azane
Molecular structure
Cooking relevance
Ammonia (azane, PubChem CID 222) is a volatile alkaline compound that forms during high-heat cooking reactions, particularly in the Maillard reaction between amino acids and reducing sugars. It contributes a pungent, sharp aroma to browned foods and is a byproduct in caramelization and meat browning. Its presence signals the development of complex savory flavors in roasted, grilled, and baked dishes.
- aroma
- pungent · sharp · alkaline · acrid
- culinary role
- volatile byproduct in Maillard browning and caramelization reactions
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.
