PubChem CID · CC0
creatine zwitterion
Cooking relevance
Creatine (PubChem CID 586) is an amino acid derivative naturally present in muscle tissue of animals. While not a flavor or aroma compound, it may contribute subtle umami notes in meat broths and stocks through its role in muscle biochemistry, though its culinary significance is minimal compared to other amino acids and nucleotides.
- aroma
- negligible · no distinctive aroma
- culinary role
- trace umami precursor in animal-derived stocks
- mass spectra
- 59 verified
Odor profile
Multi-model odor estimate · confidence shown
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
guanidinoacetate + S-adenosyl-L-methionine = creatine + S-adenosyl-L-homocysteine + H(+)
N-phosphocreatine + H2O = creatine + phosphate
creatinine + H2O = creatine
creatine + ATP = N-phosphocreatine + ADP + H(+)
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Source
Compound data linked to PubChem CID 586, 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 586
