cuminaldehyde

PubChem CID 326Formula C10H12OMW 148.2041 food sources

Cooking relevance

4-propan-2-ylbenzaldehyde (cuminaldehyde, PubChem CID 326) is an aromatic aldehyde that contributes to warm, spicy-woody character in culinary applications. Its presence defines the sensory profile of certain seed spices and ground spice blends used in global cuisines.

aroma: warm · spicy-woody · slightly peppery
culinary role: aromatic aldehyde in spice volatiles
mass spectra: 1 verified

Bioactivity signal

Structure-activity model estimate · not measured

67%

predicted bioactivity probability

medium confidencelow structural similarity to training set

Foods containing this compound

Carrot, canned, drained

Carrot, canned, solids and liquid

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Carrot, baby, raw

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Source

Compound data linked to PubChem CID 326, 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 326

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cuminaldehyde

Cooking relevance

Bioactivity signal

Foods containing this compound

Source

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