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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 23:07:37 UTC
Update Date2023-02-21 17:26:10 UTC
HMDB IDHMDB0037871
Secondary Accession Numbers
  • HMDB37871
Metabolite Identification
Common Name4,5-Dimethyl-2-(1-methylethyl)oxazole
Description4,5-Dimethyl-2-(1-methylethyl)oxazole belongs to the class of organic compounds known as 2,4,5-trisubstituted oxazoles. 2,4,5-trisubstituted oxazoles are compounds containing an oxazole ring substituted at positions 2, 4 and 5 only. Oxazole is a five-membered aromatic heterocycle with one oxygen, one nitrogen, and three carbon atoms. Isomers include 1,2-oxazole and 1,3-oxazole. 4,5-Dimethyl-2-(1-methylethyl)oxazole has been detected, but not quantified in, several different foods, such as coffee and coffee products, potatos (Solanum tuberosum), nuts, arabica coffees (Coffea arabica), and cocoa and cocoa products. This could make 4,5-dimethyl-2-(1-methylethyl)oxazole a potential biomarker for the consumption of these foods. Based on a literature review very few articles have been published on 4,5-Dimethyl-2-(1-methylethyl)oxazole.
Structure
Data?1677000370
Synonyms
ValueSource
2-iso-Propyl-4,5-dimethyloxazoleHMDB
2-Isopropyl-4,5-dimethyl-1,3-oxazoleHMDB
2-Isopropyl-4,5-dimethyloxazoleHMDB
4,5-Dimethyl-2-(1-methylethyl)-oxazoleHMDB
4,5-Dimethyl-2-(1-methylethyl)oxazole, 9ciHMDB
4,5-Dimethyl-2-isopropyloxazoleHMDB
Chemical FormulaC8H13NO
Average Molecular Weight139.1949
Monoisotopic Molecular Weight139.099714043
IUPAC Name4,5-dimethyl-2-(propan-2-yl)-1,3-oxazole
Traditional Name2-isopropyl-4,5-dimethyl-1,3-oxazole
CAS Registry Number19519-45-0
SMILES
CC(C)C1=NC(C)=C(C)O1
InChI Identifier
InChI=1S/C8H13NO/c1-5(2)8-9-6(3)7(4)10-8/h5H,1-4H3
InChI KeyOHMVVHYBMWXHSY-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as 2,4,5-trisubstituted oxazoles. 2,4,5-Trisubstituted oxazoles are compounds containing an oxazole ring substituted at positions 2, 4 and 5 only. Oxazole is a five-membered aromatic heterocycle with one oxygen, one nitrogen, and three carbon atoms. Isomers include 1,2-oxazole and 1,3-oxazole.
KingdomOrganic compounds
Super ClassOrganoheterocyclic compounds
ClassAzoles
Sub ClassOxazoles
Direct Parent2,4,5-trisubstituted oxazoles
Alternative Parents
Substituents
  • 2,4,5-trisubstituted 1,3-oxazole
  • Heteroaromatic compound
  • Oxacycle
  • Azacycle
  • Organic nitrogen compound
  • Organic oxygen compound
  • Organopnictogen compound
  • Hydrocarbon derivative
  • Organooxygen compound
  • Organonitrogen compound
  • Aromatic heteromonocyclic compound
Molecular FrameworkAromatic heteromonocyclic compounds
External DescriptorsNot Available
Ontology
Physiological effectNot Available
Disposition
ProcessNot Available
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point174.00 to 176.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility367.1 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP2.069 (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 IDFDB017024
KNApSAcK IDNot Available
Chemspider ID27551
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound29644
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1586981
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.. .