Exact Mass: 134.0817
Exact Mass Matches: 134.0817
Found 243 metabolites which its exact mass value is equals to given mass value 134.0817,
within given mass tolerance error 0.01 dalton. Try search metabolite list with more accurate mass tolerance error
0.001 dalton.
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].
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.
2-((3-Aminopropyl)amino)ethanethiol
D020011 - Protective Agents > D011837 - Radiation-Protective Agents Amifostine thiol (WR-1065) is an active metabolite of the cytoprotector Amifostine (HY-B0639). Amifostine thiol is a cytoprotective agent with radioprotective abilities. Amifostine thiol activates p53 through a JNK-dependent signaling pathway[1][2][3].
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.
(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/]")
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.
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
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.
5,6,7,8-Tetrahydroquinoxaline
5,6,7,8-Tetrahydroquinoxaline is found in animal foods. 5,6,7,8-Tetrahydroquinoxaline is a flavour ingredient. 5,6,7,8-Tetrahydroquinoxaline is present in wheat bread, cocoa, coffee, roasted filbert, roasted peanut, pork and roasted sesame. 5,6,7,8-Tetrahydroquinoxaline is a flavouring ingredient. It is found in wheat bread, cocoa, coffee, roasted filbert, roasted peanut, pork and roasted sesame.
3-Mercapto-1-hexanol
xi-3-Mercapto-1-hexanol is found in fruits. xi-3-Mercapto-1-hexanol is isolated from yellow passion fruit (Passiflora edulis). xi-3-Mercapto-1-hexanol is a flavouring ingredient. Isolated from yellow passion fruit (Passiflora edulis). Flavouring ingredient. xi-3-Mercaptohexanol is found in fruits.
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.
6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine
6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine is found in animal foods. 6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine is a flavouring ingredient. 6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine is present in coffee aroma, asparagus, wheat bread, rye bread, cocoa, green tea, roasted barley, roasted filbert, roasted peanut, fried chicken, wild rice, roast almond, baked potato, earth-almond (Cyperus esculentus) and other foodstuffs. 6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine is a flavouring ingredient. It is found in coffee aroma, asparagus, wheat bread, rye bread, cocoa, green tea, roasted barley, roasted filbert, roasted peanut, fried chicken, wild rice, roast almond, baked potato, earth-almond (Cyperus esculentus) and other foods.
6,7-Dihydro-2-methyl-5H-cyclopenta[b]pyrazine
6,7-Dihydro-2-methyl-5H-cyclopenta[b]pyrazine is found in animal foods. 6,7-Dihydro-2-methyl-5H-cyclopenta[b]pyrazine is maillard produced 6,7-Dihydro-2-methyl-5H-cyclopenta[b]pyrazine is present in sesame seed oil, green tea, coffee, roast oats, wheat bread, cocoa bean, roast coconut, fried chicken, yeast extract, cooked beef and roast filbert. 6,7-Dihydro-2-methyl-5H-cyclopenta[b]pyrazine is a Maillard product. It is found in sesame seed oil, green tea, coffee, roast oats, wheat bread, cocoa bean, roast coconut, fried chicken, yeast extract, cooked beef and roast filbert.
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
(4-Methylphenyl)acetaldehyde
(4-Methylphenyl)acetaldehyde is a flavouring ingredient with bitter almond odour and flavou Flavouring ingredient with bitter almond odour and flavour
2-Phenylpropanal
(±)-2-Phenylpropanal is found in mushrooms. (±)-2-Phenylpropanal is a flavour ingredien Found in various mushrooms
(+/-)-3-(Ethylthio)butanol
(+/-)-3-(Ethylthio)butanol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
2-Mercapto-2-methyl-1-pentanol
2-Mercapto-2-methyl-1-pentanol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
(+/-)-4-Mercapto-4-methyl-2-pentanol
(+/-)-4-Mercapto-4-methyl-2-pentanol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
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.
3-Mercapto-2-methylpentanol
3-Mercapto-2-methylpentanol is found in onion-family vegetables. Aroma constituent of cut, raw onion. 3-Mercapto-2-methylpentanol is a powerful flavour compoun Aroma constituent of cut, raw onion. Powerful flavour compound. 3-Mercapto-2-methylpentanol is found in onion-family vegetables.
3,5-Dimethyl-2-vinylpyrazine
Formed by thermal interaction of ribose and cysteine. Odour constituent of roasted coffeeand is) also present in fried beef volatiles. 3,5-Dimethyl-2-vinylpyrazine is found in coffee and coffee products and animal foods. 3,5-Dimethyl-2-vinylpyrazine is found in animal foods. 3,5-Dimethyl-2-vinylpyrazine is formed by thermal interaction of ribose and cysteine. Odour constituent of roasted coffee. Also present in fried beef volatile
4-Methoxy-2-methyl-2-butanethiol
4-Methoxy-2-methyl-2-butanethiol is found in fats and oils. 4-Methoxy-2-methyl-2-butanethiol is present in blackcurrant buds/berries, virgin olive oil and Japanese green tea (Sen-cha Present in blackcurrant buds/berries, virgin olive oil and Japanese green tea (Sen-cha). 4-Methoxy-2-methyl-2-butanethiol is found in tea, fats and oils, and fruits.
o-Vinylanisole
o-Vinylanisole is a flavouring ingredient. Flavouring ingredient
2-Methyl-6-(1-propenyl)pyrazine
Constituent of okra pods, coffee, roasted sesame, roasted green tea and cooked beef. 2-Methyl-6-(1-propenyl)pyrazine is found in many foods, some of which are coffee and coffee products, cereals and cereal products, tea, and animal foods. 2-Methyl-6-(1-propenyl)pyrazine is found in animal foods. 2-Methyl-6-(1-propenyl)pyrazine is a constituent of okra pods, coffee, roasted sesame, roasted green tea and cooked beef.
2-Methyl-3-(1-propenyl)pyrazine
Claimed food uses are not well documented. Claimed food uses are not well documented
2-Methyl-6-(2-propenyl)pyrazine
Tentatively identified in white bread crust aroma. Possesses an earthy odour. 2-Methyl-6-(2-propenyl)pyrazine is found in cereals and cereal products. 2-Methyl-6-(2-propenyl)pyrazine is found in cereals and cereal products. Tentatively identified in white bread crust aroma. Possesses an earthy odour.
2-Methyl-5-(2-propenyl)pyrazine
2-Methyl-5-(2-propenyl)pyrazine is found in cereals and cereal products. 2-Methyl-5-(2-propenyl)pyrazine is a volatile constituent of roasted peanuts. Tentatively identified in white bread crust aroma. Volatile constituent of roasted peanuts. Tentatively identified in white bread crust aroma. 2-Methyl-5-(2-propenyl)pyrazine is found in cereals and cereal products and nuts.
2-Methyl-3-(2-propenyl)pyrazine
2-Methyl-3-(2-propenyl)pyrazine is found in cereals and cereal products. 2-Methyl-3-(2-propenyl)pyrazine is a volatile constituent of Korean salt-fermented shrimp paste (Acetes chinensis) and extrusion cooked wheat flour. Volatile constituent of Korean salt-fermented shrimp paste (Acetes chinensis) and extrusion cooked wheat flour. 2-Methyl-3-(2-propenyl)pyrazine is found in cereals and cereal products and crustaceans.
2-Methyl-5-(1-propenyl)pyrazine
Maillard product. Constituent of okra pods, roasted green tea, roast peanut, coffee and cooked beef. 2-Methyl-5-(1-propenyl)pyrazine is found in many foods, some of which are animal foods, coffee and coffee products, green vegetables, and nuts. 2-Methyl-5-(1-propenyl)pyrazine is found in animal foods. 2-Methyl-5-(1-propenyl)pyrazine is a maillard product. 2-Methyl-5-(1-propenyl)pyrazine is a constituent of okra pods, roasted green tea, roast peanut, coffee and cooked beef.
6-Mercapto-1-hexanol
6-mercapto-hexan-1-ol, also known as 6-hydroxy-1-hexanethiol, 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. 6-mercapto-hexan-1-ol is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). 6-mercapto-hexan-1-ol can be found in guava, which makes 6-mercapto-hexan-1-ol a potential biomarker for the consumption of this food product.
2,5-Dimethyl-6-vinylpyrazine
2,5-dimethyl-6-vinylpyrazine 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. 2,5-dimethyl-6-vinylpyrazine is soluble (in water) and a moderately basic compound (based on its pKa). 2,5-dimethyl-6-vinylpyrazine can be found in kohlrabi, which makes 2,5-dimethyl-6-vinylpyrazine a potential biomarker for the consumption of this food product.
non-4t-ene-6,8-diyn-1-ol|trans-Non-4-en-6.8-diin-1-ol
2-Methylacetophenone
A member of the class of acetophenones that is acetophenone which is substituted by a methyl group at position 2. 2-Methylacetophenone is an endogenous metabolite. 2-Methylacetophenone is an endogenous metabolite.
Cinnamyl alcohol
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].
Ethyl benzaldehyde
4-Ethylbenzaldehyde is an endogenous metabolite. 4-Ethylbenzaldehyde is an endogenous metabolite.
Melilot
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].
2-Pyridinemethanamine,alpha-methyl-N-methylene-(9CI)
(1R,1R)-2,2-(3,11-DIOXO-4,10-DIOXATRIDECAMETHYLENE)-BIS-(1,2,3,4-TETRAHYDRO-6,7-DIMETHOXY-1-VERATRYLISOQUINDLINE)-DIOXALATE
Styrone
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].
4-Ethylbenzaldehyde
4-Ethylbenzaldehyde is an endogenous metabolite. 4-Ethylbenzaldehyde. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=4748-78-1 (retrieved 2024-08-21) (CAS RN: 4748-78-1). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0).
3-mercaptohexanol
An alkanethiol that is hexane substituted at positions 1 and 3 by hydroxy and sulfanyl groups respectively. It is used as a food additive
trans-Anol
A phenylpropanoid that is phenol substituted at position 4 by a prop-1-enyl group (the trans-isomer)
Amifostine thiol
D020011 - Protective Agents > D011837 - Radiation-Protective Agents Amifostine thiol (WR-1065) is an active metabolite of the cytoprotector Amifostine (HY-B0639). Amifostine thiol is a cytoprotective agent with radioprotective abilities. Amifostine thiol activates p53 through a JNK-dependent signaling pathway[1][2][3].
3-Phenylpropanal
A benzene which is substituted by a 3-oxopropyl group at position 1.
2-(1-Cyclopentenyl)furan
{"Ingredient_id": "HBIN003565","Ingredient_name": "2-(1-Cyclopentenyl)furan","Alias": "NA","Ingredient_formula": "C9H10O","Ingredient_Smile": "C1CC=C(C1)C2=CC=CO2","Ingredient_weight": "134.17 g/mol","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "33836","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "584283","DrugBank_id": "NA"}
3- ethyl- benzaldehyde
{"Ingredient_id": "HBIN008527","Ingredient_name": "3- ethyl- benzaldehyde","Alias": "NA","Ingredient_formula": "C9H10O","Ingredient_Smile": "CCC1=CC(=CC=C1)C=O","Ingredient_weight": "134.17 g/mol","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "34876","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "118623","DrugBank_id": "NA"}
beta-Methoxystyrene
{"Ingredient_id": "HBIN018190","Ingredient_name": "beta-Methoxystyrene","Alias": "[(E)-2-methoxyvinyl]benzene; EINECS 225-265-1; 2-methoxyethenylbenzene; 344903-89-5; 2-methoxyvinylbenzene; Benzene, (2-methoxyethenyl)-; .beta.-Methoxystyrene; Methyl alpha-styryl ether; 4747-15-3; [(E)-2-methoxyethenyl]benzene","Ingredient_formula": "C9H10O","Ingredient_Smile": "COC=CC1=CC=CC=C1","Ingredient_weight": "134.18","OB_score": "26.54116611","CAS_id": "344903-89-5","SymMap_id": "SMIT11578","TCMID_id": "NA","TCMSP_id": "MOL010548","TCM_ID_id": "NA","PubChem_id": "5368493","DrugBank_id": "NA"}
