5-ammoniolevulinate

Molecular ID 137Formula C5H9NO3MW 131.1314 food sources

Mass spectrum

A real measured fragmentation pattern · 1 of 178 experimental spectra

◆ measured · massbankpositive70 peaks

Sensory signature

How this molecule tastes and smells · gold is measured, dashed is a model estimate

measuredpredicted

odorlesspredicted

Biochemical reactions

Metabolic reactions from curated biochemical databases · peer-reviewed

EC 2.6.1.43reactantview reaction →

5-aminolevulinate + pyruvate = 4,5-dioxopentanoate + L-alanine

EC 2.3.1.37productview reaction →

succinyl-CoA + glycine + H(+) = 5-aminolevulinate + CO2 + CoA

EC 5.4.3.8productview reaction →

(S)-4-amino-5-oxopentanoate = 5-aminolevulinate

EC 4.2.1.24reactantview reaction →

2 5-aminolevulinate = porphobilinogen + 2 H2O + H(+)

productview reaction →

Foods containing this compound

spinach (whole or pieces)

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spinach leaf (raw)

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sweet green pepper (raw)

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Verified Data

Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.

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The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.

5-ammoniolevulinate

Mass spectrum

Sensory signature

Biochemical reactions

Foods containing this compound

Verified Data

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