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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 23:25:23 UTC
Update Date2022-03-07 02:55:38 UTC
HMDB IDHMDB0038140
Secondary Accession Numbers
  • HMDB38140
Metabolite Identification
Common NameSantene
DescriptionSantene belongs to the class of organic compounds known as branched unsaturated hydrocarbons. These are hydrocarbons that contains one or more unsaturated carbon atoms, and an aliphatic branch. Santene is found, on average, in the highest concentration within parsleys (Petroselinum crispum). Santene has also been detected, but not quantified in, cornmints (Mentha arvensis) and rosemaries (Rosmarinus officinalis). This could make santene a potential biomarker for the consumption of these foods. Based on a literature review very few articles have been published on Santene.
Structure
Data?1563863145
Synonyms
ValueSource
2,3-Dimethyl-2-norborneneHMDB
2,3-Dimethyl-bicyclo(2.2.1)hept-2-eneHMDB
2,3-Dimethyl-bicyclo[2.2.1]hept-2-eneHMDB
2,3-dimethylbicyclo(2.2.1)Hept-2-eneHMDB
SantenHMDB
Chemical FormulaC9H14
Average Molecular Weight122.2075
Monoisotopic Molecular Weight122.109550448
IUPAC Name2,3-dimethylbicyclo[2.2.1]hept-2-ene
Traditional Name2,3-dimethylbicyclo[2.2.1]hept-2-ene
CAS Registry Number529-16-8
SMILES
CC1=C(C)C2CCC1C2
InChI Identifier
InChI=1S/C9H14/c1-6-7(2)9-4-3-8(6)5-9/h8-9H,3-5H2,1-2H3
InChI KeyLSIXBBPOJBJQHN-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as branched unsaturated hydrocarbons. These are hydrocarbons that contains one or more unsaturated carbon atoms, and an aliphatic branch.
KingdomOrganic compounds
Super ClassHydrocarbons
ClassUnsaturated hydrocarbons
Sub ClassBranched unsaturated hydrocarbons
Direct ParentBranched unsaturated hydrocarbons
Alternative Parents
Substituents
  • Branched unsaturated hydrocarbon
  • Polycyclic hydrocarbon
  • Cyclic olefin
  • Unsaturated aliphatic hydrocarbon
  • Olefin
  • Aliphatic homopolycyclic compound
Molecular FrameworkAliphatic homopolycyclic 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 Point140.00 to 141.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility12.23 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP3.820 (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 IDFDB017368
KNApSAcK IDC00037789
Chemspider ID10269
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound10720
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1453141
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.. .