adenosine

other nitrogen compound

Found in 398 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C10H13N5O4
Molecular weight: 267.24 g/mol
PubChem CID: 60961 — full record on PubChem

Properties

Odor threshold — in a food matrix: 68.5 ppb – 230 ppb median 230 ppb · 3 published values · see all 3 with sources
Volatility: low
CAS number: 58-61-7

Regulatory · United States

FEMA GRAS — Generally Recognized As Safe for flavoring use

~ Likely match

FEMA number: 4224
GRAS publication: GRAS 22
FEMA primary name: Adenosine monophosphate; monosodium or disodium adenylate

Reported use levels (ppm by food category)

Typical vs maximum reported addition levels in finished food. Use as a regulatory ceiling reference — verify against the current GRAS publication for your product category.

Food category	Typical (ppm)	Maximum (ppm)
baked goods	300	800
beverages (alcoholic)	300	800
beverages (nonalcoholic)	300	800
breakfast cereal	300	800
cheese	400	800
chewing gum	300	800
condiments/ relishes	400	800
fish products	400	800
gravies	400	800
instant coffee/tea	300	800
meat products	500	800
nut products	400	800
other grains	300	800
poultry	500	800
processed vegetables	400	800
reconstituted vegetables	400	800
seasonings/ flavors	400	900
snack foods	400	900
soups	400	800
sugar substitutes	400	800

Source: FEMA GRAS publications 1-33.

Published thresholds

3 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

In a food matrix

68.5 ppb – 230 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
68.5 ppb	water (food: unknown)	Literature corpus	40183388, 41427013
230 ppb	water (food: tea)	Literature corpus	36387392
6552383 ppb	water (food: coffee)	Literature corpus	38338590
Flagged: 28489× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden.

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (230.0 ppb, the engine's canonical value — see the 3 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
tea	32.8	0.14	—
coffee	14.0	0.06	—

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain adenosine. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of adenosine in it. Full concentrations are in the OAV table above.

617 cmpds

507 cmpds

103 cmpds

103 cmpds