PubChem CID · CC0
acetaldehyde
Cooking relevance
Acetaldehyde (PubChem CID 177) is a volatile aldehyde that forms during fermentation and oxidation of ethanol in alcoholic beverages and fermented foods. It contributes sharp, pungent aromatic notes and is a key intermediate in flavor development during aging of spirits, wines, and fermented products. Its concentration and balance with other volatiles influence the sensory profile of these foods.
- aroma
- sharp · pungent · slightly fruity · solvent-like
- culinary role
- fermentation byproduct in alcoholic beverages; flavor intermediate in aged spirits and wines
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
(24R,24(1)R)-fucosterol epoxide = desmosterol + acetaldehyde
fluoroacetaldehyde + L-threonine = 4-fluoro-L-threonine + acetaldehyde
2-deoxy-D-ribose 5-phosphate = D-glyceraldehyde 3-phosphate + acetaldehyde
D-threonine = acetaldehyde + glycine
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Coffea arabica is a species of Coffea originally indigenous to the mountains of the southwestern highlands of Ethiopia. It is also known as the "coffee shrub of Arabia", "mountain coffee" or "arabica coffee". Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Ethiopia for well over 1,000 years.
Vaccinium virgatum, commonly called rabbiteye blueberry, samllflower blueberry or southern black blueberry, is a species of blueberry native to the Southeastern United States, from North Carolina south to Florida and west to Texas. Rabbiteye blueberry is a deciduous shrub that can grow to 3-6 feet tall and with up to a 3-foot spread. The leaves are red-bronze in the spring and then turn into a dark-green color. The fruits are dark blue to black. The rabbiteye blueberries are edible and are used to make jams, sauces for breads, muffins, etc. Research has shown that the rabbiteye blueberry was a good source of polyphenols, anthocyanins and flavonoids, their antioxidant activity is beneficial to human health (PMID: 23268789; PMID: 29682153) [Wikipedia]
Source
Compound data linked to PubChem CID 177, 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 177
