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A phenylacetaldehyde oxime in which the oxime moiety has Z configuration." []

2-Phenylacetamide is an intermediate in phenylalanine metabolism and styrene degradation(KEGG ID C02505). It is the third to last step in the synthesis of phenylacetylglutamine and is converted from phenylalanine via the enzyme phenylalanine 2-monooxygenase [EC:1.13.12.9]. It is then converted to phenylacetate via the enzyme amidase [EC:3.5.1.4].

N-Acetylarylamine is an odourless solid chemical of leaf or flake-like appearance. It is also known as acetanilide, N-phenylacetamide, acetanil, or acetanilid, and was formerly known by the trade name Antifebrin. N-Acetylarylamine has analgesic and fever-reducing properties; it is in the same class of drugs as acetaminophen (paracetamol). Under the name acetanilid it formerly figured in the formula of a number of patent medicines and over the counter drugs. In 1948, Julius Axelrod and Bernard Brodie discovered that acetanilide is much more toxic in these applications than other drugs, causing methemoglobinemia and ultimately doing damage to the liver and kidneys. As such, acetanilide has largely been replaced by less toxic drugs, in particular acetaminophen, which is a metabolite of acetanilide and whose use Axelrod and Brodie suggested in the same study.

N-benzylformamide, also known as N-(phenylmethyl)formamide, belongs to benzene and substituted derivatives class of compounds. Those are aromatic compounds containing one monocyclic ring system consisting of benzene. N-benzylformamide is slightly soluble (in water) and an extremely weak acidic compound (based on its pKa). N-benzylformamide can be synthesized from formamide. N-benzylformamide can also be synthesized into benzylaminocarbonyl group. N-benzylformamide can be found in a number of food items such as enokitake, wax apple, mexican oregano, and adzuki bean, which makes N-benzylformamide a potential biomarker for the consumption of these food products.

2-Aminoacetophenone is found in cereals and cereal products. 2-Aminoacetophenone is a component of tortilla aroma and of other corn flour product

2'-Aminoacetophenone, also known as O-acetylaniline or 1-acetyl-2-aminobenzene, belongs to the class of organic compounds known as alkyl-phenylketones. These are aromatic compounds containing a ketone substituted by one alkyl group, and a phenyl group. 2'-Aminoacetophenone exists as a solid, slightly soluble (in water), and an extremely weak acidic (essentially neutral) compound (based on its pKa). Within the cell, 2'-aminoacetophenone is primarily located in the cytoplasm. 2'-Aminoacetophenone is a sweet, foxy, and grape tasting compound that can be found in fruits and milk and milk products. This makes 2'-aminoacetophenone a potential biomarker for the consumption of these food products.

2-Acetyl-4-methylpyridine is found in fruits. 2-Acetyl-4-methylpyridine is a component of fig leaf absolute (Ficus carica).

2-Acetyl-6-methylpyridine is found in alcoholic beverages. 2-Acetyl-6-methylpyridine is a minor component of rum. Flavour modifying agent for coffee.

Proline-derived Maillard product.

Proline-derived Maillard product.

2-Acetyl-5-methylpyridine is found in coffee and coffee products. 2-Acetyl-5-methylpyridine is a component of roasting coffee aroma.

4-Acetyl-2-methylpyridine is found in coffee and coffee products. 4-Acetyl-2-methylpyridine is a component of roasting coffee aroma.

4-Acetyl-3-methylpyridine is found in coffee and coffee products. 4-Acetyl-3-methylpyridine is a component of roasting coffee aroma.

m-Toluamide has been reported in Cymbopogon citratus with data available.