glycolic acid
Molecular structure
Cooking relevance
Glycolic acid (PubChem CID 757) is a simple hydroxy acid naturally present in small amounts in fermented foods and some fruits. In culinary contexts, it contributes subtle tartness and may participate in flavor development during fermentation processes, though its sensory role is typically minor compared to other organic acids.
- aroma
- minimal · subtle acidic note
- culinary role
- minor acidic component in fermented preparations
- mass spectra
- 37 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 37 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
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.
