Exact Mass: 176.0837252
Exact Mass Matches: 176.0837252
Found 262 metabolites which its exact mass value is equals to given mass value 176.0837252,
within given mass tolerance error 0.01 dalton. Try search metabolite list with more accurate mass tolerance error
0.001 dalton.
Ethyl cinnamate
Occurs in storaxand is also present in many fruits, e.g. cherry, American cranberry, pineapple, blackberry and passion fruit. Ethyl cinnamate is found in many foods, some of which are corn, tarragon, tamarind, and ceylon cinnamon. Ethyl cinnamate is an alkyl cinnamate and an ethyl ester. Ethyl cinnamate is a natural product found in Hedychium spicatum, Cinnamomum verum, and other organisms with data available. Ethyl cinnamate is found in ceylan cinnamon. Ethyl cinnamate occurs in storax. Also present in many fruits, e.g. cherry, American cranberry, pineapple, blackberry and passion fruit. Ethyl cinnamate is a fragrance ingredient used in many fragrance compounds. Ethyl cinnamate is a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues[1][2]. Ethyl cinnamate is a fragrance ingredient used in many fragrance compounds. Ethyl cinnamate is a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues[1][2].
Canavanine
L-Canavanine, a non-protein amino acid of certain leguminous plants, is related structurally to the protein amino acid, L-arginine. Canavanine is accumulated primarily in the seeds where it serves both as a defensive compound against herbivores and a vital source of nitrogen for the growing embryo. Organisms that consume it can mistakenly incorporate it into their own proteins, in the place of arginine thereby producing structurally aberrant proteins that may not function properly or not at all. Some specialized herbivores tolerate L-canavanine either because they metabolize it efficiently or avoid its incorporation into their own nascent proteins. Stored in large quantities in the seeds of leguminous plants in three subfamilies. Isol. originally from Jackbean (Canavalia ensiformis) KEIO_ID C094
Cinnamyl acetate
Constituent of Cassia and basil oilsand is also present in guava fruit and peel, starfruit, melon and strawberry jam. Flavouring ingredient. Cinnamyl acetate is found in many foods, some of which are chinese cinnamon, fruits, sweet bay, and ceylon cinnamon. Cinnamyl acetate is found in ceylan cinnamon. Cinnamyl acetate is a constituent of Cassia and basil oils. Also present in guava fruit and peel, starfruit, melon and strawberry jam. Cinnamyl acetate is a flavouring ingredient Cinnamyl acetate has a wide application in the flavor and fragrance industry[1]. Cinnamyl acetate is a new broad spectrum antibacterial agent[2]. Cinnamyl acetate has a wide application in the flavor and fragrance industry[1]. Cinnamyl acetate is a new broad spectrum antibacterial agent[2].
7-methyl-1,2-dihydronaphthalene-1,2-diol
A member of the class of naphthalenediols that is 1,2-dihydronaphthalene substituted by hydroxy, hydroxy and methyl groups at position 1, 2 and 7, respectively.
Alanylserine
C6H12N2O4 (176.07970319999998)
Alanylserine is a dipeptide composed of alanine and serine. It is an incomplete breakdown product of protein digestion or protein catabolism. Some dipeptides are known to have physiological or cell-signaling effects although most are simply short-lived intermediates on their way to specific amino acid degradation pathways following further proteolysis.
EDDA
C6H12N2O4 (176.07970319999998)
D064449 - Sequestering Agents > D002614 - Chelating Agents
Serylalanine
C6H12N2O4 (176.07970319999998)
Serylalanine is a dipeptide composed of serine and alanine. It is an incomplete breakdown product of protein digestion or protein catabolism. Some dipeptides are known to have physiological or cell-signaling effects although most are simply short-lived intermediates on their way to specific amino acid degradation pathways following further proteolysis.
Threonylglycine
C6H12N2O4 (176.07970319999998)
Threonylglycine is a dipeptide composed of threonine and glycine. It is an incomplete breakdown product of protein digestion or protein catabolism. Dipeptides are organic compounds containing a sequence of exactly two alpha-amino acids joined by a peptide bond. Some dipeptides are known to have physiological or cell-signalling effects although most are simply short-lived intermediates on their way to specific amino acid degradation pathways following further proteolysis.
Glycyl-Threonine
C6H12N2O4 (176.07970319999998)
Glycyl-Threonine is a dipeptide composed of glycine and threonine. It is an incomplete breakdown product of protein digestion or protein catabolism. Some dipeptides are known to have physiological or cell-signaling effects although most are simply short-lived intermediates on their way to specific amino acid degradation pathways following further proteolysis. This dipeptide has not yet been identified in human tissues or biofluids and so it is classified as an Expected metabolite.
Methionyl butyrate
Methionyl butyrate is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]") It is used as a food additive .
2-Propenyl phenylacetate
2-Propenyl phenylacetate is a flavouring ingredient. Flavouring ingredient
2-(Phenylethenyl)-1,3-dioxolane
Protected form of cinnamaldehyde which liberates cinnamaldehyde flavour on oral contact. 2-(Phenylethenyl)-1,3-dioxolane is used in products such as chewing gum. Protected form of cinnamaldehyde which liberates cinnamaldehyde flavour on oral contact. It is used in products such as chewing gum
3-(4-Methoxyphenyl)-2-methyl-2-propenal
3-(4-Methoxyphenyl)-2-methyl-2-propenal is a flavouring ingredient. Flavouring ingredient
Methylthiomethyl hexanoate
Methylthiomethyl hexanoate is a flavouring agent for baked goods, seasonings etc. Flavouring agent for baked goods, seasonings etc
(S)-3-Mercaptohexyl acetate
(S)-3-Mercaptohexyl acetate is found in fruits. (S)-3-Mercaptohexyl acetate is a constituent of volatile oil of yellow passion fruit (Passiflora edulis f. flavicarpa). It is used as a food additive
Ethylenediamine-N,N'-diacetic acid
C6H12N2O4 (176.07970319999998)
(2S)-2-Amino-3-[(2S)-2-aminopropanoyl]oxypropanoic acid
C6H12N2O4 (176.07970319999998)
N5-formyl-N5-hydroxy-L-ornithine
C6H12N2O4 (176.07970319999998)
N5-formyl-n5-hydroxy-l-ornithine is a member of the class of compounds known as L-alpha-amino acids. L-alpha-amino acids are alpha amino acids which have the L-configuration of the alpha-carbon atom. N5-formyl-n5-hydroxy-l-ornithine is soluble (in water) and a moderately acidic compound (based on its pKa). N5-formyl-n5-hydroxy-l-ornithine can be found in a number of food items such as chinese chives, european chestnut, okra, and mung bean, which makes n5-formyl-n5-hydroxy-l-ornithine a potential biomarker for the consumption of these food products.
5-(E)-but-2-enylidene-3-(E)-propenyl-5H-furan-2-one
5-(E)-buta-1,3-dienyl-3-(E)-propenyl-5H-furan-2-one
4-hydroxy-3-methyl-3,4-dihydro-2H-naphthalen-1-one|4-Hydroxy-3-methyl-3,4-dihydro-2H-naphthalin-1-on|Isoshinanolon
2-(Butyn-2-ylidene)-?藛3-dihydrofuran[5-spiro-2]tetrahydrofuran
2-(1-Methylethenyl)-6-hydroxy-2,3-dihydrobenzo[b]furan|2-(1-methylethenyl)-6-hydroxybenzo[b]furan
Undeca-5,6-dien-8,10-diin-1,3-diol|undeca-5,6-diene-8,10-diyne-1,3-diol
Undeca-5,6-dien-8,10-diin-1,4-diol|undeca-5,6-diene-8,10-diyne-1,4-diol
2,3-Dihydro-matricaria-methylester|8-Decene-4,6-diynoic acid,9CI-Me ester|8Z-2,3-dihydromatricaria ester|Dec-8c-en-4,6-diinsaeure-methylester|dec-8c-ene-4,6-diynoic acid methyl ester
Cinnamyl_acetate
Cinnamyl acetate is an acetate ester resulting from the formal condensation of cinnamyl alcohol with acetic acid. Found in cinnamon leaf oil. It has a role as a fragrance, a metabolite and an insecticide. It is functionally related to a cinnamyl alcohol. Cinnamyl acetate is a natural product found in Nicotiana bonariensis, Nicotiana langsdorffii, and other organisms with data available. See also: Chinese Cinnamon Leaf Oil (part of). Cinnamyl acetate has a wide application in the flavor and fragrance industry[1]. Cinnamyl acetate is a new broad spectrum antibacterial agent[2]. Cinnamyl acetate has a wide application in the flavor and fragrance industry[1]. Cinnamyl acetate is a new broad spectrum antibacterial agent[2].
Ala-ser
C6H12N2O4 (176.07970319999998)
A dipeptide composed of L-alanine and L-serine joined by a peptide linkage.
Gly-THR
C6H12N2O4 (176.07970319999998)
A dipeptide formed from glycine and L-threonine residues.
Ser-ala
C6H12N2O4 (176.07970319999998)
A dipeptide formed from L-serine and L-alanine residues.
THR-Gly
C6H12N2O4 (176.07970319999998)
A dipeptide formed from L-threonine and glycine residues.
(E)-4,4-(1,2-DIETHYL-1,2-ETHENEDIYL)BISPHENOLBIS(DIHYDROGENPHOSPHATE)TETRASODIUMSALT
(2-Methyl-1H-pyrrolo[2,3-b]pyridin-4-yl)boronic acid
N,N-Dimethoxy-N,N-dimethylethanediamide
C6H12N2O4 (176.07970319999998)
(Chloromethyl)boronic acid pinacol ester
C7H14BClO2 (176.07753240000002)
1,4-Methanonaphthalene-2,3-diol, 1,2,3,4-tetrahydro-
7-Hydroxy-6-Methyl-2,3-dihydro-1h-indene-4-carbaldehyde
1-Methyl-1H-pyrrolo[2,3-b]pyridin-3-yl-3-boronic acid
4-METHOXY-1A,2,3,7B-TETRAHYDRO-1-OXA-CYCLOPROPA[A]NAPHTHALENE
6-METHOXY-1A,2,3,7B-TETRAHYDRO-1-OXA-CYCLOPROPA[A]NAPHTHALENE
7a-(Difluoromethyl)tetrahydro-1H-pyrrolo[1,2-a]imidazol-5(6H)-one
2,2-DIMETHYL-2,3-DIHYDRO-1-BENZOFURAN-7-CARBALDEHYDE
Diethyl 1,2-hydrazinedicarboxylate
C6H12N2O4 (176.07970319999998)
3-(1H-tetrazol-5-yl)-1,4,5,6-tetrahydrocyclopenta[c]pyrazole
AI3-00667
Ethyl cinnamate is a fragrance ingredient used in many fragrance compounds. Ethyl cinnamate is a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues[1][2]. Ethyl cinnamate is a fragrance ingredient used in many fragrance compounds. Ethyl cinnamate is a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues[1][2].
AI3-01265
Cinnamyl acetate has a wide application in the flavor and fragrance industry[1]. Cinnamyl acetate is a new broad spectrum antibacterial agent[2]. Cinnamyl acetate has a wide application in the flavor and fragrance industry[1]. Cinnamyl acetate is a new broad spectrum antibacterial agent[2].
(2S)-2-Amino-3-[(2S)-2-aminopropanoyl]oxypropanoic acid
C6H12N2O4 (176.07970319999998)
[(1S,4R,5S,6S)-4,5,6-trihydroxy-3-(hydroxymethyl)cyclohex-2-en-1-yl]azanium
(1R,2S)-7-methyl-1,2-dihydronaphthalene-1,2-diol
A cis-1,2-dihydroxy-1,2-dihydro-7-methylnaphthalene that has 1R,2S-configuration.
alpha-Hydroxyisobutyric acid, trimethylsilyl ester
Ethyl_cinnamate
Ethyl cinnamate is an alkyl cinnamate and an ethyl ester. Ethyl cinnamate is a natural product found in Hedychium spicatum, Cinnamomum verum, and other organisms with data available. Ethyl cinnamate is a fragrance ingredient used in many fragrance compounds. Ethyl cinnamate is a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues[1][2]. Ethyl cinnamate is a fragrance ingredient used in many fragrance compounds. Ethyl cinnamate is a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues[1][2].
L-Canavanine
A non-proteinogenic L-alpha-amino acid that is L-homoserine substituted at oxygen with a guanidino (carbamimidamido) group. Although structurally related to L-arginine, it is non-proteinogenic.
Ethylenediamine-N,N-diacetic acid
C6H12N2O4 (176.07970319999998)
D064449 - Sequestering Agents > D002614 - Chelating Agents
3-Mercaptohexyl acetate
An acetate ester obtained by formal O-acetylation of 3-mercaptohexanol.
Cinnamyl acetate
An acetate ester resulting from the formal condensation of cinnamyl alcohol with acetic acid. Found in cinnamon leaf oil.
butyl 3-(methylsulfanyl)propanoate
A carboxylic ester obtained by the formal condensation of the carboxy group of 3-(methylthio)propionic acid with butan-1-ol.
(1S,2R)-7-methyl-1,2-dihydronaphthalene-1,2-diol
A cis-1,2-dihydroxy-1,2-dihydro-7-methylnaphthalene that has 1S,2R-configuration.
ethylenediaminediacetic acid
C6H12N2O4 (176.07970319999998)
An ethylenediamine derivative in which two of the four amine protons of ethylenediamine are replaced by carboxymethyl groups.