3-methyl-2-oxobutanoic acid
Molecular structure
Cooking relevance
3-methyl-2-oxobutanoic acid (α-ketoisovaleric acid, PubChem CID 49) is an organic acid that may arise as a minor fermentation or oxidation byproduct in food systems, but has no established primary culinary role or flavor contribution in common cooking applications.
- aroma
- not established in culinary contexts
- culinary role
- no primary culinary application
- mass spectra
- 53 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 53 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Foods containing this compound
An alcoholic beverage is a drink that typically contains 3% ? 40% ethanol (commonly called alcohol). Alcoholic beverages are divided into three classes: beers, wines, and spirits (distilled beverages). They are legally consumed in most countries around the world. More than 100 countries have laws regulating their production, sale, and consumption.
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.
