PubChem CID · CC0
/ COMPOUND
pyruvic acid
PubChem CID 1060Formula C3H4O3MW 88.0618 food sources
Cooking relevance
Pyruvic acid (PubChem CID 1060) is a key organic acid that forms during fermentation and cooking processes. It contributes to the tangy, slightly sharp flavor notes in fermented foods and appears as a byproduct in Maillard reactions at high temperatures. Its presence influences the sensory profile of cooked dishes, particularly in caramelization and browning reactions where it can develop complex flavor compounds.
- aroma
- sharp · slightly vinegary · fermentation-derived acidity
- culinary role
- fermentation byproduct · browning reaction intermediate · acid contributor
- mass spectra
- 20 verified
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Hyperglycemia()
Mitochondrial Diseases()
Muscular Diseases()
Necrosis()
hyperglycemia
mitochondrial diseases
muscular diseases
necrosis
Foods containing this compound
Source
Compound data linked to PubChem CID 1060, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 1060
