cuminaldehyde

PubChem CID 326Formula C10H12OMW 148.2055 food sources

Cooking relevance

4-propan-2-ylbenzaldehyde (cuminaldehyde, PubChem CID 326) is an aromatic aldehyde that contributes to warm, spicy-woody character in culinary applications. Its presence defines the sensory profile of certain seed spices and ground spice blends used in global cuisines.

aroma: warm · spicy-woody · slightly peppery
culinary role: aromatic aldehyde in spice volatiles
mass spectra: 3 experimental · MoNA / MassBank

Odor — measured

Measured odor descriptors · sourced from olfactory literature

warmmeasuredcuminmeasuredgreenmeasuredheavymeasuredlemonmeasuredlightmeasuredspicymeasuredsweetmeasuredwoodymeasuredalmondmeasuredherbal

Taste — measured

Measured taste class · sourced from taste-chemistry databases

sourmeasured

Bioactivity signal

Structure-activity model estimate · not measured

67%

predicted bioactivity probability

medium confidencelow structural similarity to training set

Receptor binding

Measured in literature · peer-reviewed · how this compound interacts with biological receptors

hOR2W1_D296Nolfactory (smell)agonistKd 27230 nMM2OR

hOR2W1olfactory (smell)agonistKd 30960 nMM2OR

hOR2W1_M81Volfactory (smell)agonistKd 59100 nMM2OR

hOR5K1olfactory (smell)inactiveM2OR

hOR2M3olfactory (smell)inactiveM2OR

hOR1A1olfactory (smell)

Foods containing this compound

Carrot, canned, solids and liquid

Carrot, boiled, drained

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Source

Compound data linked to PubChem CID 326, 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 326

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The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.