PubChem CID · CC0
/ COMPOUND
2-hydroxypropanoic acid
PubChem CID 612Formula C3H6O3MW 90.0860 food sources
Cooking relevance
Lactic acid (2-hydroxypropanoic acid, PubChem CID 612) is a key organic acid produced during fermentation of dairy and vegetables. It contributes sharp, tangy flavor notes and acts as a natural preservative in fermented foods. In cooking, it lowers pH, enhances preservation, and develops characteristic sour taste profiles in cultured products.
- aroma
- tangy · sour · subtle fermented note
- culinary role
- fermentation byproduct; souring agent; preservation in cultured dairy and vegetables
- mass spectra
- 5 verified
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
acidosis
acidosis, lactic
anxiety disorders
confusion
depressive disorder
depressive disorder
diabetes mellitus, type 2
drug-related side effects and adverse reactions
eye injuries
infarction, middle cerebral artery
Foods containing this compound
Apple
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Beer
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Blackberry
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Chicken Breast
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Corn, sweet, white, frozen, kernels off cob, unprepared
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Corn, sweet, white, frozen, kernels off cob, boiled, drained, with salt
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Corn
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mutton
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Source
Compound data linked to PubChem CID 612, 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 612
