3,4-dihydroxybenzoic acid

Molecular ID 72Formula C7H6O4MW 154.1260 food sources

Cooking relevance

Protocatechuic acid (PubChem CID 72) is a phenolic compound found in various plant-based foods. It contributes to astringency and browning reactions in cooking, though its specific culinary role remains limited in common kitchen applications.

aroma: subtle · phenolic · minimal direct aroma contribution
culinary role: minor role in oxidation and browning reactions
mass spectra: 381 experimental spectra

Mass spectrum

A real measured fragmentation pattern · 1 of 381 experimental spectra

◆ measured · massbankpositive70 peaks

Sensory signature

How this molecule tastes and smells · gold is measured, dashed is a model estimate

measuredpredicted

sourtaste · measuredbittertaste · measuredwoodyaroma · measuredbalsamicaroma · measuredphenolicaroma · measuredmedicinalaroma · measured

Receptor binding

Measured in literature · peer-reviewed · how this compound interacts with biological receptors

TAS2R14bitter tasteagonistpeer-reviewed

TAS2R30bitter tasteagonistpeer-reviewed

Research associations

Literature-derived · peer-reviewed sources only · not medical advice

brain injuriespeer-reviewed

myocardial infarctionpeer-reviewed

nerve degenerationpeer-reviewed

oligospermiapeer-reviewed

teratozoospermiapeer-reviewed

weight losspeer-reviewed

Foods containing this compound

Grapefruit

View ingredient ->

Sea-buckthornberry, pure juice

Verified Data

Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.

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The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.