Molecular structure
cuminaldehyde
Cooking relevance
4-propan-2-ylbenzaldehyde (cuminaldehyde, PubChem CID 326) is an aromatic aldehyde that contributes to warm, spicy-woody character in culinary applications. Its presence defines the sensory profile of certain seed spices and ground spice blends used in global cuisines.
- aroma
- warm · spicy-woody · slightly peppery
- culinary role
- aromatic aldehyde in spice volatiles
- mass spectra
- 3 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 3 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Bioactivity signal
Structure-activity model estimate · not measured
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
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.















