cadaverine(2+)
Molecular structure
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Bioactivity signal
Structure-activity model estimate · not measured
Biochemical reactions
Metabolic reactions from curated biochemical databases · peer-reviewed
L-lysine + H(+) = cadaverine + CO2
cadaverine(in) + L-lysine(out) = cadaverine(out) + L-lysine(in)
cadaverine(in) + H(+)(in) = cadaverine(out) + H(+)(out)
cadaverine + S-adenosyl 3-(methylsulfanyl)propylamine = aminopropylcadaverine + S-methyl-5'-thioadenosine + H(+)
N-acetylcadaverine + H2O = cadaverine + acetate
Foods containing this compound
Red wine is a type of wine made from dark-colored (black) grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which produce a red-colored juice.Much of the red-wine production process therefore involves extraction of color and flavor components from the grape skin.
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.
