Molecular structure
adipic acid
Cooking relevance
Adipic acid (hexanedioic acid, PubChem CID 196) is a food additive used primarily as a leavening agent and pH regulator in baking powders and instant pudding mixes. Its sharp, sour taste contributes to the tang in powdered drink mixes and gelatin desserts. In culinary applications, it provides controlled acidity without the flavor profile of citric or tartaric acids.
- aroma
- Odorless to faintly sour; no significant aroma contribution
- culinary role
- Leavening agent, pH buffer, and souring agent in dry mixes and desserts
- mass spectra
- 196 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 196 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Bioactivity signal
Structure-activity model estimate · not measured
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
Foods containing this compound
Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
