PubChem CID · CC0
3-methyl-2-oxobutanoic acid
Cooking relevance
3-methyl-2-oxobutanoic acid (α-ketoisovaleric acid, PubChem CID 49) is an organic acid that may arise as a minor fermentation or oxidation byproduct in food systems, but has no established primary culinary role or flavor contribution in common cooking applications.
- aroma
- not established in culinary contexts
- culinary role
- no primary culinary application
- mass spectra
- 10 verified
Foods containing this compound
An alcoholic beverage is a drink that typically contains 3% ? 40% ethanol (commonly called alcohol). Alcoholic beverages are divided into three classes: beers, wines, and spirits (distilled beverages). They are legally consumed in most countries around the world. More than 100 countries have laws regulating their production, sale, and consumption.
A dairy product is food produced from the milk of mammals. Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory. Apart from breastfed infants, the human consumption of dairy products is sourced primarily from the milk of cows, yet goats, sheep, yaks, horses, camels, and other mammals are other sources of dairy products consumed by humans. Dairy products are commonly found in European, Middle Eastern, and Indian cuisine, whereas aside from Mongolian cuisine they are little-known in traditional Asian cuisine.
Source
Compound data linked to PubChem CID 49, 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 49