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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 17:43:53 UTC
Update Date2023-02-21 17:20:45 UTC
HMDB IDHMDB0031529
Secondary Accession Numbers
  • HMDB31529
Metabolite Identification
Common Name3-Methyl-2-butene-1-thiol
Description3-Methyl-2-butene-1-thiol belongs to the class of organic compounds known as alkylthiols. These are organic compounds containing the thiol functional group linked to an alkyl chain. 3-Methyl-2-butene-1-thiol is an amine, leek, and onion tasting compound. 3-Methyl-2-butene-1-thiol has been detected, but not quantified in, several different foods, such as alcoholic beverages, arabica coffees (Coffea arabica), coffee and coffee products, and robusta coffees (Coffea canephora). This could make 3-methyl-2-butene-1-thiol a potential biomarker for the consumption of these foods. Based on a literature review a significant number of articles have been published on 3-Methyl-2-butene-1-thiol.
Structure
Data?1677000045
Synonyms
ValueSource
3-Methyl-2-buten-1-thiolHMDB
3-Methyl-2-butenethiolHMDB
3-Methyl-but-2-ene-1-thiolHMDB
4-mercapto-2-Methyl-2-buteneHMDB
Dimethylallyl mercaptanHMDB
FEMA 3896HMDB
Prenyl mercaptanHMDB
PrenylthiolHMDB
3-Methyl-2-butene-1-thiolMeSH
Chemical FormulaC5H10S
Average Molecular Weight102.198
Monoisotopic Molecular Weight102.05032101
IUPAC Name3-methylbut-2-ene-1-thiol
Traditional Name3-methylbut-2-ene-1-thiol
CAS Registry Number5287-45-6
SMILES
CC(C)=CCS
InChI Identifier
InChI=1S/C5H10S/c1-5(2)3-4-6/h3,6H,4H2,1-2H3
InChI KeyGYDPOKGOQFTYGW-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as alkylthiols. These are organic compounds containing the thiol functional group linked to an alkyl chain.
KingdomOrganic compounds
Super ClassOrganosulfur compounds
ClassThiols
Sub ClassAlkylthiols
Direct ParentAlkylthiols
Alternative Parents
Substituents
  • Alkylthiol
  • Hydrocarbon derivative
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External DescriptorsNot Available
Ontology
Physiological effect
Disposition
Process
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point128.00 to 135.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility718.8 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP2.528 (est)The Good Scents Company Information System
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Cytoplasm
  • Extracellular
  • 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 IDFDB008136
KNApSAcK IDNot Available
Chemspider ID129292
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound146586
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1056341
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.. .