PubChem CID · CC0
acetaldehyde
Cooking relevance
Acetaldehyde (PubChem CID 177) is a volatile aldehyde that forms during fermentation and oxidation of ethanol in alcoholic beverages and fermented foods. It contributes sharp, pungent aromatic notes and is a key intermediate in flavor development during aging of spirits, wines, and fermented products. Its concentration and balance with other volatiles influence the sensory profile of these foods.
- aroma
- sharp · pungent · slightly fruity · solvent-like
- culinary role
- fermentation byproduct in alcoholic beverages; flavor intermediate in aged spirits and wines
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
(24R,24(1)R)-fucosterol epoxide = desmosterol + acetaldehyde
fluoroacetaldehyde + L-threonine = 4-fluoro-L-threonine + acetaldehyde
2-deoxy-D-ribose 5-phosphate = D-glyceraldehyde 3-phosphate + acetaldehyde
D-threonine = acetaldehyde + glycine
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Source
Compound data linked to PubChem CID 177, 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 177
