| Record Information |
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| Version | 5.0 |
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| Status | Expected but not Quantified |
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| Creation Date | 2012-09-12 01:41:35 UTC |
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| Update Date | 2023-02-21 17:27:46 UTC |
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| HMDB ID | HMDB0040148 |
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| Secondary Accession Numbers | |
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| Metabolite Identification |
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| Common Name | Trimethyloxazole |
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| Description | Trimethyloxazole 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. Trimethyloxazole is a mustard, nut skin, and nutty tasting compound. trimethyloxazole is found, on average, in the highest concentration in kohlrabis. Trimethyloxazole has also been detected, but not quantified, in nuts and potato. |
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| Structure | InChI=1S/C6H9NO/c1-4-5(2)8-6(3)7-4/h1-3H3 |
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| Synonyms | | Value | Source |
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| 2,4,5-Trimethyloxazole | HMDB | | Oxazole, 2,4,5-trimethyl | HMDB | | Trimethyl-oxazole | HMDB |
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| Chemical Formula | C6H9NO |
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| Average Molecular Weight | 111.1418 |
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| Monoisotopic Molecular Weight | 111.068413915 |
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| IUPAC Name | trimethyl-1,3-oxazole |
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| Traditional Name | trimethyl-1,3-oxazole |
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| CAS Registry Number | 20662-84-4 |
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| SMILES | CC1=NC(C)=C(C)O1 |
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| InChI Identifier | InChI=1S/C6H9NO/c1-4-5(2)8-6(3)7-4/h1-3H3 |
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| InChI Key | ZRLDBDZSLLGDOX-UHFFFAOYSA-N |
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| Chemical Taxonomy |
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| 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. |
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| Kingdom | Organic compounds |
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| Super Class | Organoheterocyclic compounds |
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| Class | Azoles |
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| Sub Class | Oxazoles |
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| Direct Parent | 2,4,5-trisubstituted oxazoles |
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| Alternative Parents | |
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| 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
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| Molecular Framework | Aromatic heteromonocyclic compounds |
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| External Descriptors | Not Available |
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| Ontology |
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| Physiological effect | |
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| Disposition | |
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| Process | Not Available |
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| Role | |
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| Physical Properties |
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| State | Not Available |
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| Experimental Molecular Properties | |
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| Experimental Chromatographic Properties | Not Available |
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| Predicted Molecular Properties | |
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| Predicted Chromatographic Properties | Predicted Collision Cross SectionsPredicted Retention Times Underivatized| Chromatographic Method | Retention Time | Reference |
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| Measured using a Waters Acquity ultraperformance liquid chromatography (UPLC) ethylene-bridged hybrid (BEH) C18 column (100 mm × 2.1 mm; 1.7 μmparticle diameter). Predicted by Afia on May 17, 2022. Predicted by Afia on May 17, 2022. | 2.68 minutes | 32390414 | | Predicted by Siyang on May 30, 2022 | 12.3808 minutes | 33406817 | | Predicted by Siyang using ReTip algorithm on June 8, 2022 | 2.3 minutes | 32390414 | | AjsUoB = Accucore 150 Amide HILIC with 10mM Ammonium Formate, 0.1% Formic Acid | 48.4 seconds | 40023050 | | Fem_Long = Waters ACQUITY UPLC HSS T3 C18 with Water:MeOH and 0.1% Formic Acid | 1065.1 seconds | 40023050 | | Fem_Lipids = Ascentis Express C18 with (60:40 water:ACN):(90:10 IPA:ACN) and 10mM NH4COOH + 0.1% Formic Acid | 463.1 seconds | 40023050 | | Life_Old = Waters ACQUITY UPLC BEH C18 with Water:(20:80 acetone:ACN) and 0.1% Formic Acid | 177.1 seconds | 40023050 | | Life_New = RP Waters ACQUITY UPLC HSS T3 C18 with Water:(30:70 MeOH:ACN) and 0.1% Formic Acid | 298.9 seconds | 40023050 | | RIKEN = Waters ACQUITY UPLC BEH C18 with Water:ACN and 0.1% Formic Acid | 82.5 seconds | 40023050 | | Eawag_XBridgeC18 = XBridge C18 3.5u 2.1x50 mm with Water:MeOH and 0.1% Formic Acid | 390.2 seconds | 40023050 | | BfG_NTS_RP1 =Agilent Zorbax Eclipse Plus C18 (2.1 mm x 150 mm, 3.5 um) with Water:ACN and 0.1% Formic Acid | 545.8 seconds | 40023050 | | HILIC_BDD_2 = Merck SeQuant ZIC-HILIC with ACN(0.1% formic acid):water(16 mM ammonium formate) | 174.6 seconds | 40023050 | | UniToyama_Atlantis = RP Waters Atlantis T3 (2.1 x 150 mm, 5 um) with ACN:Water and 0.1% Formic Acid | 952.6 seconds | 40023050 | | BDD_C18 = Hypersil Gold 1.9µm C18 with Water:ACN and 0.1% Formic Acid | 314.8 seconds | 40023050 | | UFZ_Phenomenex = Kinetex Core-Shell C18 2.6 um, 3.0 x 100 mm, Phenomenex with Water:MeOH and 0.1% Formic Acid | 1116.8 seconds | 40023050 | | SNU_RIKEN_POS = Waters ACQUITY UPLC BEH C18 with Water:ACN and 0.1% Formic Acid | 338.7 seconds | 40023050 | | RPMMFDA = Waters ACQUITY UPLC BEH C18 with Water:ACN and 0.1% Formic Acid | 316.7 seconds | 40023050 | | MTBLS87 = Merck SeQuant ZIC-pHILIC column with ACN:Water and :ammonium carbonate | 524.9 seconds | 40023050 | | KI_GIAR_zic_HILIC_pH2_7 = Merck SeQuant ZIC-HILIC with ACN:Water and 0.1% FA | 492.4 seconds | 40023050 | | Meister zic-pHILIC pH9.3 = Merck SeQuant ZIC-pHILIC column with ACN:Water 5mM NH4Ac pH9.3 and 5mM ammonium acetate in water | 118.9 seconds | 40023050 |
Predicted Kovats Retention IndicesUnderivatized |
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| General References | - Xi J, Huang TC, Ho CT: Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system. J Agric Food Chem. 1999 Jan;47(1):245-8. [PubMed:10563879 ]
- Marchand S, Almy J, de Revel G: The cysteine reaction with diacetyl under wine-like conditions: proposed mechanisms for mixed origins of 2-methylthiazole, 2-methyl-3-thiazoline, 2-methylthiazolidine, and 2,4,5-trimethyloxazole. J Food Sci. 2011 Aug;76(6):C861-8. doi: 10.1111/j.1750-3841.2011.02261.x. Epub 2011 Jul 15. [PubMed:21762161 ]
- Marchand S, de Revel G, Bertrand A: Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine. J Agric Food Chem. 2000 Oct;48(10):4890-5. [PubMed:11052750 ]
- Pripis-Nicolau L, de Revel G, Bertrand A, Maujean A: Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions. J Agric Food Chem. 2000 Sep;48(9):3761-6. [PubMed:10995267 ]
- Keim H, de Revel G, Marchand S, Bertrand A: Method for determining nitrogenous heterocycle compounds in wine. J Agric Food Chem. 2002 Oct 9;50(21):5803-7. [PubMed:12358442 ]
- (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .
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