Molecular structure
acetimidic acid
Cooking relevance
Acetamide (CID 178, CH₃CONH₂) is a simple amide compound with limited direct culinary application. It does not naturally occur as a flavor or aroma component in common foods and is not used as a food additive or seasoning agent in standard cooking practices.
- aroma
- not applicable
- culinary role
- not applicable
- mass spectra
- 9 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 9 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Biochemical reactions
Metabolic reactions from curated biochemical databases · peer-reviewed
acetamide + H2O = acetate + NH4(+)
N(6)-acetyl-L-lysyl-[protein] + O2 + H2O = acetamide + (S)-2-amino-6-oxohexanoyl-[protein] + H2O2
acetamide = acetonitrile + H2O
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.