taurine zwitterion
Molecular structure
Cooking relevance
Taurine (2-aminoethanesulfonic acid, PubChem CID 1123) is a sulfur-containing amino acid naturally present in animal tissues and seafood. While not a flavor or aroma compound, it contributes to umami taste perception and is sometimes added to energy drinks and functional beverages.
- aroma
- none — not volatile
- culinary role
- umami enhancer in animal products; functional beverage additive
- mass spectra
- 292 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 292 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
Biochemical reactions
Metabolic reactions from curated biochemical databases · peer-reviewed
taurine + pyruvate = sulfoacetaldehyde + L-alanine
tauropine + NAD(+) + H2O = taurine + pyruvate + NADH + H(+)
taurine(out) + ATP + H2O = taurine(in) + ADP + phosphate + H(+)
taurine + 2-oxoglutarate + O2 = aminoacetaldehyde + sulfite + succinate + CO2 + H(+)
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.
