PubChem CID · CC0
ethanol
Cooking relevance
Ethanol (C₂H₅OH, PubChem CID 702) is the primary volatile alcohol in fermented and distilled beverages. In cooking applications, ethanol serves as a solvent for flavor extraction and evaporates during heating, concentrating remaining compounds. Its presence in wine, whisky, and liqueurs contributes to both aroma development and the final taste profile of cooked dishes.
- aroma
- sharp · pungent · warming · solvent-like
- culinary role
- primary volatile in fermented/distilled beverages; evaporates during cooking to concentrate flavors
- mass spectra
- 1 verified
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
a long-chain fatty acyl ethyl ester + H2O = a long-chain fatty acid + ethanol + H(+)
urethane + H2O + H(+) = ethanol + NH4(+) + CO2
ethanol + NAD(+) = acetaldehyde + NADH + H(+)
ethanol + a ubiquinone = a ubiquinol + acetaldehyde
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Angelica is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as Iceland and Lapland. They grow to 1–3 m tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers. Some species can be found in purple moor and rush pastures.
Source
Compound data linked to PubChem CID 702, 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 702
