Molecular structure
4-hydroxybenzoic acid
Cooking relevance
4-hydroxybenzoic acid (p-hydroxybenzoic acid) is a naturally occurring organic acid found in various foods. In culinary contexts, it contributes subtle phenolic and slightly astringent notes to flavor profiles. This compound serves primarily as a food preservative rather than a primary flavor driver, though it may contribute minor sensory characteristics in fermented and aged products where it accumulates naturally.
- aroma
- subtle phenolic · slightly astringent · minimal direct aroma impact
- culinary role
- preservative compound · minor contributor to aged/fermented product character
- mass spectra
- 241 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 241 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
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.


















