| Substance | Relationship Strength | Studies | Trials | Classes | Roles |
|---|
acetone
methyl ketone : A ketone of formula RC(=O)CH3 (R =/= H). | 7.25 | 1 | 0 | ketone body;
methyl ketone;
propanones;
volatile organic compound | EC 3.5.1.4 (amidase) inhibitor;
human metabolite;
polar aprotic solvent |
aminoacetone
aminoacetone: RN given refers to parent cpd. aminoacetone : A propanone consisting of acetone having an amino group at the 1-position. | 7.25 | 1 | 0 | methyl ketone;
propanones | Escherichia coli metabolite;
mouse metabolite |
trimethylamine
[no description available] | 2.05 | 1 | 0 | methylamines;
tertiary amine | Escherichia coli metabolite;
human xenobiotic metabolite |
pyrroles
1H-pyrrole : A tautomer of pyrrole that has the double bonds at positions 2 and 4.. pyrrole : A five-membered monocyclic heteroarene comprising one NH and four CH units which forms the parent compound of the pyrrole group of compounds. Its five-membered ring structure has three tautomers. A 'closed class'.. azole : Any monocyclic heteroarene consisting of a five-membered ring containing nitrogen. Azoles can also contain one or more other non-carbon atoms, such as nitrogen, sulfur or oxygen. | 2.05 | 1 | 0 | pyrrole;
secondary amine | |
pyrazines
Pyrazines: A heterocyclic aromatic organic compound with the chemical formula C4H4N2.. pyrazine : A diazine that is benzene in which the carbon atoms at positions 1 and 4 have been replaced by nitrogen atoms. | 3.16 | 5 | 0 | diazine;
pyrazines | Daphnia magna metabolite |
hydrazine
diamine : Any polyamine that contains two amino groups. | 2.05 | 1 | 0 | azane;
hydrazines | EC 4.3.1.10 (serine-sulfate ammonia-lyase) inhibitor |
2,3-pentanedione
pentane-2,3-dione : An alpha-diketone that is pentane substituted at the 2- and 3-positions by oxo groups. | 7.25 | 1 | 0 | alpha-diketone;
methyl ketone | flavouring agent |
(pentafluorophenyl)hydrazine
[no description available] | 2.05 | 1 | 0 | | |
tetramethylpyrazine
tetramethylpyrazine: found in Ligusticum chuanxiong. tetramethylpyrazine : A member of the class of pyrazines that is pyrazine in which all four hydrogens have been replaced by methyl groups.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). | 2 | 1 | 0 | alkaloid;
pyrazines | antineoplastic agent;
apoptosis inhibitor;
bacterial metabolite;
neuroprotective agent;
platelet aggregation inhibitor;
vasodilator agent |
2,3-Dimethylpyrazine
2,3-dimethylpyrazine: an odorant that stimulates Grueneberg ganglion neurons; structure in first source | 2 | 1 | 0 | pyrazines | |
2-ethyl-3,6-dimethylpyrazine
2-ethyl-3,6-dimethylpyrazine: a component of leaf-cutting ant pheromones | 8.15 | 5 | 0 | | |
2,3,5-trimethylpyrazine
2,3,5-trimethylpyrazine: key aroma compound in beef extract. 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 | 1 | 0 | pyrazines | animal metabolite;
bacterial metabolite;
flavouring agent;
pheromone;
plant metabolite |
2,5-dimethylpyrazine
[no description available] | 2 | 1 | 0 | pyrazines | |
2-isobutyl-3-methoxypyrazine
[no description available] | 2 | 1 | 0 | | |
2-isopropyl-3-methoxypyrazine
2-isopropyl-3-methoxypyrazine: structure given in first source | 2 | 1 | 0 | | |
tenax
tenax: porous polymer based on 2,6-diphenyl-p-phenylene oxide; used for trapping volatile organic compounds | 2.05 | 1 | 0 | | |
2-acetyl-1-pyrroline
2-acetyl-1-pyrroline: volatile component of uncooked Khao Dawk Mali 105 brown rice were extracted using indirect steam distillation under reduced pressure and controlled temperature in order to prevent cooking. 2-acetyl-1-pyrroline : A pyrroline that is 1-pyrroline in which the hydrogen at position 2 is replaced by an acetyl group. It is an aroma and flavour compound present in jasmine rice and basmati rice. It is responsible for the 'popcorn' aroma in a large variety of cereal and food products. It is one of the key odourants of the crust of bread and considered to be responsible for the cracker-like odour properties. In bread, it is primarily generated during baking but amounts are influenced by ingredient composition and fermentation conditions. | 2.05 | 1 | 0 | acylimine;
methyl ketone;
pyrroline | flavouring agent;
Maillard reaction product;
metabolite |
2,5-dimethyl-3-methoxypyrazine
[no description available] | 2 | 1 | 0 | | |