Exact Mass: 150.0173
Exact Mass Matches: 150.0173
Found 25 metabolites which its exact mass value is equals to given mass value 150.0173,
within given mass tolerance error 0.001 dalton. Try search metabolite list with more accurate mass tolerance error
0.0002 dalton.
D-Tartaric acid
DL-Tartaric acid is a non-racemic mixture of L- and D-tartaric acids with antioxidant activities[1][2].
Tartaric acid
Tartaric acid is a white crystalline organic acid. It occurs naturally in many plants, particularly grapes and tamarinds, and is one of the main acids found in wine. It is added to other foods to give a sour taste, and is used as an antioxidant. Salts of tartaric acid are known as tartrates. It is a dihydroxy derivative of dicarboxylic acid. Tartaric acid is a muscle toxin, which works by inhibiting the production of malic acid, and in high doses causes paralysis and death. The minimum recorded fatal dose for a human is about 12 grams. In spite of that, it is included in many foods, especially sour-tasting sweets. As a food additive, tartaric acid is used as an antioxidant with E number E334, tartrates are other additives serving as antioxidants or emulsifiers. Naturally-occurring tartaric acid is chiral, meaning that it has molecules that are non-superimposable on their mirror-images. It is a useful raw material in organic chemistry for the synthesis of other chiral molecules. The naturally occurring form of the acid is L-(+)-tartaric acid or dextrotartaric acid. The mirror-image (enantiomeric) form, levotartaric acid or D-(-)-tartaric acid, and the achiral form, mesotartaric acid, can be made artificially. Tartarate is believed to play a role in inhibiting kidney stone formation. Most tartarate that is consumed by humans is metabolized by bacteria in the gastrointestinal tract -- primarily in the large instestine. Only about 15-20\\\\\\% of consumed tartaric acid is secreted in the urine unchanged. Tartaric acid is a biomarker for the consumption of wine and grapes (PMID:24507823). Tartaric acid is also a fungal metabolite, elevated levels in the urine (especially in children) may be due to the presence of yeast (in the gut or bladder). It can be produced by Agrobacterium, Nocardia, Rhizobium, Saccharomyces as well (PMID:7628083) (https://link.springer.com/article/10.1023/A:1005592104426). High levels of tartaric acid have been found in autistic children. In adults, tartaric acid may be due to the consumption of wine (https://www.greatplainslaboratory.com/articles-1/2015/11/13/candida-and-overgrowth-the-problem-bacteria-by-products) (PMID:15738524; PMID:24507823; PMID:7628083). Present in many fruits, wines and coffee. Acidulant for beverages, foods and pharmaceuticals,used to enhance natural and synthetic fruit flavours, especies in grape- and lime-flavoured drinks and candies. Firming agent, humectant. It is used in leavening systems including baking powders. Stabiliising agent for ground spices and cheeses to prevent discoloration. Chelating agent in fatty foods. Synergist with antioxidants, pH control agent in milk, jams and jellies, moisture-control agent. *Metatartaric* acid (a mixture of polyesters obtained by the controlled dehydration of (+)-tartaric acid, together with unchanged (+)-tartaric acid) is permitted in wine in UK (+)-Tartaric acid. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=87-69-4 (retrieved 2024-07-01) (CAS RN: 87-69-4). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0). DL-Tartaric acid is a non-racemic mixture of L- and D-tartaric acids with antioxidant activities[1][2]. L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1]. L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1].
D-Tartaric acid
D-Tartaric acid is found in loquat. D-Tartaric acid is found combined as Chicoric acid and it is an unnatural tartaric acid isomer. (Wikipedia Acquisition and generation of the data is financially supported in part by CREST/JST. Found combined as Chicoric acid DL-Tartaric acid is a non-racemic mixture of L- and D-tartaric acids with antioxidant activities[1][2].
2-Methyl-2-(methyldithio)propanal
Meat-like flavouring for seasonings etc.
3-carboxy-2,3-dihydroxypropanoate
3-carboxy-2,3-dihydroxypropanoate is classified as a sugar acid or a Sugar acid derivative. Sugar acids are compounds containing a saccharide unit which bears a carboxylic acid group. 3-carboxy-2,3-dihydroxypropanoate is considered to be soluble (in water) and acidic L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1]. L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1].
L(+)-Tartaric acid
L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1]. L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1].
D-Tartaric acid
The D-enantiomer of tartaric acid. DL-Tartaric acid is a non-racemic mixture of L- and D-tartaric acids with antioxidant activities[1][2].
Tartaric acid
Tartaric acid is a white crystalline diprotic organic acid. It occurs naturally in many plants, particularly grapes, bananas, and tamarinds, and is one of the main acids found in wine. It is added to other foods to give a sour taste, and is used as an antioxidant. Salts of tartaric acid are known as tartrates. It is a dihydroxyl derivative of succinic acid. DL-Tartaric acid is a non-racemic mixture of L- and D-tartaric acids with antioxidant activities[1][2]. L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1]. L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1].
Tartrate
L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1]. L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1].
D-Threaric acid
DL-Tartaric acid is a non-racemic mixture of L- and D-tartaric acids with antioxidant activities[1][2].
L-Tartaric acid
C26170 - Protective Agent > C275 - Antioxidant DL-Tartaric acid is a non-racemic mixture of L- and D-tartaric acids with antioxidant activities[1][2]. L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1]. L-Tartaric acid (L-(+)-Tartaric acid) is an endogenous metabolite. L-Tartaric acid is the primary nonfermentable soluble acid in grapes and the principal acid in wine. L-Tartaric acid can be used as a flavorant and antioxidant for a range of foods and beverages[1].
mesotartaric acid
DL-Tartaric acid is a non-racemic mixture of L- and D-tartaric acids with antioxidant activities[1][2].
DL-Tartaric acid
DL-Tartaric acid is a non-racemic mixture of L- and D-tartaric acids with antioxidant activities[1][2].
2,3-Dihydroxybutanedioic acid
A tetraric acid that is butanedioic acid substituted by hydroxy groups at positions 2 and 3.
