/ COMPOUND
3-hydroxy-4-phenylbutan-2-one
Molecular ID 6428929Formula C10H12O2MW 164.2011 food sources
Molecular structure
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
measuredpredicted
dairyaroma · measuredlemonaroma · measuredmintyaroma · measuredsweetaroma · measuredcreamyaroma · measuredfruityaroma · measuredfragrantaroma · measured
Foods containing this compound
plum wine
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Port wine
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Honey
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sparkling wine
wine with significant levels of carbon dioxide, making it fizzy, with pressure above 3 bar
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white wine
wine produced by fermentation of uncoloured grape juice without skin contact
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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.