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Ethyl-2-butenoate (YMDB01379)

Identification
YMDB IDYMDB01379
NameEthyl-2-butenoate
SpeciesSaccharomyces cerevisiae
StrainBrewer's yeast
DescriptionEthyl-2-butenoate is also known as ethyl-2-butenoic acid. Ethyl-2-butenoate is a very weakly acidic compound (based on its pKa). Ethyl-2-butenoate may be a unique S. cerevisiae (yeast) metabolite.
Structure
Thumb
MOLSDFPDBSMILESInChI
Synonyms
  • 2-Butenoic acid, ethyl ester
  • Crotonic acid, ethyl ester
  • Ethyl (2E)-2-butenoate
  • Ethyl 2-butenoate
  • ethyl but-2-enoate
  • Ethyl crotonate
  • Ethylester kyseliny krotonove
  • Ethyl-2-butenoic acid
CAS number10544-63-5
WeightAverage: 113.1345
Monoisotopic: 113.060254532
InChI KeyKFSQJVOLYQRELE-HWKANZROSA-M
InChIInChI=1S/C6H10O2/c1-3-5(4-2)6(7)8/h3H,4H2,1-2H3,(H,7,8)/p-1/b5-3+
IUPAC Name2-ethylbut-2-enoate
Traditional IUPAC Name2-ethylbut-2-enoate
Chemical FormulaC6H9O2
SMILESCCC(=CC)C([O-])=O
Chemical Taxonomy
Physical Properties
StateSolid
Charge-1
Melting pointNot Available
Experimental Properties
PropertyValueReference
Water SolubilityNot AvailablePhysProp
LogPNot AvailablePhysProp
Predicted Properties
PropertyValueSource
Water Solubility31.7 g/LALOGPS
logP1.62ALOGPS
logP1.76ChemAxon
logS-0.62ALOGPS
pKa (Strongest Acidic)5.06ChemAxon
Physiological Charge-1ChemAxon
Hydrogen Acceptor Count2ChemAxon
Hydrogen Donor Count0ChemAxon
Polar Surface Area40.13 ŲChemAxon
Rotatable Bond Count2ChemAxon
Refractivity42.76 m³·mol⁻¹ChemAxon
Polarizability11.82 ųChemAxon
Number of Rings0ChemAxon
Bioavailability1ChemAxon
Rule of FiveYesChemAxon
Ghose FilterYesChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleYesChemAxon
Biological Properties
Cellular Locations
  • extracellular
Organoleptic PropertiesNot Available
SMPDB PathwaysNot Available
KEGG PathwaysNot Available
SMPDB ReactionsNot Available
KEGG ReactionsNot Available
Concentrations
Intracellular ConcentrationsNot Available
Extracellular ConcentrationsNot Available
Spectra
Spectra
Spectrum TypeDescriptionSplash KeyView
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Positivesplash10-03di-0900000000-182d810fc230a5984aecJSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Positivesplash10-03k9-4900000000-b48d8d813bbcffbb48feJSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Positivesplash10-0ff0-9200000000-1f76d6706c348d7cebd9JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Negativesplash10-03xr-6900000000-6765f261b51ee0e0d53aJSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Negativesplash10-014i-9300000000-8b7317e77f825a7d3566JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Negativesplash10-014i-9000000000-f0805bc053338f2c094fJSpectraViewer
References
References:
  • Tsakiris, A., Koutinas, A. A., Psarianos, C., Kourkoutas, Y., Bekatorou, A. (2010). "A new process for wine production by penetration of yeast in uncrushed frozen grapes." Appl Biochem Biotechnol 162:1109-1121.20151225
Synthesis Reference:Not Available
External Links:
ResourceLink
CHEBI IDNot Available
HMDB IDNot Available
Pubchem Compound ID22445536
Kegg IDNot Available
ChemSpider ID23621256
FOODB IDNot Available
Wikipedia IDNot Available
BioCyc IDNot Available