PubChem CID · CC0
acetone
Cooking relevance
Acetone (CID 180) is a volatile organic solvent that appears as a trace component in some fermented and processed foods. In culinary contexts, it is primarily encountered as a residual solvent in food extraction processes rather than as a deliberate flavoring agent. Its sharp, characteristic odor can occasionally be detected in aged spirits and fermented products.
- aroma
- sharp · solvent-like · pungent · slightly fruity at high dilution
- culinary role
- trace volatile in fermentation byproducts; extraction solvent in food processing
- mass spectra
- 4 verified
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
2-(hydroxyimino)propanoate + acetone = acetone oxime + pyruvate
2-hydroxy-2-methylpropanenitrile = acetone + hydrogen cyanide
acetone + hydrogencarbonate + 2 ATP + 3 H2O = acetoacetate + 2 AMP + 4 phosphate + 4 H(+)
(7S)-marmesin + reduced [NADPH--hemoprotein reductase] + O2 = psoralen + acetone + oxidized [NADPH--hemoprotein reductase] + 2 H2O + H(+)
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Source
Compound data linked to PubChem CID 180, 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 180
