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Record Information
Version5.0
StatusDetected but not Quantified
Creation Date2012-09-11 21:59:57 UTC
Update Date2022-03-07 02:55:04 UTC
HMDB IDHMDB0036823
Secondary Accession Numbers
  • HMDB36823
Metabolite Identification
Common NameTheaspirane
DescriptionTheaspirane, also known as fema 3774, belongs to the class of organic compounds known as tetrahydrofurans. These are heterocyclic compounds containing a saturated, aliphatic, five-membered ring where a carbon is replaced by an oxygen. Theaspirane is a green, herbal, and leaf tasting compound. Theaspirane has been detected, but not quantified in, several different foods, such as black tea, fruits, alcoholic beverages, green tea, and herbal tea. This could make theaspirane a potential biomarker for the consumption of these foods. Based on a literature review a significant number of articles have been published on Theaspirane.
Structure
Data?1563862933
Synonyms
Chemical FormulaC13H22O
Average Molecular Weight194.3132
Monoisotopic Molecular Weight194.167065326
IUPAC Name2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene
Traditional Name2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene
CAS Registry Number36431-72-8
SMILES
CC1CCC2(O1)C(C)=CCCC2(C)C
InChI Identifier
InChI=1S/C13H22O/c1-10-6-5-8-12(3,4)13(10)9-7-11(2)14-13/h6,11H,5,7-9H2,1-4H3
InChI KeyGYUZHTWCNKINPY-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as tetrahydrofurans. These are heterocyclic compounds containing a saturated, aliphatic, five-membered ring where a carbon is replaced by an oxygen.
KingdomOrganic compounds
Super ClassOrganoheterocyclic compounds
ClassTetrahydrofurans
Sub ClassNot Available
Direct ParentTetrahydrofurans
Alternative Parents
Substituents
  • Tetrahydrofuran
  • Oxacycle
  • Ether
  • Dialkyl ether
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Organooxygen compound
  • Aliphatic heteropolycyclic compound
Molecular FrameworkAliphatic heteropolycyclic compounds
External DescriptorsNot Available
Ontology
Physiological effect
Disposition
Process
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point68.00 to 72.00 °C. @ 3.00 mm HgThe Good Scents Company Information System
Water Solubility3.8 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP4.057 (est)The Good Scents Company Information System
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Extracellular
  • Membrane
Biospecimen Locations
  • Urine
Tissue LocationsNot Available
Pathways
Normal Concentrations
BiospecimenStatusValueAgeSexConditionReferenceDetails
UrineDetected but not QuantifiedNot QuantifiedAdult (>18 years old)Both
Normal
details
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FooDB IDFDB015771
KNApSAcK IDNot Available
Chemspider ID55810
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound61953
PDB IDNot Available
ChEBI ID89598
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1027841
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.. .