PubChem CID · CC0
phenylacetaldehyde
Cooking relevance
2-phenylacetaldehyde (PubChem CID 998) is a volatile aldehyde that contributes floral and slightly sweet aromatic notes in food applications. Its presence is detected in fermented and processed foods where it forms during microbial metabolism or thermal reactions. The compound adds complexity to savory and sweet profiles, though it typically appears as a minor component rather than a dominant flavor driver in culinary contexts.
- aroma
- floral · hyacinth-like · faintly sweet · slightly peppery
- culinary role
- minor volatile in fermented foods; contributes to overall aromatic complexity
- mass spectra
- 1 verified
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
3-phenylpyruvate + H(+) = 2-phenylacetaldehyde + CO2
2-phenylacetaldehyde + NAD(+) + H2O = 2-phenylacetate + NADH + 2 H(+)
styrene oxide = 2-phenylacetaldehyde
2-phenylethylamine + O2 + H2O = 2-phenylacetaldehyde + H2O2 + NH4(+)
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Source
Compound data linked to PubChem CID 998, 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 998
