a monosaccharide containing five carbon atoms, and including an aldehyde functional group. It is derived from the pentose sugar ribose by the replacement of the hydroxyl group at the 2 position with hydrogen, leading to the net loss of an oxygen atom, and has chemical formula C5H10O4. In deoxyribose, the carbon furthest from the attached carbon is stripped of the oxygen atom in what would be a hydroxyl group in ribose. The common base adenine (a purine derivative) coupled to deoxyribose is called deoxyadenosine. The 5-triphosphate derivative of adenosine, commonly called adenosine triphosphate (ATP) is an important energy transport molecule in cells. -- Wikipedia [HMDB] Deoxyribose is an aldopentose, a monosaccharide containing five carbon atoms, and including an aldehyde functional group. It is derived from the pentose sugar ribose by the replacement of the hydroxyl group at the 2 position with hydrogen, leading to the net loss of an oxygen atom, and has chemical formula C5H10O4. In deoxyribose, the carbon furthest from the attached carbon is stripped of the oxygen atom in what would be a hydroxyl group in ribose. The common base adenine (a purine derivative) coupled to deoxyribose is called deoxyadenosine. The 5-triphosphate derivative of adenosine, commonly called adenosine triphosphate (ATP) is an important energy transport molecule in cells. -- Wikipedia. COVID info from COVID-19 Disease Map Corona-virus Coronavirus SARS-CoV-2 COVID-19 SARS-CoV COVID19 SARS2 SARS Thyminose is an endogenous metabolite. Thyminose is an endogenous metabolite.
(S)-Ureidoglycolic acid
(S)-Ureidoglycolic acid is a substrate of enzyme ureidoglycolate dehydrogenase [EC 1.1.1.154] in purine metabolism pathway (KEGG). [HMDB] (S)-Ureidoglycolic acid is a substrate of enzyme ureidoglycolate dehydrogenase [EC 1.1.1.154] in purine metabolism pathway (KEGG).
Dimethylpropiothetin
Dimethylsulfoniopropionate, also known as dimethylpropiothetin or S-dimethylsulfonium propionic acid, is a member of the class of compounds known as carboxylic acid salts. Carboxylic acid salts are ionic derivatives of carboxylic acid. Dimethylsulfoniopropionate is slightly soluble (in water) and a weakly acidic compound (based on its pKa). Dimethylsulfoniopropionate can be found in a number of food items such as sugar apple, american butterfish, coriander, and oxheart cabbage, which makes dimethylsulfoniopropionate a potential biomarker for the consumption of these food products. Dimethylsulfoniopropionate (DMSP), is an organosulfur compound with the formula (CH3)2S+CH2CH2COO−. This zwitterionic metabolite can be found in marine phytoplankton, seaweeds, and some species of terrestrial and aquatic vascular plants. It functions as an osmolyte as well as several other physiological and environmental roles have also been identified. DMSP was first identified in the marine red alga Polysiphonia fastigiata by Frederick Challenger and Margaret Simpson (later Dr. Whitaker) . D005765 - Gastrointestinal Agents > D000897 - Anti-Ulcer Agents
Dihydropteridine
Dihydropteridine is a generic compound; the product of the reduction of 5,6,7,8-Tetrahydropteridine, which is catalyzed by 6,7-dihydropteridine reductase (EC 1.5.1.34). (KEGG) This compound is recognised as a cause of tetrahydrobiopterin (BH(4)) deficiency, leading to hyperphenylalaninemia (HPA) and impaired biogenic amine deficiency. (PMID: 14705166). A generic compound; the product of the reduction of 5,6,7,8-Tetrahydropteridine, which is catalyzed by 6,7-dihydropteridine reductase (EC 1.5.1.34). (KEGG) This compound is recognised as a cause of tetrahydrobiopterin (BH(4)) deficiency, leading to hyperphenylalaninemia (HPA) and impaired biogenic amine deficiency. (PMID: 14705166) [HMDB]
1-Deoxy-D-xylulose
1-Deoxy-D-xylulose is a product of the splitting up of Pyridoxine (an intermediate in Vitamin B6 metabolism) into two components (the other one being 4-Hydroxy-L-threonine). (KEGG) [HMDB] 1-Deoxy-D-xylulose is a product of the splitting up of Pyridoxine (an intermediate in Vitamin B6 metabolism) into two components (the other one being 4-Hydroxy-L-threonine). (KEGG).
Chavicol
Chavicol is found in allspice. Chavicol is found in many essential oils, e.g. anise and Gardenia. Chavicol is used in perfumery and flavours. Found in many essential oils, e.g. anise and Gardenia. It is used in perfumery and flavours.
N-NITROSODIETHANOLAMINE
D009676 - Noxae > D002273 - Carcinogens
(Z)-4-(1-Propenyl)phenol
(Z)-4-(1-Propenyl)phenol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
5-Hydroxybenzimidazole
A member of the class of benzimidazoles that is 1H-benzimidazole carrying a single hydroxy substituent at position 5.
2,3-dihydroxyisovalerate
(R) 2,3-Dihydroxy-isovalerate is an intermediate in valine, leucine and isoleucine biosynthesis. The pathway of valine biosynthesis is a four-step pathway that shares all of its steps with the parallel pathway of isoleucine biosynthesis. These entwined pathways are part of the superpathway of leucine, valine, and isoleucine biosynthesis , that generates not only isoleucine and valine, but also leucine. (R) 2,3-Dihydroxy-isovalerate is generated from 3-Hydroxy-3-methyl-2-oxobutanoic acid via the enzyme ketol-acid reductoisomerase (EC 1.1.1.86) then it is converted to 2-Oxoisovalerate via the dihydroxy-acid dehydratase (EC:4.2.1.9). [HMDB] (R) 2,3-Dihydroxy-isovalerate is an intermediate in valine, leucine and isoleucine biosynthesis. The pathway of valine biosynthesis is a four-step pathway that shares all of its steps with the parallel pathway of isoleucine biosynthesis. These entwined pathways are part of the superpathway of leucine, valine, and isoleucine biosynthesis , that generates not only isoleucine and valine, but also leucine. (R) 2,3-Dihydroxy-isovalerate is generated from 3-Hydroxy-3-methyl-2-oxobutanoic acid via the enzyme ketol-acid reductoisomerase (EC 1.1.1.86) then it is converted to 2-Oxoisovalerate via the dihydroxy-acid dehydratase (EC:4.2.1.9).
4'-Methylacetophenone
4-Methylacetophenone, also known as melilot or sweet clover, belongs to the class of organic compounds known as alkyl-phenylketones. These are aromatic compounds containing a ketone substituted by one alkyl group, and a phenyl group. 4-Methylacetophenone is a sweet, acetophenone, and bitter almond tasting compound. 4-Methylacetophenone has been detected, but not quantified, in several different foods, such as citrus, garden tomato, pepper (spice), garden tomato (var.), and milk and milk products. This could make 4-methylacetophenone a potential biomarker for the consumption of these foods. Present in sour cherry, orange, grapefruit peel, blackcurrants, guava, peach, other fruits, celery, potato, tomato, pepper, parsley, smoked fish, cognac, Parmesan cheese and other foodstuffs. Flavouring ingredient. 4-Methylacetophenone is found in many foods, some of which are green vegetables, herbs and spices, garden tomato, and potato. 4-Methylacetophenone is an aromatic ketone. 4-Methylacetophenone is a natural product found in Cichorium endivia, Myrocarpus frondosus, and other organisms with data available. 4-Methylacetophenone is a metabolite found in or produced by Saccharomyces cerevisiae. 4′-methylacetophenone can be used as a fragrance material. 4′-Methylacetophenone is wildly occurs in volatile compounds in food and in some natural complex substances (NCS)[1]. 4′-methylacetophenone can be used as a fragrance material. 4′-Methylacetophenone is wildly occurs in volatile compounds in food and in some natural complex substances (NCS)[1].
4-Ethylbenzaldehyde
Present in roasted chicken, cider, tea and roasted peanuts. Flavouring ingredient. 4-Ethylbenzaldehyde is found in many foods, some of which are nuts, alcoholic beverages, tea, and animal foods. 4-Ethylbenzaldehyde is found in alcoholic beverages. 4-Ethylbenzaldehyde is present in roasted chicken, cider, tea and roasted peanuts. 4-Ethylbenzaldehyde is a flavouring ingredien 4-Ethylbenzaldehyde is a carbonyl compound. 4-Ethylbenzaldehyde is a natural product found in Illicium verum, Tanacetum parthenium, and other organisms with data available. 4-Ethylbenzaldehyde is an endogenous metabolite. 4-Ethylbenzaldehyde is an endogenous metabolite.
Phthalide
2-benzofuran-1(3H)-one is a gamma-lactone that is 1,3-dihydro-2-benzofuran in which the hydrogens at position 1 are replaced by an oxo group. It is a gamma-lactone and a member of 2-benzofurans. Phthalide is a natural product found in Ligusticum striatum, Angelica sinensis, and Ligusticum chuanxiong with data available. Phthalide is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]") It is used as a food additive . Phthalide is a promising chemical scaffold with a potent anti-inflammatory efficacy. Phthalide can be used to synthesize a variety of phthalide derivatives including anti-inflammatory agent, antimicrobial, antioxidant[1][2][3]. Phthalide is a promising chemical scaffold with a potent anti-inflammatory efficacy. Phthalide can be used to synthesize a variety of phthalide derivatives including anti-inflammatory agent, antimicrobial, antioxidant[1][2][3].
Cinnamyl alcohol
Flavouring ingredient. Cinnamyl alcohol is found in many foods, some of which are papaya, kumquat, german camomile, and common mushroom. Cinnamyl alcohol is found in anise. Cinnamyl alcohol is a flavouring ingredien Cinnamyl Alcohol is an active component from chestnut flower, inhibits increased PPARγ expression, with anti-obesity activity[1]. Cinnamyl Alcohol is an active component from chestnut flower, inhibits increased PPARγ expression, with anti-obesity activity[1].
2,4-Dimethylbenzaldehyde
2,4-Dimethylbenzaldehyde is a flavouring ingredien Flavouring ingredient
Methyl 3-(methylthio)propanoate
Methyl 3-(methylthio)propanoate, also known as 3-methylsulfanyl-propionic acid methyl ester or methyl beta -methylmercaptopropionate, is a member of the class of compounds known as methyl esters. Methyl esters are organic compounds containing a carboxyl group that is esterified with a methyl group. They have the general structure RC(=O)OR, where R=H or organyl group and R=methyl group. Methyl 3-(methylthio)propanoate is soluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Methyl 3-(methylthio)propanoate is a sweet, garlic, and onion tasting compound found in alcoholic beverages and fruits, which makes methyl 3-(methylthio)propanoate a potential biomarker for the consumption of these food products. Methyl 3-(methylthio)propanoate exists in all eukaryotes, ranging from yeast to humans. Methyl 3-(methylthio)propanoate, also known as methyl beta -methylmercaptopropionate or fema 2720, belongs to the class of organic compounds known as methyl esters. These are organic compounds containing a carboxyl group that is esterified with a methyl group. They have the general structure RC(=O)OR, where R=H or organyl group and R=methyl group. Methyl 3-(methylthio)propanoate is found, on average, in the highest concentration within pineapples. This could make methyl 3-(methylthio)propanoate a potential biomarker for the consumption of these foods.
2-Methylacetophenone
2-Methylacetophenone belongs to the class of organic compounds known as alkyl-phenylketones. These are aromatic compounds containing a ketone substituted by one alkyl group and a phenyl group. 2-Methylacetophenone is an extremely weak basic (essentially neutral) compound (based on its pKa). 2-Methylacetophenone is used as a food additive (EAFUS: Everything Added to Food in the United States). 2-Methylacetophenone is an endogenous metabolite. 2-Methylacetophenone is an endogenous metabolite.
3,3-Dimethyl-1,2-dithiolane
3,3-Dimethyl-1,2-dithiolane is found in coffee and coffee products. 3,3-Dimethyl-1,2-dithiolane is detected in aroma of coffee. Detected in aroma of coffee. 3,3-Dimethyl-1,2-dithiolane is found in coffee and coffee products.
(R)-glycerol 1-acetate
Glycerol acetate is the ester produced from the esterification of glycerol with acetic acid. Multiple products can be produced from this reaction; these include the monoacetylglycerols (MAG), diacetylglycerols (DAG), and triacetalglycerol (TAG) (also known as triacetin). (from wiki) [HMDB] Glycerol acetate is the ester produced from the esterification of glycerol with acetic acid. Multiple products can be produced from this reaction; these include the monoacetylglycerols (MAG), diacetylglycerols (DAG), and triacetalglycerol (TAG) (also known as triacetin). (Wikipedia).
Phenylglyoxal
Phenylglyoxal belongs to the class of organic compounds known as phenylacetaldehydes. These are compounds containing a phenylacetaldehyde moiety, which consists of a phenyl group substituted at the second position by an acetalydehyde. D019995 - Laboratory Chemicals > D007202 - Indicators and Reagents D004791 - Enzyme Inhibitors
2,3-Dihydroxy-2-methylbutanoic acid
2,3-Dihydroxy-2-methylbutanoic acid is found in alcoholic beverages. 2,3-Dihydroxy-2-methylbutanoic acid occurs in win
3-Phenylpropanal
3-Phenylpropanal, also known as benzenepropanal or benzylacetaldehyde, belongs to the class of organic compounds known as benzene and substituted derivatives. These are aromatic compounds containing one monocyclic ring system consisting of benzene. 3-Phenylpropanal is a balsam, chocolate, and cinnamon tasting compound. 3-Phenylpropanal is found, on average, in the highest concentration within ceylon cinnamons. 3-Phenylpropanal has also been detected, but not quantified, in several different foods, such as chinese cinnamons, garden tomato (var.), cherry tomato, herbs and spices, and garden tomato. Present in cinnamon, tomato, gruyere de comte cheese, beer, cooked trassi, origanum (Spanish) and strawberry. Flavour ingredient. 3-Phenylpropanal is found in many foods, some of which are garden tomato (variety), chinese cinnamon, ceylon cinnamon, and fruits.
m-Methylacetophenone
m-Methylacetophenone belongs to the family of Acetophenones. These are organic compounds containing the acetophenone structure
1-Phenyl-1-propanone
Present in Camembert cheese, coffee, tea and roasted nuts. Flavouring ingredient. 1-Phenyl-1-propanone is found in many foods, some of which are tea, coffee and coffee products, nuts, and milk and milk products. 1-Phenyl-1-propanone is found in coffee and coffee products. 1-Phenyl-1-propanone is present in Camembert cheese, coffee, tea and roasted nuts. 1-Phenyl-1-propanone is a flavouring ingredien
2,3-Dihydroxyvaleric acid
2,3-Dihydroxyvaleric acid (DHVA) belongs to the class of organic compounds known as hydroxy fatty acids. These are fatty acids in which the chain bears a hydroxyl group. This compound has been detected in extracts from the purple carrot (https://doi.org/10.3390/app10238493). It is likely a hydroxylation derivative of the more common 2-hydroxyvaleric acid (an algal metabolite derived from a valeric acid) or 3-hydroxyvaleric acid (a 5-carbon ketone body made from odd carbon fatty acids in the liver). Very little is known about the origin of this particular hydroxy fatty acid. 2,3-Dihydroxyvaleric acid is a metabolite that has been found present in the urine of a patient with 2-hydroxyglutaric aciduria (OMIM 600721), a rare genetic defect with no rapid routine method to detect. (PMID 9260660) [HMDB]
(4-Methylphenyl)acetaldehyde
(4-Methylphenyl)acetaldehyde is a flavouring ingredient with bitter almond odour and flavou Flavouring ingredient with bitter almond odour and flavour
Ethyl 2-mercaptopropionate
Ethyl 2-mercaptopropionate is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
2-Phenylpropanal
(±)-2-Phenylpropanal is found in mushrooms. (±)-2-Phenylpropanal is a flavour ingredien Found in various mushrooms
Methyl 3-mercaptobutanoate
Methyl 3-mercaptobutanoate is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]") It is used as a food additive .
Velcorin
Yeast inhibitor and preservative for alcoholic beverages especially low alcohol wines Dimethyl dicarbonate or DMDC is a colourless liquid with a sharp odour. Its primary use is as a beverage preservative and or processing aid or sterilant (INS No. 242), and acts by inhibiting the enzymes acetate kinase and L-glutamic acid decarboxylase. It has also been proposed that methoxycarbonylation of the histidine part of the enzymes alcohol dehydrogenase and glyceraldehyde 3-phosphate dehydrogenase by DMDC inhibits these essential enzymes also. Once it has been added to beverages, the efficacy of the chemical is provided by the following reactions:. Yeast inhibitor and preservative for alcoholic beverages especies low alcohol wines
7-Nonene-3,5-diyn-1-ol
7-Nonene-3,5-diyn-1-ol is found in mushrooms. 7-Nonene-3,5-diyn-1-ol is isolated from a mixed culture of Lentinus edodes (shiitake) and the pathogen Trichoderm Isolated from a mixed culture of Lentinus edodes (shiitake) and the pathogen Trichoderma. 7-Nonene-3,5-diyn-1-ol is found in mushrooms.
o-Vinylanisole
o-Vinylanisole is a flavouring ingredient. Flavouring ingredient
Tetrahydro-2-methyl-2-thiophenethiol
Tetrahydro-2-methyl-2-thiophenethiol is a component of cooked meat aroma model systems. Component of cooked meat aroma model systems
Tetrahydro-2-methyl-3-thiophenethiol
Tetrahydro-2-methyl-3-thiophenethiol is present as a mixture of cis- and trans isomers in meat aroma model systems. Possesses a meaty, savoury odour. Present as a mixture of cis- and trans isomers in meat aroma model systems. Possesses a meaty, savoury odour
Ethyl 2-(methylthio)acetate
Ethyl 2-(methylthio)acetate is found in fruits. Ethyl 2-(methylthio)acetate is found in melon, durian and other fruits. Ethyl 2-(methylthio)acetate is a flavouring agent. Found in melon, durian and other fruits. Flavouring agent
Ethyl 3-mercaptopropanoic acid
Ethyl 3-mercaptopropanoic acid is a flavouring ingredient. Flavouring ingredient
1,2-Dimercaptocyclopentane
1,2-dimercaptocyclopentane is a member of the class of compounds known as alkylthiols. Alkylthiols are organic compounds containing the thiol functional group linked to an alkyl chain. 1,2-dimercaptocyclopentane is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). 1,2-dimercaptocyclopentane can be found in soft-necked garlic, which makes 1,2-dimercaptocyclopentane a potential biomarker for the consumption of this food product.
Ethyl 2-propene sulfinate
Ethyl 2-propene sulfinate is soluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Ethyl 2-propene sulfinate can be found in soft-necked garlic, which makes ethyl 2-propene sulfinate a potential biomarker for the consumption of this food product.
Sodium sorbate
Antimicrobial agent; preservative. It is a food additive with E-number E201. Antimicrobial agent; preservative
Malic acid
(S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods.
o-Phthalaldehyde
D019995 - Laboratory Chemicals > D007202 - Indicators and Reagents D000890 - Anti-Infective Agents D004791 - Enzyme Inhibitors D004202 - Disinfectants
2-Deoxy-D-Ribose
A deoxypentose that is D-ribose in which the hydroxy group at position C-2 is replaced by hydrogen. Thyminose is an endogenous metabolite. Thyminose is an endogenous metabolite.
3-Cyan-4-methoxy-pyridin|3-cyano-4-methoxypyridine|4-Methoxy-3-cyan-pyridin|4-Methoxy-nicotinonitril|4-methoxy-nicotinonitrile|4-methoxynicotinonitrile|4-Methoxypyridin-3-carbonitril|Me ether,nitrile-4-Hydroxy-3-pyridinecarboxylic acid
1-Methyl-2-oxo-1,2-dihydro-pyridin-3-carbonitril|1-methyl-2-oxo-1,2-dihydro-pyridine-3-carbonitrile|1-Methyl-3-cyanpyridon-(2)|N-Methyl-3-cyan-pyridon-(2)|Ricinidin|Ricinidine
1-Methyl-3-cyanpyridon-(6)|1-Methyl-5-cyano-2-pyridon|1-Methyl-5-cyano-pyridon-2|1-Methyl-6-oxo-1,6-dihydro-pyridin-3-carbonitril|1-methyl-6-oxo-1,6-dihydro-pyridine-3-carbonitrile|3-cyano-1-methylpyridone-6|5-cyano-N-methylpyridone|Nudiflorine
4-Amino-7H-pyrrolo<2,3-d>pyrimidin|4-amino-7H-pyrrolo<2,3-d>pyrimidine|4-amino-7H-pyrrolo[2,3-d]pyrimidine|4-aminopyrrolo<2,3-d>pyrimidine|6-amino-7-deazapurine|7-Deazaadenine|7H-pyrrolo[2,3-d]pyrimidin-4-amine
1-Methyl-3-cyano-4-pyridon|1-methyl-4-oxo-1,4-dihydro-pyridine-3-carbonitrile|Mallorepin
L-Malic acid
An optically active form of malic acid having (S)-configuration. Occurs naturally in apples and various other fruits. Flavour enhancer, pH control agent. L-Malic acid is found in many foods, some of which are mulberry, black cabbage, european plum, and fig. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive.
Deoxyribose
Thyminose is an endogenous metabolite. Thyminose is an endogenous metabolite.
D-(+)-Malic acid
D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1]. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1].
malate
(S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1]. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1].
(R)-malate
D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1]. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1].
Thiourea, N-(2-hydroxyethyl)-N-methyl- (9CI)
C4H10N2OS (134.05138100000002)
C-Isoxazol-5-yl-methylamine hydrochloride
C4H7ClN2O (134.02468819999999)
(Chloromethyl)(dimethyl)vinylsilane
C5H11ClSi (134.03185159999998)
4-Oxazolemethanamine hydrochloride
C4H7ClN2O (134.02468819999999)
oxazol-5-yl-methylamine hydrochloride
C4H7ClN2O (134.02468819999999)
5-methyl-1,2-oxazol-4-amine,hydrochloride
C4H7ClN2O (134.02468819999999)
2-methyl-1H-pyrazol-3-one,hydrochloride
C4H7ClN2O (134.02468819999999)
1H-IMIDAZOL-2-YLMETHANOL HYDROCHLORIDE
C4H7ClN2O (134.02468819999999)
(1H-PYRAZOL-3-YL)METHANOL HYDROCHLORIDE
C4H7ClN2O (134.02468819999999)
Oxazol-5-ylmethanamine hydrochloride
C4H7ClN2O (134.02468819999999)
ISOXAZOL-4-YLMETHANAMINE HYDROCHLORIDE
C4H7ClN2O (134.02468819999999)
Sodium Sorbate
D000074385 - Food Ingredients > D005503 - Food Additives > D005520 - Food Preservatives
OXAZOL-2-YL-METHYLAMINE HYDROCHLORIDE
C4H7ClN2O (134.02468819999999)
(Oxazol-2-yl)methanamine hydrochloride
C4H7ClN2O (134.02468819999999)
97-67-6
(S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive.
Phthalide
Phthalide is a promising chemical scaffold with a potent anti-inflammatory efficacy. Phthalide can be used to synthesize a variety of phthalide derivatives including anti-inflammatory agent, antimicrobial, antioxidant[1][2][3]. Phthalide is a promising chemical scaffold with a potent anti-inflammatory efficacy. Phthalide can be used to synthesize a variety of phthalide derivatives including anti-inflammatory agent, antimicrobial, antioxidant[1][2][3].
L-Canaline base
Present in Canavalia ensiformis (Jackbean). L-2-Amino-4-(aminooxy)butanoic acid is found in pulses.
Homocysteinate
An alpha-amino acid anion that is the conjugate base of homocysteine, obtained by deprotonation of the carboxy group.
L-homocysteinate
An L-alpha-amino acid anion that is the conjugate base of L-homocysteine, obtained by deprotonation of the carboxy group.
2-deoxy-D-ribofuranose
A deoxypentose that is D-ribofuranose in which the hydroxy group at position C-2 is replaced by hydrogen. Thyminose is an endogenous metabolite. Thyminose is an endogenous metabolite.
Dimethylpropiothetin
D005765 - Gastrointestinal Agents > D000897 - Anti-Ulcer Agents
phenylglyoxal
D019995 - Laboratory Chemicals > D007202 - Indicators and Reagents D004791 - Enzyme Inhibitors
L-canaline zwitterion
An amino acid zwitterion arising from transfer of a proton from the carboxy to the amino group of L-canaline; major species at pH 7.3.
S-(3-hydroxypropyl)-thioacetate
A thioester that is ethanethioic S-acid in which the thiol group is substituted by a (3-hydroxypropyl)sulfanediyl group.
2,2-dihydroxy-3-methylbutanoic acid
A 2-hydroxy fatty acid that is isovaleric acid bearing two hydroxy substituents at position 2.
S,S-Dimethyl-beta-propiothetin
A sulfonium betaine obtained by deprotonation of the carboxy group of 3-dimethylsulfoniopropionic acid.