PubChem CID · CC0
4-hydroxybenzaldehyde
Cooking relevance
4-hydroxybenzaldehyde (PubChem CID 126) is an aromatic aldehyde with a phenolic structure that contributes subtle floral and slightly sweet notes to foods. Its presence is typically minor in complex flavor matrices, where it acts as a supporting volatile rather than a dominant character. The compound's hydroxyl group imparts mild polar character, influencing how it interacts with other flavor compounds and food matrices during cooking and storage.
- aroma
- floral · subtle sweetness · phenolic undertone
- culinary role
- minor aromatic volatile in complex flavor profiles
- mass spectra
- 30 verified
Bioactivity signal
Structure-activity model estimate · not measured
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
4-methylphenol + 4 oxidized [azurin] + H2O = 4 reduced [azurin] + 4-hydroxybenzaldehyde + 4 H(+)
(S)-4-hydroxymandelate + O2 + H(+) = 4-hydroxybenzaldehyde + H2O2 + CO2
(S)-4-hydroxymandelonitrile = 4-hydroxybenzaldehyde + hydrogen cyanide
4-hydroxybenzaldehyde + NAD(+) + H2O = 4-hydroxybenzoate + NADH + 2 H(+)
Foods containing this compound
Source
Compound data linked to PubChem CID 126, 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 126
