PubChem CID · CC0
butan-1-ol
Cooking relevance
1-butanol (PubChem CID 263) is a volatile alcohol that can appear as a minor fermentation byproduct in some food and beverage systems. Its presence is typically associated with yeast metabolism during fermentation processes. In culinary contexts, it contributes subtle solvent-like or fusel-alcohol notes rather than desirable flavor.
- aroma
- solvent-like · fusel alcohol · slight pungency
- culinary role
- minor fermentation volatile; generally undesirable in flavor profile
- mass spectra
- 3 verified
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
butan-1-ol + NAD(+) = butanal + NADH + H(+)
butan-1-ol + 2 Fe(III)-[cytochrome c] = butanal + 2 Fe(II)-[cytochrome c] + 2 H(+)
butan-1-ol + a quinone = butanal + a quinol
butane + NADH + O2 + H(+) = butan-1-ol + NAD(+) + H2O
butan-1-ol + acetyl-CoA = butyl acetate + CoA
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Source
Compound data linked to PubChem CID 263, 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 263
