NCBI Taxonomy: 1716
Corynebacterium (ncbi_taxid: 1716)
found 95 associated metabolites at genus taxonomy rank level.
Ancestor: Corynebacteriaceae
Child Taxonomies: Corynebacterium durum, Corynebacterium bovis, Corynebacterium auris, Corynebacterium renale, Corynebacterium coyleae, Corynebacterium pilosum, Corynebacterium xerosis, Corynebacterium ulcerans, Corynebacterium otitidis, Corynebacterium accolens, Corynebacterium jeikeium, Corynebacterium callunae, Corynebacterium striatum, Corynebacterium stationis, Corynebacterium kutscheri, Corynebacterium nephridii, Corynebacterium variabile, Corynebacterium comes, environmental samples, Corynebacterium breve, Corynebacterium casei, Corynebacterium sputi, Corynebacterium lowii, Corynebacterium oculi, Corynebacterium maris, Corynebacterium canis, Corynebacterium flavescens, Corynebacterium genitalium, Corynebacterium macginleyi, Corynebacterium mycetoides, Corynebacterium thomssenii, Corynebacterium cystitidis, Corynebacterium glutamicum, Corynebacterium amycolatum, Corynebacterium propinquum, Corynebacterium hadale, Corynebacterium ihumii, Corynebacterium tapiri, Corynebacterium uberis, Corynebacterium phocae, Corynebacterium rouxii, Corynebacterium nuruki, Corynebacterium lactis, Corynebacterium mucifaciens, Corynebacterium afermentans, Corynebacterium fastidiosum, Corynebacterium melassecola, Corynebacterium diphtheriae, Corynebacterium segmentosum, Corynebacterium matruchotii, Corynebacterium urealyticum, Corynebacterium faecale, Corynebacterium kalidii, Corynebacterium ramonii, [Brevibacterium] flavum, Corynebacterium imitans, Corynebacterium marinum, Corynebacterium faecium, Corynebacterium caspium, Corynebacterium glaucum, Corynebacterium freneyi, Corynebacterium atrinae, Corynebacterium pelargi, Corynebacterium deserti, Corynebacterium choanae, Corynebacterium lemuris, Corynebacterium curieae, Corynebacterium hesseae, Corynebacterium felinum, Corynebacterium anserum, Corynebacterium aquilae, Corynebacterium minutissimum, Corynebacterium ammoniagenes, Corynebacterium vitaeruminis, Corynebacterium mustelae, Corynebacterium occultum, Corynebacterium defluvii, Corynebacterium riegelii, Corynebacterium dentalis, Corynebacterium confusum, Corynebacterium cervicis, Corynebacterium pacaense, Corynebacterium atypicum, Corynebacterium uterequi, Corynebacterium simulans, [Corynebacterium] ilicis, Corynebacterium trachiae, Corynebacterium falsenii, Corynebacterium hansenii, Corynebacterium evansiae, Corynebacterium ciconiae, Corynebacterium suicordis, Corynebacterium gerontici, Corynebacterium stercoris, Corynebacterium sphenisci, Corynebacterium capitovis, Corynebacterium phoceense, Corynebacterium pekinense, Corynebacterium belfantii, Corynebacterium nasicanis, Corynebacterium sanguinis, Corynebacterium singulare, Corynebacterium timonense, Corynebacterium hindlerae, Corynebacterium incognita, Corynebacterium resistens, Corynebacterium efficiens, Corynebacterium hylobatis, Corynebacterium meitnerae, Corynebacterium yonathiae, Corynebacterium fournieri, Corynebacterium argentoratense, Corynebacterium megadyptis, Corynebacterium uropygiale, Corynebacterium silvaticum, Corynebacterium meridianum, Corynebacterium jeddahense, Corynebacterium suedekumii, Corynebacterium doosanense, Corynebacterium guaraldiae, Corynebacterium mastitidis, Corynebacterium aquatimens, Corynebacterium appendicis, Corynebacterium qintianiae, Corynebacterium lipophilum, Corynebacterium pilbarense, Corynebacterium lehmanniae, Corynebacterium marquesiae, Corynebacterium auriscanis, Corynebacterium gallinarum, Corynebacterium endometrii, Corynebacterium poyangense, Corynebacterium lujinxingii, Corynebacterium intestinale, Corynebacterium crudilactis, Corynebacterium kalinowskii, Corynebacterium antarcticum, Corynebacterium pygosceleis, Corynebacterium marambiense, Corynebacterium ulceribovis, Corynebacterium aurimucosum, Corynebacterium urogenitale, Corynebacterium tuscaniense, Corynebacterium lizhenjunii, Corynebacterium massiliense, Corynebacterium lubricantis, Corynebacterium alimapuense, Corynebacterium gottingense, Corynebacterium provencense, Corynebacterium suranareeae, Corynebacterium senegalense, Corynebacterium pollutisoli, Corynebacterium glucuronolyticum, Corynebacterium acetoacidophilum, Corynebacterium pseudogenitalium, Corynebacterium freiburgense, Corynebacterium godavarianum, Corynebacterium wankanglinii, Corynebacterium halotolerans, Corynebacterium humireducens, unclassified Corynebacterium, Corynebacterium testudinoris, Corynebacterium spheniscorum, Corynebacterium guangdongense, Corynebacterium glyciniphilum, Corynebacterium alkanolyticum, Corynebacterium sundsvallense, Corynebacterium yudongzhengii, Corynebacterium pseudopelargi, Corynebacterium tuberculostearicum, Corynebacterium pseudotuberculosis, Corynebacterium heidelbergense, Corynebacterium liangguodongii, Corynebacterium terpenotabidum, Corynebacterium kroppenstedtii, Corynebacterium camporealensis, Corynebacterium zhongnanshanii, Corynebacterium cyclohexanicum, Corynebacterium macclintockiae, Corynebacterium neomassiliense, Corynebacterium epidermidicanis, Corynebacterium lipophiloflavum, Corynebacterium kefirresidentii, Corynebacterium pseudodiphtheriticum, Corynebacterium ureicelerivorans, Corynebacterium frankenforstense, Corynebacterium haemomassiliense, Corynebacterium thermoaminogenes, Corynebacterium urinipleomorphum, Corynebacterium bouchesdurhonense, Corynebacterium pyruviciproducens, Corynebacterium parakroppenstedtii, Candidatus Corynebacterium avicola, Corynebacterium cf. haemomassiliense, Corynebacterium pseudokroppenstedtii, Corynebacterium cf. aquaticum V4.BO.26, Candidatus Corynebacterium faecipullorum, Candidatus Corynebacterium intestinavium, Candidatus Corynebacterium gallistercoris, Candidatus Corynebacterium faecigallinarum
Inosine 5'-monophosphate (IMP)
Inosinic acid, also known as inosine monophosphate, IMP, 5-inosinate or 5-IMP, belongs to the class of organic compounds known as purine ribonucleoside monophosphates. These are nucleotides consisting of a purine base linked to a ribose to which one monophosphate group is attached. IMP is also classified as a nucleotide (a nucleoside monophosphate). Inosinic acid exists in all living species, ranging from bacteria to plants to humans. IMP is widely used as a flavor enhancer. In the food industry it is known as E number reference E630. Inosinic acid can be converted into various salts including disodium inosinate (E631), dipotassium inosinate (E632), and calcium inosinate (E633). These three inosinate compounds are used as flavor enhancers for the basic taste umami. These inosinate salts are mostly used in soups, sauces, and seasonings for the intensification and balance of the flavor of meat. Inosinic acid is typically obtained from chicken byproducts or other meat industry waste. Inosinic acid or IMP is important in metabolism. It is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides. It can also be formed by the deamination of adenosine monophosphate by AMP deaminase. GMP is formed by the inosinate oxidation to xanthylate (XMP). Within humans, inosinic acid participates in a number of enzymatic reactions. In particular, inosinic acid can be converted into phosphoribosyl formamidocarboxamide; which is catalyzed by the bifunctional purine biosynthesis protein. In addition, inosinic acid can be converted into xanthylic acid; which is catalyzed by the enzyme inosine-5-monophosphate dehydrogenase 1. Origin: Microbe; Formula(Parent): C10H13N4O8P; Bottle Name:Inosine-5-monophosphate; PRIME Parent Name:Inosine-5-monophosphate; PRIME in-house No.:0258, Purines A purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety. COVID info from clinicaltrial, clinicaltrials, clinical trial, clinical trials, COVID-19 Disease Map Acquisition and generation of the data is financially supported in part by CREST/JST. relative retention time with respect to 9-anthracene Carboxylic Acid is 0.056 relative retention time with respect to 9-anthracene Carboxylic Acid is 0.057 Corona-virus Coronavirus SARS-CoV-2 COVID-19 SARS-CoV COVID19 SARS2 SARS Inosinic acid is an endogenous metabolite.
Acetoin
Acetoin, also known as dimethylketol or 2,3-butanolone, belongs to the class of organic compounds known as acyloins. These are organic compounds containing an alpha hydroxy ketone. Acyloins are formally derived from reductive coupling of carboxylic acyl groups. Thus, acetoin is considered to be an oxygenated hydrocarbon lipid molecule. Acetoin is used as an external energy store by a number of fermentive bacteria. Acetoin, along with diacetyl, is one of the compounds giving butter its characteristic flavor. Acetoin is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. Acetoin is used as a food flavoring (in baked goods) and a fragrance. Acetoin is a sweet, buttery, and creamy tasting compound. Outside of the human body, Acetoin has been detected, but not quantified in several different foods, such as cocoa and cocoa products, evergreen blackberries, orange bell peppers, tortilla chips, and pomes. This could make acetoin a potential biomarker for the consumption of these foods. Constituent of beer, wine, fresh or cooked apple, fresh or cooked leak, corn, honey, cocoa, butter, cheeses, roasted coffee and other foodstuffs. Acetoin, with regard to humans, has been found to be associated with several diseases such as eosinophilic esophagitis and ulcerative colitis; acetoin has also been linked to the inborn metabolic disorder celiac disease. Acetoin is a colorless or pale yellow to green yellow liquid with a pleasant, buttery odor. It can be found in apples, butter, yogurt, asparagus, black currants, blackberry, wheat, broccoli, brussels sprouts, cantaloupe. Constituent of beer, wine, fresh or cooked apple, fresh or cooked leak, corn, honey, cocoa, butter, cheeses, roasted coffee and other foodstuffs. Flavouring ingredient. [DFC]
Corynebactin
A crown compound that is enterobactin in which the pro-R hydrogens at positions 2, 6 and 10 of the trilactone backbone are replaced by methyl groups, and in which a glycine spacer separates the trilactone backbone from each of the catecholamide arms. It is the endogenous siderophore of Bacillus subtilis, used for the acquisition of iron.
(R)-Acetoin
Constituent of butter and produced by many microorganisms [DFC] Acetoin is a colorless or pale yellow to green yellow liquid with a pleasant, buttery odor. Acetoin is used as an external energy store by a number of fermentive bacteria. Acetoin, along with diacetyl, is one of the compounds giving butter its characteristic flavor. Acetoin is used as a food flavoring (in baked goods) and a fragrance. It can be found in apples, butter, yogurt, asparagus, black currants, blackberry, wheat, broccoli, brussels sprouts, cantaloupe. [Wikipedia]. Constituent of butter and produced by many microorganisms [DFC]
Lycopersene
(2E,5R,8E,10E,12E,14E,16E,18E,20E,22E,24E,26E,28E)-2,8,12,16,21,25,29,33-octamethyl-5-prop-1-en-2-yltetratriaconta-2,8,10,12,14,16,18,20,22,24,26,28,32-tridecaen-1-ol
Tetramethylpyrazine
Tetramethylpyrazine, or 2,3,5,6-tetramethylpyrazine, or TMP and also known as FEMA 3237, is an alkylpyrazine and belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. Tetramethylpyrazine is a moderately basic compound with white crystals that are soluble in alcohol, fixed oils, propylene glycol and water. Its odor is described as nutty, musty and vanilla with dry, brown cocoa nuances and it taste is described as nutty, musty, cocoa, drying, peanut-like with raw coffee notes. Tetramethylpyrazine has been detected in roasted beef, cheddar cheese, dairy products, red and yellow bell peppers (c. annuum), potato, filberts, boiled egg, coconut endosperm, cocoa products, green tea, tea leaf, soybean products, soybean seed, macadamia nut, peanut, meat, guava fruit, shrimp, rum and whiskey. This could make tetramethylpyrazine a potential biomarker for the consumption of these foods. It has been used as a perfuming agent in soaps, detergents, toiletries, fabric softeners, bleach, alcoholic beverages, and fine fragrances. Its biosynthesis in Bacillus involves the amination of acetoin, the latter being derived from pyruvate (doi:10.1038/1951103a0). It exhibits potential nootropic (improved executive function PMID:23916742) and anti-inflammatory activities against induced cerebral ischemic in rats (PMID:23644042). Tetramethylpyrazine is a member of the class of pyrazines that is pyrazine in which all four hydrogens have been replaced by methyl groups. An alkaloid extracted from Chuanxiong (Ligusticum wallichii). It has a role as an antineoplastic agent, an apoptosis inhibitor, a neuroprotective agent, a vasodilator agent, a platelet aggregation inhibitor and a bacterial metabolite. It is a member of pyrazines and an alkaloid. 2,3,5,6-Tetramethylpyrazine is a natural product found in Coffea arabica, Curcuma aromatica, and other organisms with data available. Tetramethylpyrazine is isolated from galbanum oil. It is found in french fries, bread, cooked meats, tea, cocoa, coffee, beer, spirits, peanuts, filberts, dairy products, orange bell pepper and soy products. Used as a fragrance and flavouring ingredient. A member of the class of pyrazines that is pyrazine in which all four hydrogens have been replaced by methyl groups. An alkaloid extracted from Chuanxiong (Ligusticum wallichii). D002317 - Cardiovascular Agents > D014665 - Vasodilator Agents Ligustrazine (Chuanxiongzine), an alkylpyrazine isolated from Ligusticum chuanxiong Hort. (Chuan Xiong)[1], is present in french fries, bread, cooked meats, tea, cocoa, coffee, beer, spirits, peanuts, filberts, dairy products and soy products as fragrance and flavouring ingredienexhibits. Ligustrazine also has potential nootropic and anti-inflammatory activities in rats[2][3]. Ligustrazine (Chuanxiongzine), an alkylpyrazine isolated from Ligusticum chuanxiong Hort. (Chuan Xiong)[1], is present in french fries, bread, cooked meats, tea, cocoa, coffee, beer, spirits, peanuts, filberts, dairy products and soy products as fragrance and flavouring ingredienexhibits. Ligustrazine also has potential nootropic and anti-inflammatory activities in rats[2][3].
3-Hydroxy-2-pentanone
(±)-3-Hydroxy-2-pentanone is found in milk and milk products. (±)-3-Hydroxy-2-pentanone is a flavouring agent. (±)-3-Hydroxy-2-pentanone is present in yoghurt. 3-Hydroxy-2-pentanone is a secondary alpha-hydroxy ketone. 3-Hydroxy-2-pentanone is a natural product found in Allium cepa with data available. It is used as a food additive .
Methylpyrazine
Methylpyrazine is a member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by a methyl group. It is a flavouring agent found in coffee, peanuts and red peppers. It has a role as a flavouring agent, a plant metabolite and a Maillard reaction product. 2-Methylpyrazine is a natural product found in Coffea, Coffea arabica, and other organisms with data available. Methylpyrazine is found in alcoholic beverages. Methylpyrazine is a flavouring agent. Methylpyrazine is present in many foods, e.g. bakery products, dairy products, meats, baked or French fried potato, roasted barley, cocoa, coffee, tea, roasted filbert, roasted pecan, peanut, soy products, rum and whisky. Methylpyrazine is a flavouring agent. It is found in many foods, e.g. bakery products, dairy products, meats, baked or French fried potato, roasted barley, cocoa, coffee, tea, roasted filbert, roasted pecan, peanut, soy products, rum and whisky. 2-Methylpyrazine is a kind of?alkylpyrazine that can be identified in roasted red pepper seed oils[1]. 2-Methylpyrazine is a kind of?alkylpyrazine that can be identified in roasted red pepper seed oils[1].
2,5-Dimethylpyrazine
2,5-Dimethylpyrazine, also known as fema 3272 or pyrazine,2,5-dimethyl, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. 2,5-Dimethylpyrazine is a cocoa, grass, and medicinal tasting compound. 2,5-Dimethylpyrazine is found, on average, in the highest concentration within kohlrabis. 2,5-Dimethylpyrazine has also been detected, but not quantified, in several different foods, such as green vegetables, soy beans, asparagus, tortilla chips, and fenugreeks. This could make 2,5-dimethylpyrazine a potential biomarker for the consumption of these foods. It occurs naturally in baked potato, black or green tea, crispbread, French fries, malt, peated malt, raw asparagus, roasted barley, roasted filberts or pecans, squid, wheat bread, wild rice (Zizania aquatica), and wort. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. Some alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold and contribute to the taste and aroma of various foods including coffee and wines. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. 2,5-Dimethylpyrazine is used as flavouring additive and odorant in foods. It is found in asparagus, wheat bread, crispbread, swiss cheeses, black or green tea, soya, malt, raw shrimp and squid. 2,5-Dimethylpyrazine is an endogenous metabolite. 2,5-Dimethylpyrazine is an endogenous metabolite.
2,3-Butanediol
2,3-Butanediol is an isomer of butanediol. The 2R,3R stereoisomer of 2,3-butanediol is produced by a variety of microorganisms, in a process known as butanediol fermentation. 2,3-Butanediol fermentation is the anaerobic fermentation of glucose with 2,3-butanediol as one of the end products. The overall stoichiometry of the reaction is 2 pyruvate + NADH --> 2CO2 + 2,3-butanediol. Butanediol fermentation is typical for Enterobacter species or microbes found in the gut. 2,3-butanediol has been identified in the sera of alcoholics and it may be a specific marker of alcohol abuse (PMID:6139706). In humans, 2,3-butanediol is oxidized to acetyl-CoA via acetoin. 2,3-Butanediol is also found in cocoa butter. 2,3-Butanediol can also be found in Bacillus, Klebsiella and Serratia (PMID:21272631). 2,3-Butanediol is one of the constitutional isomers of butanediol. The 2R,3R stereoisomer of 2,3-butanediol is produced by a variety of microorganisms, in a process known as butanediol fermentation. It is found in cocoa butter and in the roots of Ruta graveolens. (2R,3R)-Butane-2,3-diol is an endogenous metabolite. (2R,3R)-Butane-2,3-diol is an endogenous metabolite. 2,3-Butanediol is a butanediol derived from the bioconversion of natural resources[1]. 2,3-Butanediol is a butanediol derived from the bioconversion of natural resources[1].
Trimethylpyrazine
Trimethylpyrazine, also known as fema 3244, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. Trimethylpyrazine is a cocoa, earthy, and hazelnut tasting compound. trimethylpyrazine is found, on average, in the highest concentration in kohlrabis. trimethylpyrazine has also been detected, but not quantified, in several different foods, such as green vegetables, pepper (c. annuum), orange bell peppers, potato, and red bell peppers. This could make trimethylpyrazine a potential biomarker for the consumption of these foods. Found in many foodstuffs e.g. asparagus, baked potato, wheat bread, Swiss cheese, coffee, black tea, roasted filbert and peanut, and soybean. Found in many foodstuffs e.g. asparagus, baked potato, wheat bread, Swiss cheese, coffee, black tea, roasted filbert and peanut, soybean etc. Flavouring ingredient 2,3,5-Trimethylpyrazine is an endogenous metabolite. 2,3,5-Trimethylpyrazine is an endogenous metabolite.
2,3-Dimethylpyrazine
2,3-Dimethylpyrazine, also known as fema 3271, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. Some alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold and contribute to the taste and aroma of various foods including coffee and wines. 2,3-Dimethylpyrazine is an almond, butter, and caramel tasting compound. 2,3-Dimethylpyrazine has been detected, but not quantified, in several different foods, such as asparagus, fruits, red bell peppers, orange bell peppers, and green bell peppers. This could make 2,3-dimethylpyrazine a potential biomarker for the consumption of these foods. It occurs naturally in asparagus, black or green tea, crispbread, malt, raw shrimp, soya, squid, Swiss cheeses, and wheat bread. It occurs naturally in baked potato, black or green tea, crispbread, French fries, malt, peated malt, raw asparagus, roasted barley, roasted filberts or pecans, squid, wheat bread, wild rice (Zizania aquatica), and wort. 2,3-Dimethylpyrazine 2,3-Dimethylpyrazine is a component of the aroma of roasted sesame seeds. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. Flavour additive and odorant in foods, Present in papaya, crispbread, Swiss cheeses, black or green tea, asparagus, kohlrabi, baked potato, French fries, bell pepper, roasted filberts or pecans, roasted barley and other foodstuffs. 2,3-Dimethylpyrazine is found in many foods, some of which are green bell pepper, red bell pepper, potato, and fruits.
2-Ethyl-3,(5 or 6)-dimethylpyrazine
3-Ethyl-2,5-dimethylpyrazine is found in coffee and coffee products. 3-Ethyl-2,5-dimethylpyrazine is isolated from coffee. 2-Ethyl-3,(5 or 6)-dimethylpyrazine is a constituent of numerous cooked foods. 3-Ethyl-2,5-dimethylpyrazine is organoleptic agent with nutty roasted odour. Isolated from coffee. Constituent of numerous cooked foods. Organoleptic agent with nutty roasted odour. 3-Ethyl-2,5-dimethylpyrazine is found in tea, soft-necked garlic, and coffee and coffee products.
3,5-Dimethyl-2-propylpyrazine
Volatile constituent of roasted coconut, cooked shrimp, roast beef and cocoa. 3,5-Dimethyl-2-propylpyrazine is found in many foods, some of which are nuts, crustaceans, animal foods, and cocoa and cocoa products. 3,5-Dimethyl-2-propylpyrazine is found in animal foods. 3,5-Dimethyl-2-propylpyrazine is a volatile constituent of roasted coconut, cooked shrimp, roast beef and cocoa.
Trimethylpropylpyrazine
Trimethylpropylpyrazine is found in cocoa and cocoa products. Trimethylpropylpyrazine is a maillard product. Trimethylpropylpyrazine is a constituent of cocoa volatiles. Maillard product. Constituent of cocoa volatiles. Trimethylpropylpyrazine is found in cocoa and cocoa products.
2,3-Heptanedione
2,3-Heptanedione, also known as heptane-23-dione or 2,3-dioxoheptane, belongs to the class of organic compounds known as alpha-diketones. These are organic compounds containing two ketone groups on two adjacent carbon atoms. Thus, 2,3-heptanedione is considered to be an oxygenated hydrocarbon lipid molecule. 2,3-Heptanedione is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. 2,3-Heptanedione is a butter, cheese, and oily tasting compound. 2,3-Heptanedione has been detected, but not quantified, in several different foods, such as alcoholic beverages, garden tomato, mushrooms, and pulses. This could make 2,3-heptanedione a potential biomarker for the consumption of these foods. Flavour ingredient. Found in tomato, beer, rum, soybean, mushroom and shoyn
Trimethyloxazole
Trimethyloxazole belongs to the class of organic compounds known as 2,4,5-trisubstituted oxazoles. 2,4,5-trisubstituted oxazoles are compounds containing an oxazole ring substituted at positions 2, 4 and 5 only. Oxazole is a five-membered aromatic heterocycle with one oxygen, one nitrogen, and three carbon atoms. Isomers include 1,2-oxazole and 1,3-oxazole. Trimethyloxazole is a mustard, nut skin, and nutty tasting compound. trimethyloxazole is found, on average, in the highest concentration in kohlrabis. Trimethyloxazole has also been detected, but not quantified, in nuts and potato. Constituent of roast peanuts, French fries and roast beef volatiles. Trimethyloxazole is found in many foods, some of which are potato, nuts, animal foods, and kohlrabi.
2,3-Hexanedione
Constituent of coffee, peach, roast chicken, beer, shoyu and clam. Flavour ingredient. 2,3-Hexanedione is found in many foods, some of which are animal foods, alcoholic beverages, coffee and coffee products, and pulses. 2,3-Hexanedione is found in alcoholic beverages. 2,3-Hexanedione is a constituent of coffee, peach, roast chicken, beer, shoyu and clam. 2,3-Hexanedione is a flavour ingredient
2-Ethyl-3,5-dimethylpyrazine
Isolated from coffee aromaand is) also present in raw asparagus, wheat bread, other breads, smoked fatty fish, roast chicken, roast beef, lamb and mutton liver, black tea, hydrolyzed soy protein and other foods. Organoleptic agent. Flavouring agent. 2-Ethyl-3,5-dimethylpyrazine is found in many foods, some of which are animal foods, coffee and coffee products, tea, and cereals and cereal products. 2-Ethyl-3,5-dimethylpyrazine is found in animal foods. 2-Ethyl-3,5-dimethylpyrazine is isolated from coffee aroma. Also present in raw asparagus, wheat bread, other breads, smoked fatty fish, roast chicken, roast beef, lamb and mutton liver, black tea, hydrolyzed soy protein and other foods. 2-Ethyl-3,5-dimethylpyrazine is organoleptic agent. 2-Ethyl-3,5-dimethylpyrazine is a flavouring agent.
Decaprenoxanthin diglucoside
Inosinic acid
COVID info from clinicaltrial, clinicaltrials, clinical trial, clinical trials, COVID-19 Disease Map Corona-virus Coronavirus SARS-CoV-2 COVID-19 SARS-CoV COVID19 SARS2 SARS Inosinic acid is an endogenous metabolite.
2,3-butanediol
2,3-Butanediol is a butanediol derived from the bioconversion of natural resources[1]. 2,3-Butanediol is a butanediol derived from the bioconversion of natural resources[1].
2,5-DIMETHYLPYRAZINE
2,5-Dimethylpyrazine is an endogenous metabolite. 2,5-Dimethylpyrazine is an endogenous metabolite.
Trimethylpyrazine
A member of the class of pyrazines that is pyrazine in which three hydrogens at positions 2, 3 and 5 have been replaced by methyl groups. 2,3,5-Trimethylpyrazine is an endogenous metabolite. 2,3,5-Trimethylpyrazine is an endogenous metabolite.
Methylpyrazine
A member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by a methyl group. It is a flavouring agent found in coffee, peanuts and red peppers. 2-Methylpyrazine is a kind of?alkylpyrazine that can be identified in roasted red pepper seed oils[1]. 2-Methylpyrazine is a kind of?alkylpyrazine that can be identified in roasted red pepper seed oils[1].
2,5-Dimethylpyrazine
2,5-Dimethylpyrazine is an endogenous metabolite. 2,5-Dimethylpyrazine is a natural product found in Streptomyces antioxidans, Zea mays. 2,5-Dimethylpyrazine is a metabolite found in or produced by Saccharomyces cerevisiae. 2,5-Dimethylpyrazine. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=123-32-0 (retrieved 2024-08-21) (CAS RN: 123-32-0). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0).
Ligustizine
D002317 - Cardiovascular Agents > D014665 - Vasodilator Agents Ligustrazine (Chuanxiongzine), an alkylpyrazine isolated from Ligusticum chuanxiong Hort. (Chuan Xiong)[1], is present in french fries, bread, cooked meats, tea, cocoa, coffee, beer, spirits, peanuts, filberts, dairy products and soy products as fragrance and flavouring ingredienexhibits. Ligustrazine also has potential nootropic and anti-inflammatory activities in rats[2][3]. Ligustrazine (Chuanxiongzine), an alkylpyrazine isolated from Ligusticum chuanxiong Hort. (Chuan Xiong)[1], is present in french fries, bread, cooked meats, tea, cocoa, coffee, beer, spirits, peanuts, filberts, dairy products and soy products as fragrance and flavouring ingredienexhibits. Ligustrazine also has potential nootropic and anti-inflammatory activities in rats[2][3].
Hexane-2,3-dione
An alpha-diketone that is hexane substituted by oxo groups at positions 2 and 3 respectively.
Bs factor
D002317 - Cardiovascular Agents > D014665 - Vasodilator Agents Ligustrazine (Chuanxiongzine), an alkylpyrazine isolated from Ligusticum chuanxiong Hort. (Chuan Xiong)[1], is present in french fries, bread, cooked meats, tea, cocoa, coffee, beer, spirits, peanuts, filberts, dairy products and soy products as fragrance and flavouring ingredienexhibits. Ligustrazine also has potential nootropic and anti-inflammatory activities in rats[2][3]. Ligustrazine (Chuanxiongzine), an alkylpyrazine isolated from Ligusticum chuanxiong Hort. (Chuan Xiong)[1], is present in french fries, bread, cooked meats, tea, cocoa, coffee, beer, spirits, peanuts, filberts, dairy products and soy products as fragrance and flavouring ingredienexhibits. Ligustrazine also has potential nootropic and anti-inflammatory activities in rats[2][3].
