Molecular structure
ethanol
Cooking relevance
Ethanol (C₂H₅OH, PubChem CID 702) is the primary volatile alcohol in fermented and distilled beverages. In cooking applications, ethanol serves as a solvent for flavor extraction and evaporates during heating, concentrating remaining compounds. Its presence in wine, whisky, and liqueurs contributes to both aroma development and the final taste profile of cooked dishes.
- aroma
- sharp · pungent · warming · solvent-like
- culinary role
- primary volatile in fermented/distilled beverages; evaporates during cooking to concentrate flavors
- 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
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
Biochemical reactions
Metabolic reactions from curated biochemical databases · peer-reviewed
a long-chain fatty acyl ethyl ester + H2O = a long-chain fatty acid + ethanol + H(+)
urethane + H2O + H(+) = ethanol + NH4(+) + CO2
ethanol + NAD(+) = acetaldehyde + NADH + H(+)
ethanol + a ubiquinone = a ubiquinol + acetaldehyde
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Research papers
988 peer-reviewed papers reference this compound · top-cited shown
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.




























