Exact Mass: 150.023

Exact Mass Matches: 150.023

Found 166 metabolites which its exact mass value is equals to given mass value 150.023, within given mass tolerance error 0.01 dalton. Try search metabolite list with more accurate mass tolerance error 0.001 dalton.

D-Tartaric acid

L-(+)-Tartaric acid

C4H6O6 (150.0164)

DL-Tartaric acid is a non-racemic mixture of L- and D-tartaric acids with antioxidant activities[1][2].

Phenylglyoxylic acid

Phenylglyoxylic acid, potassium salt

C8H6O3 (150.0317)

Phenylglyoxylic acid is one of the major urinary metabolites of toluene, o-, m- and p-xylenes, styrene and ethylbenzene. (PMID 3782394). For the biological monitoring of workers exposure to solvent used in industry, its concentration is measured in human urine samples. (PMID 2739101). Phenylglyoxylic acid is one of the major urinary metabolites of toluene, o-, m- and p-xylenes, styrene and ethylbenzene. (PMID 3782394) D000890 - Anti-Infective Agents > D000892 - Anti-Infective Agents, Urinary > D008333 - Mandelic Acids KEIO_ID B041 Phenylglyoxylic acid (Benzoylformic acid) is a metabolite of ethylbenzene and styrene (EB/S) and can be used as a biomarker of exposure to EB/S in human[1]. Phenylglyoxylic acid (Benzoylformic acid) is a metabolite of ethylbenzene and styrene (EB/S) and can be used as a biomarker of exposure to EB/S in human[1].

Phthalaldehydic acid

2-Carboxybenzaldehyde

C8H6O3 (150.0317)

KEIO_ID C038 2-Carboxybenzaldehyde is the major metabolite found in phenanthrene metabolism. Phenanthrene can be degrade by Pseudomonas sp. Lphe-2 strain[1].

3,4-Methylenedioxybenzaldehyde

3,4-Dihydroxybenzaldehyde methylene ketal

C8H6O3 (150.0317)

3,4-Methylenedioxybenzaldehyde is found in highbush blueberry. 3,4-Methylenedioxybenzaldehyde is a flavouring agent used in cherry and vanilla flavour Flavouring agent used in cherry and vanilla flavours. 3,4-Methylenedioxybenzaldehyde is found in pepper (spice), highbush blueberry, and vanilla.

Tartaric acid

(2R,3R)-2,3-dihydroxybutanedioic acid

C4H6O6 (150.0164)

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

(R*,r*)-(+-)-2,3-dihydroxybutanedioic acid, monoammonium monosodium salt

C4H6O6 (150.0164)

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].

4-Hydroxyphthalide

4-hydroxy-1,3-dihydro-2-benzofuran-1-one

C8H6O3 (150.0317)

4-Hydroxyphthalide is found in cereals and cereal products. 4-Hydroxyphthalide is a constituent of oats (Avena sativa) Constituent of oats (Avena sativa). 4-Hydroxyphthalide is found in oat and cereals and cereal products.

(E)-8-Hydroxy-2-octene-4,6-diynoic acid

(2Z)-8-hydroxyoct-2-en-4,6-diynoic acid

C8H6O3 (150.0317)

(E)-8-Hydroxy-2-octene-4,6-diynoic acid is found in mushrooms. (E)-8-Hydroxy-2-octene-4,6-diynoic acid is a metabolite of Camarophyllus virgineus (snowy wax cap

2-(2-Thienyl)furan

2-(thiophen-2-yl)furan

C8H6OS (150.0139)

2-(2-Thienyl)furan is a component of yeast extract volatiles and cooked meat flavour model system

2-Methyl-2-(methyldithio)propanal

2-Methyl-2-(methyldithio)propionaldehyde

C5H10OS2 (150.0173)

Meat-like flavouring for seasonings etc.

1,4-Benzodioxin-2(3H)-one

2,3-dihydro-1,4-benzodioxin-2-one

C8H6O3 (150.0317)

Patented as food aroma and flavour enhancer. Patented as food aroma and flavour enhancer

3-carboxy-2,3-dihydroxypropanoate

(R*,r*)-(+-)-2,3-dihydroxybutanedioic acid, monoammonium monosodium salt

C4H6O6 (150.0164)

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].

2-Aminobenzothiazole

2,3-dihydro-1,3-benzothiazol-2-imine