PubChem CID · CC0
glycine zwitterion
Cooking relevance
Glycine is a simple amino acid that contributes to the savory umami taste profile in foods. It appears naturally in protein-containing ingredients and is sometimes used as a food additive to enhance sweetness and umami balance in processed foods and seasonings.
- aroma
- minimal direct aroma; supports umami perception
- culinary role
- umami enhancer, sweetness modulator in formulated foods
- mass spectra
- 28 verified
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
N-benzoylglycine + H2O = benzoate + glycine
N-feruloylglycine + H2O = (E)-ferulate + glycine
an aromatic L-alpha-amino acid + glyoxylate = an aromatic oxo-acid + glycine
glycine + O2 + H2O = glyoxylate + H2O2 + NH4(+)
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
The common carp (Cyprinus carpio) is a widespread freshwater fish of eutrophic waters in lakes and large rivers in Europe and Asia. The wild populations are considered vulnerable to extinction, but the species has also been domesticated and introduced into environments worldwide, and is often considered an invasive species. It gives its name to the carp family: Cyprinidae. It is on the List of the world's 100 worst invasive species.
Coregonus artedi, commonly known as the cisco, is a North American species of freshwater whitefish in the family Salmonidae. The number of species and definition of species limits in North American ciscoes is a matter of debate. Accordingly, Coregonus artedi may refer either in a narrow sense to one of the several types of cisco found e.g. in the Great Lakes, or in a broad sense to the complex of all ciscoes in continental North American lakes, Coregonus artedi sensu lato.
Source
Compound data linked to PubChem CID 750, 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 750
