erythrodiol
Molecular structure
Biochemical reactions
Metabolic reactions from curated biochemical databases · peer-reviewed
beta-amyrin + reduced [NADPH--hemoprotein reductase] + O2 = erythrodiol + oxidized [NADPH--hemoprotein reductase] + H2O + H(+)
erythrodiol + reduced [NADPH--hemoprotein reductase] + O2 = oleanolic aldehyde + oxidized [NADPH--hemoprotein reductase] + 2 H2O + H(+)
Foods containing this compound




The olive is the fruit of the olive tree (Olea europaea, meaning "Oil from/of Europe"). It is an important food crop in countries around the Mediterranean Sea, and places with a Mediterranean climate. The olive is of major agricultural importance in the Mediterranean region as the source of olive oil; it is one of the three core ingredients in Mediterranean cuisine. About 90% of all harvested olives are turned into oil, while about 10% are used as table olives.
Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.

