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Record Information
Version5.0
StatusDetected but not Quantified
Creation Date2012-09-11 17:44:33 UTC
Update Date2023-02-21 17:21:04 UTC
HMDB IDHMDB0031635
Secondary Accession Numbers
  • HMDB31635
Metabolite Identification
Common Name2-Propene-1-thiol
Description2-Propene-1-thiol belongs to the class of organic compounds known as allyl sulfur compounds. Allyl sulfur compounds are compounds containing an allylsulfur group, with the general structure H2C(=CH2)CS. 2-Propene-1-thiol is an alliaceous, garlic, and onion tasting compound. 2-Propene-1-thiol has been detected, but not quantified in, several different foods, such as onion-family vegetables, green onion, red onion, soft-necked garlics (Allium sativum L. var. sativum), and garden onion (var.). This could make 2-propene-1-thiol a potential biomarker for the consumption of these foods. Based on a literature review a small amount of articles have been published on 2-Propene-1-thiol.
Structure
Thumb
Synonyms
ValueSource
2-Propenyl mercaptanHMDB
2-Propenyl-1-thiolHMDB
3-MercaptopropeneHMDB
Allyl mercaptanHMDB
Allyl sulfhydrateHMDB
Allyl thioalcoholHMDB
AllylthiolHMDB
CH2=CHCH2SHHMDB
FEMA 2035HMDB
Chemical FormulaC3H6S
Average Molecular Weight74.145
Monoisotopic Molecular Weight74.019020882
IUPAC Nameprop-2-ene-1-thiol
Traditional Nameallyl mercaptan
CAS Registry Number870-23-5
SMILES
SCC=C
InChI Identifier
InChI=1S/C3H6S/c1-2-3-4/h2,4H,1,3H2
InChI KeyULIKDJVNUXNQHS-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as allyl sulfur compounds. Allyl sulfur compounds are compounds containing an allylsulfur group, with the general structure H2C(=CH2)CS.
KingdomOrganic compounds
Super ClassOrganosulfur compounds
ClassAllyl sulfur compounds
Sub ClassNot Available
Direct ParentAllyl sulfur compounds
Alternative Parents
Substituents
  • Allyl sulfur compound
  • Alkylthiol
  • 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 Point65.00 to 67.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility5510 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP1.507 (est)The Good Scents Company Information System
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Cytoplasm
  • Extracellular
Biospecimen Locations
  • Saliva
Tissue LocationsNot Available
Pathways
Normal Concentrations
BiospecimenStatusValueAgeSexConditionReferenceDetails
SalivaDetected but not QuantifiedNot QuantifiedAdult (>18 years old)Not SpecifiedNormal details
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FooDB IDFDB008283
KNApSAcK IDC00054007
Chemspider ID13836713
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound13367
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1002801
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.. .