anthranilic acid
Molecular structure
Cooking relevance
2-Aminobenzoic acid (anthranilic acid, PubChem CID 227) is not a naturally occurring flavor compound or culinary ingredient in common foods. It appears primarily in synthetic applications and industrial chemistry rather than in cooking or food preparation.
- aroma
- Not applicable to culinary contexts
- culinary role
- Not a food ingredient or flavor component
- mass spectra
- 230 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 230 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.
