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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 19:48:43 UTC
Update Date2023-02-21 17:24:26 UTC
HMDB IDHMDB0034880
Secondary Accession Numbers
  • HMDB34880
Metabolite Identification
Common Name3-Methyl-2,4-nonanedione
Description3-Methyl-2,4-nonanedione 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. 3-Methyl-2,4-nonanedione is a burnt, caramel, and fruity tasting compound. 3-Methyl-2,4-nonanedione has been detected, but not quantified in, several different foods, such as green tea, teas (Camellia sinensis), fats and oils, red tea, and black tea. This could make 3-methyl-2,4-nonanedione a potential biomarker for the consumption of these foods. Based on a literature review very few articles have been published on 3-Methyl-2,4-nonanedione.
Structure
Thumb
Synonyms
ValueSource
3-Methyl-2,4-nonandioneHMDB
3-Methylnonane-2,4-dioneHMDB
3-Octylpentane-2,4-dioneHMDB
3-Methyl-2,4-nonanedioneMeSH
Chemical FormulaC10H18O2
Average Molecular Weight170.2487
Monoisotopic Molecular Weight170.13067982
IUPAC Name3-methylnonane-2,4-dione
Traditional Name3-methylnonane-2,4-dione
CAS Registry Number113486-29-6
SMILES
CCCCCC(=O)C(C)C(C)=O
InChI Identifier
InChI=1S/C10H18O2/c1-4-5-6-7-10(12)8(2)9(3)11/h8H,4-7H2,1-3H3
InChI KeyBGVBGAIWXAXBLP-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
  • Ketone
  • Organic oxide
  • Hydrocarbon derivative
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External DescriptorsNot Available
Ontology
Physiological effect
Disposition
ProcessNot Available
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point235.00 to 236.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility511.4 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP2.661 (est)The Good Scents Company Information System
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 IDFDB013455
KNApSAcK IDNot Available
Chemspider ID461444
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound529481
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1552451
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.. .