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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 19:48:36 UTC
Update Date2022-03-07 02:54:15 UTC
HMDB IDHMDB0034878
Secondary Accession Numbers
  • HMDB34878
Metabolite Identification
Common Name3-Mercapto-2-methylpentanol
Description3-Mercapto-2-methylpentanol, also known as 2-methyl-3-sulphanylpentan-1-ol, 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-Mercapto-2-methylpentanol is an onion and sulfurous tasting compound. 3-Mercapto-2-methylpentanol has been detected, but not quantified in, several different foods, such as green onion, garden onion (var.), onion-family vegetables, welsh onions (Allium fistulosum), and red onion. This could make 3-mercapto-2-methylpentanol a potential biomarker for the consumption of these foods. Based on a literature review very few articles have been published on 3-Mercapto-2-methylpentanol.
Structure
Data?1563862629
Synonyms
ValueSource
3-Mercapto-2-methylpentan-1-olHMDB
2-Methyl-3-sulphanylpentan-1-olHMDB
Chemical FormulaC6H14OS
Average Molecular Weight134.24
Monoisotopic Molecular Weight134.07653576
IUPAC Name2-methyl-3-sulfanylpentan-1-ol
Traditional Name2-methyl-3-sulfanylpentan-1-ol
CAS Registry Number227456-27-1
SMILES
CCC(S)C(C)CO
InChI Identifier
InChI=1S/C6H14OS/c1-3-6(8)5(2)4-7/h5-8H,3-4H2,1-2H3
InChI KeyHABNNYNSJFKZFE-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
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Primary alcohol
  • Organooxygen compound
  • Alcohol
  • 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 Point50.00 °C. @ 0.50 mm HgThe Good Scents Company Information System
Water Solubility0The Good Scents Company Information System
LogP1.626 (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 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 IDFDB013453
KNApSAcK IDNot Available
Chemspider ID4936226
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound6430888
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1576741
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.. .