PubChem CID · CC0
taurine zwitterion
Cooking relevance
Taurine (2-aminoethanesulfonic acid, PubChem CID 1123) is a sulfur-containing amino acid naturally present in animal tissues and seafood. While not a flavor or aroma compound, it contributes to umami taste perception and is sometimes added to energy drinks and functional beverages.
- aroma
- none — not volatile
- culinary role
- umami enhancer in animal products; functional beverage additive
- mass spectra
- 45 verified
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
taurine + pyruvate = sulfoacetaldehyde + L-alanine
tauropine + NAD(+) + H2O = taurine + pyruvate + NADH + H(+)
taurine(out) + ATP + H2O = taurine(in) + ADP + phosphate + H(+)
taurine + 2-oxoglutarate + O2 = aminoacetaldehyde + sulfite + succinate + CO2 + H(+)
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Source
Compound data linked to PubChem CID 1123, 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 1123
