Molecular structure
3-phenylpropionic acid
Cooking relevance
3-Phenylpropanoic acid (PubChem CID 107) is an aromatic carboxylic acid that may occur as a minor component in fermented or aged food systems, though it is not a primary culinary compound. Its presence in foods is typically incidental rather than intentional for flavor development.
- aroma
- phenolic · subtle · not typically sensory-dominant
- culinary role
- minor fermentation byproduct; not a primary flavor driver
- mass spectra
- 156 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 156 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
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.
