Exact Mass: 143.0405

Exact Mass Matches: 143.0405

Found 127 metabolites which its exact mass value is equals to given mass value 143.0405, within given mass tolerance error 0.01 dalton. Try search metabolite list with more accurate mass tolerance error 0.001 dalton.

5-(2-Hydroxyethyl)-4-methylthiazole

Thiamine breakdown product 4-methyl-5-thiazoleethanol- from

C6H9NOS (143.0405)

5-(2-hydroxyethyl)-4-methylthiazole, also known as 4-methyl-5-thiazolethanol or 4-methyl-5-(β-hydroxyethyl)thiazole, is a member of the class of compounds known as 4,5-disubstituted thiazoles. 4,5-disubstituted thiazoles are compounds containing a thiazole ring substituted at positions 4 and 5 only. 5-(2-hydroxyethyl)-4-methylthiazole is slightly soluble (in water) and an extremely weak acidic compound (based on its pKa). 5-(2-hydroxyethyl)-4-methylthiazole is a cooked beef juice, fatty, and sulfur tasting compound and can be found in a number of food items such as nuts, cereals and cereal products, alcoholic beverages, and mushrooms, which makes 5-(2-hydroxyethyl)-4-methylthiazole a potential biomarker for the consumption of these food products. 5-(2-hydroxyethyl)-4-methylthiazole can be found primarily in feces. 5-(2-hydroxyethyl)-4-methylthiazole exists in all living species, ranging from bacteria to humans. 5-(2-Hydroxyethyl)-4-methylthiazole, also known as 4-methyl-5-(2-hydroxyethyl)-thiazole or 4-methyl-5-thiazolethanol, belongs to the class of organic compounds known as 4,5-disubstituted thiazoles. 4,5-disubstituted thiazoles are compounds containing a thiazole ring substituted at positions 4 and 5 only. 5-(2-Hydroxyethyl)-4-methylthiazole exists in all living species, ranging from bacteria to humans. 5-(2-Hydroxyethyl)-4-methylthiazole is a sulfur tasting compound. 5-(2-Hydroxyethyl)-4-methylthiazole has been detected, but not quantified, in several different foods, such as kohlrabis, red bell peppers, citrus, avocado, and black-eyed pea. This could make 5-(2-hydroxyethyl)-4-methylthiazole a potential biomarker for the consumption of these foods. A 1,3-thiazole that is thiazole substituted by a methyl group at position 4 and a 2-hydroxyethyl group at position 5. Acquisition and generation of the data is financially supported in part by CREST/JST. KEIO_ID M013

Tet-glycine

2-amino-2-(2H-tetrazol-5-yl)acetic acid

C3H5N5O2 (143.0443)

(-)-5-(2-Propenyl)-2-oxazolidinethione

5-(prop-2-en-1-yl)-1,3-oxazolidine-2-thione

C6H9NOS (143.0405)

(-)-5-(2-Propenyl)-2-oxazolidinethione is found in brassicas. (-)-5-(2-Propenyl)-2-oxazolidinethione is isolated from rape (Brassica napus) leaves and stems. Isolated from rape (Brassica napus) leaves and stems. (-)-5-(2-Propenyl)-2-oxazolidinethione is found in brassicas.

Raphanusamide

(3Z)-3-(methoxymethylidene)pyrrolidine-2-thione

C6H9NOS (143.0405)

Raphanusamide is found in brassicas. Raphanusamide is isolated from Japanese radish Raphanus sativus. Isolated from Japanese radish Raphanus sativus. Raphanusamide is found in brassicas.

2-Propionyl-2-thiazoline

1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one

C6H9NOS (143.0405)

2-Propionyl-2-thiazoline is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")

5-Acetyl-2,3-dihydro-1,4-thiazine

1-(3,4-dihydro-2H-1,4-Thiazin-5-yl)ethanone, 9ci

C6H9NOS (143.0405)

5-Acetyl-2,3-dihydro-1,4-thiazine is formed by thermal treatment of cysteine and ribose mixtures Formed by thermal treatment of cysteine and ribose mixtures.