Exact Mass: 160.0399

KEIO_ID F025

2-Oxoadipic acid

2-Oxohexanedionic acid

2-Oxoadipic acid is produced from lysine in the cytosol of cells via the saccharopine and the pipecolic acid pathways. Catabolites of hydroxylysine and tryptophan enter these pathways as 2-aminoadipic- -semialdehyde and 2-oxoadipate, respectively. In the matrix of mitochondria, 2-oxoadipate is decarboxylated to glutaryl-CoA by the 2-oxoadipate dehydrogenase complex and then converted to acetyl-CoA. 2-Oxoadipic aciduria is an in-born error of metabolism of lysine, tryptophan, and hydroxylysine, in which abnormal quantities of 2-aminoadipic acid are found in body fluids along with 2-oxoadipic acid. Patients with 2-Oxoadipic acidemias are mentally retarded with hypotonia or seizures. 2-Oxoadipic aciduria can occur in patients with Kearns-Sayre Syndrome, a progressive disorder with onset prior to 20 years of age in which multiple organ systems are affected, including progressive external ophthalmoplegia, retinopathy, and the age of onset, and these are associated classically with abnormalities in cardiac conduction, cerebellar signs, and elevated cerebrospinal fluid protein (PMID: 10655159, 16183823, 11083877). Oxoadipic acid is found to be associated with alpha-aminoadipic aciduria, which is an inborn error of metabolism. Present in pea seedlings KEIO_ID K009 Oxoadipic acid is a key metabolite of the essential amino acids tryptophan and lysine.

Naphthalene-1,2-diol

1,2-Dihydroxynaphthalene monohydrate

This compound belongs to the family of Naphthols and Derivatives. These are hydroxylated naphthalenes.

1-formylindan-2-one

2,3-Naphthalenediol

2,3-Dihydroxynaphthalene

2-Formyl-1-indanone

3-Oxoadipic acid

3-Oxoadipic acid, disodium salt

3-Oxoadipic acid is a regularly occurring Adipic dicarboxylic acid human metabolite found occasionally in biofluids of healthy individuals. (PMIDs 8340451, 1769109, 2338430) Increased amounts of 3-Oxoadipic acid are excreted after ingestion of Sebacic acid, supporting the hypothesis that dicarboxylic acids are degraded by ordinary beta-oxidation. (PMID 3220884) [HMDB] 3-Oxoadipic acid is a regularly occurring Adipic dicarboxylic acid human metabolite found occasionally in biofluids of healthy individuals. (PMIDs 8340451, 1769109, 2338430) Increased amounts of 3-Oxoadipic acid are excreted after ingestion of Sebacic acid, supporting the hypothesis that dicarboxylic acids are degraded by ordinary beta-oxidation. (PMID 3220884).

3,5/4-Trihydroxycyclohexa-1,2-dione

(3R,4S,5R)-3,4,5-Trihydroxy-1,2-cyclohexanedione

DKDI

(4R,5S,6R)-2,4,5,6-tetrahydroxycyclohex-2-en-1-one

Tricholomic acid

alpha-Amino-3-oxo-5-isoxazolidineacetic acid, (r*,s*)-isomer

Tricholomic acid is found in mushrooms. Tricholomic acid is a constituent of the mushroom Tricholoma muscarium. Said to be useful as a flavouring substance Constituent of the mushroom Tricholoma muscarium. Said to be useful as a flavouring substance. Tricholomic acid is found in mushrooms.

1,4-Dihydroxynaphthalene

2-Formylglutarate

2-formylglutaric acid

3-Fluoro-cis,cis-muconate

ACMC-20lz15

2-Fluoro-cis,cis-muconate

4-Fluoromuconolactone

5-Fluoromuconolactone

NSC109547

4-Hydroxy-1-nitroso-L-proline

(Z)-2-methylureidoacrylate peracid

(2Z)-3-[(C-hydroxycarbonimidoyl)amino]-2-methylprop-2-eneperoxoic acid

(z)-2-methyl-ureidoacrylate peracid, also known as (Z)-2-methylureidoperacrylic acid, is a member of the class of compounds known as peroxycarboxylic acids. Peroxycarboxylic acids are organic acids with the general formula [H]OOC(R)=O (R = H, organyl group) (z)-2-methyl-ureidoacrylate peracid is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). (z)-2-methyl-ureidoacrylate peracid can be found in a number of food items such as pepper (spice), narrowleaf cattail, sweet rowanberry, and european plum, which makes (z)-2-methyl-ureidoacrylate peracid a potential biomarker for the consumption of these food products (z)-2-methyl-ureidoacrylate peracid may be a unique E.coli metabolite.

Lactyl- Brenztraubensaure

2,4-didehydro-3-deoxy-L-rhamnonic acid

3-Oxo-3-ureidoisobutyrate

6-Methylcoumarin

5-Methyl-2-hydroxyphenylpropenoic acid lactone

6-methylcoumarin appears as white crystals with a flavor of vanilla. Insoluble in water. (NTP, 1992) 6-methylcoumarin is a member of the class of coumarins that is coumarin in which the hydrogen at position 6 is replaced by a methyl group. It has a role as a fragrance and an allergen. 6-Methylcoumarin is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]") A member of the class of coumarins that is coumarin in which the hydrogen at position 6 is replaced by a methyl group.

2-Methyl-4-oxopentanedioic acid

2-Methyl-4-oxo-pentanedioic acid

2-Methyl-4-oxopentanedioic acid is found in fruits. 2-Methyl-4-oxopentanedioic acid is a constituent of Tamarindus indica (tamarind). Constituent of Tamarindus indica (tamarind). 2-Methyl-4-oxopentanedioic acid is found in fruits.

Viburtinal

4-Methylcyclopenta[c]pyran-7-carboxaldehyde, 9ci

Viburtinal is found in fruits. Viburtinal is produced from the hydrolysis of esters present in Viburnum opulus (cranberry bush Production from the hydrolysis of esters present in Viburnum opulus (cranberry bush). Viburtinal is found in fruits.

2-Naphthalenethiol

2-MERCAPTONAPHTHALENE, pure

C10H8S (160.0347)

2-Naphthalenethiol is a flavouring ingredien Flavouring ingredient

Thiacremonone

2,4-dihydroxy-2,5-dimethyl-2,3-dihydrothiophen-3-one

C6H8O3S (160.0194)

Thiacremonone is formed in the Maillard reaction of HHZ66-M and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone FWS46-CHHZ66-M and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone FWS46-C

7-Methyl-2-benzofurancarboxaldehyde

7-methyl-1-benzofuran-2-carbaldehyde

7-Methyl-2-benzofurancarboxaldehyde is a flavour enhancer for coffee. Flavour enhancer for coffee

Thymine glycol

5,6-Dihydroxy-5-methyldihydropyrimidine-2,4(1H,3H)-dione