PubChem CID · CC0
dinitrogen
Cooking relevance
Molecular nitrogen (N₂, PubChem CID 947) is an inert gas comprising ~78% of air. It plays no direct role in flavor, aroma, or culinary chemistry. The listed foods are synthetic compounds with no established culinary use or presence in conventional cooking.
- aroma
- none—inert gas
- culinary role
- none—inert atmospheric gas
Odor profile
Multi-model odor estimate · confidence shown
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
N2 + 4 reduced [flavodoxin] + 16 ATP + 16 H2O = 4 oxidized [flavodoxin] + H2 + 2 NH4(+) + 16 ADP + 16 phosphate + 18 H(+)
N2 + 8 reduced [2Fe-2S]-[ferredoxin] + 16 ATP + 16 H2O = H2 + 8 oxidized [2Fe-2S]-[ferredoxin] + 2 NH4(+) + 16 ADP + 16 phosphate + 6 H(+)
hydrazine + 4 Fe(III)-[cytochrome c] = N2 + 4 Fe(II)-[cytochrome c] + 4 H(+)
hydroxylamine + 2 A + NH4(+) = N2 + 2 AH2 + H2O + H(+)
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Source
Compound data linked to PubChem CID 947, 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 947
