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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 22:38:09 UTC
Update Date2023-02-21 17:25:50 UTC
HMDB IDHMDB0037390
Secondary Accession Numbers
  • HMDB37390
Metabolite Identification
Common NameTsibulin 1
DescriptionTsibulin 1 belongs to the class of organic compounds known as beta-diketones. These are organic compounds containing two keto groups separated by a single carbon atom. Tsibulin 1 has been detected, but not quantified in, several different foods, such as garden onions (Allium cepa), onion-family vegetables, green onion, garden onion (var.), and red onion. This could make tsibulin 1 a potential biomarker for the consumption of these foods. Based on a literature review very few articles have been published on Tsibulin 1.
Structure
Data?1677000350
Synonyms
ValueSource
4-Octylcyclopentane-1,3-dioneHMDB
Chemical FormulaC13H22O2
Average Molecular Weight210.3126
Monoisotopic Molecular Weight210.161979948
IUPAC Name4-octylcyclopentane-1,3-dione
Traditional Name4-octylcyclopentane-1,3-dione
CAS Registry Number126624-26-8
SMILES
CCCCCCCCC1CC(=O)CC1=O
InChI Identifier
InChI=1S/C13H22O2/c1-2-3-4-5-6-7-8-11-9-12(14)10-13(11)15/h11H,2-10H2,1H3
InChI KeySKPOJVSKGJMOJV-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as beta-diketones. These are organic compounds containing two keto groups separated by a single carbon atom.
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassCarbonyl compounds
Direct ParentBeta-diketones
Alternative Parents
Substituents
  • 1,3-diketone
  • Cyclic ketone
  • Ketone
  • Organic oxide
  • Hydrocarbon derivative
  • Aliphatic homomonocyclic compound
Molecular FrameworkAliphatic homomonocyclic compounds
External DescriptorsNot Available
Ontology
Physiological effectNot Available
Disposition
ProcessNot Available
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling PointNot AvailableNot Available
Water SolubilityNot AvailableNot Available
LogPNot AvailableNot Available
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Membrane
Biospecimen LocationsNot Available
Tissue LocationsNot Available
Pathways
Normal Concentrations
Not Available
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FooDB IDFDB016432
KNApSAcK IDC00057001
Chemspider ID157020
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound180441
PDB IDNot Available
ChEBI ID174070
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDNot Available
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .