Molecular structure
β-D-galacturonic acid
Mass spectrum
A real measured fragmentation pattern · 1 of 6 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Foods containing this compound

A heteropolysaccharide containing a large proportion of <small>D</small>-galactopyranosyluronic acid residues in α-(1→4) linkage, of which the hydroxy groups at positions C2 and C3 may be acetylated and carboxy groups at positions C6 may be esterified to varying degrees by methyl groups or be partially or completely converted into salts.

Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber. [Wikipedia]

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.




























