(2,3,4,5,6-pentaphosphonooxycyclohexyl) dihydrogen phosphate
Molecular structure
Cooking relevance
Phytic acid (PubChem CID 890) is an organic phosphate compound naturally present in plant seeds and grains. In cooking, it is notable primarily as an anti-nutrient that can bind minerals during food preparation, though its role in flavor or aroma is negligible.
- aroma
- none — organophosphate, odorless
- culinary role
- mineral-binding compound in grains; no direct flavor contribution
- mass spectra
- 745 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 745 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.



























