PubChem CID · CC0
/ COMPOUND
phenylacetonitrile
PubChem CID 8794Formula C8H7NMW 117.1527 food sources
Odor — measured
Measured odor descriptors · sourced from olfactory literature
odor_activemeasured
Odor profile
Multi-model odor estimate · confidence shown
lemon
Bioactivity signal
Structure-activity model estimate · not measured
81%
predicted bioactivity probability
high confidence
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
(Z)-phenylacetaldehyde oxime = phenylacetonitrile + H2O
phenylacetonitrile + reduced [NADPH--hemoprotein reductase] + O2 = (R)-mandelonitrile + oxidized [NADPH--hemoprotein reductase] + H2O + H(+)
productRHEA:RHEA:69308 →
(Z)-phenyl-N-(sulfonatooxy)methanimidothioate = phenylacetonitrile + sulfur + sulfate
Foods containing this compound
Blackberry, raw
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Blackberry, canned, heavy syrup pack, solids and liquid
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Blackberry, frozen, unsweetened
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Tomato, green, raw
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Tomato, red, ripe, canned with green chilies
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Tomato, red, ripe, stewed (scalloped with breadcrumbs)
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Tomato, sun-dried
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Tomato, sun-dried, packed in oil, drained
Source
Compound data linked to PubChem CID 8794, 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 8794
