PubChem CID · CC0
/ COMPOUND
azane
PubChem CID 222Formula H3NMW 17.03113 food sources
Cooking relevance
Ammonia (azane, PubChem CID 222) is a volatile alkaline compound that forms during high-heat cooking reactions, particularly in the Maillard reaction between amino acids and reducing sugars. It contributes a pungent, sharp aroma to browned foods and is a byproduct in caramelization and meat browning. Its presence signals the development of complex savory flavors in roasted, grilled, and baked dishes.
- aroma
- pungent · sharp · alkaline · acrid
- culinary role
- volatile byproduct in Maillard browning and caramelization reactions
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
asphyxia neonatorum
brain diseases
brain diseases, metabolic
brain edema
cardiovascular diseases
central nervous system diseases
chemical and drug induced liver injury
dermatitis, allergic contact
disorders of excessive somnolence
end stage liver disease
Foods containing this compound
Source
Compound data linked to PubChem CID 222, 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 222
