Halogen, Sulfur, and Nitrogen-Containing Compounds

Halogen, Sulfur, and Nitrogen-Containing Compounds

Halogen, sulfur, and nitrogen-containing aroma compounds are potent flavor molecules responsible for savory, roasted, meaty, cheesy, onion-like, and pungent sensory characteristics. Sulfur compounds, despite their extremely low odor thresholds, are essential in creating realistic cooked, browned, or allium-type flavors. Nitrogenous compounds contribute pyrazine-like roasted notes, nutty nuances, and Maillard reaction characteristics. Halogenated compounds, used sparingly, add unique sharpness or cooling sensations. These groups of molecules are crucial in formulating savory snacks, meat analogues, seasonings, sauces, and thermal-reaction flavors due to their strong impact and ability to define signature taste profiles.

5-(2-Hydroxyethyl)-4-Methylthiazole CAS NO 137-00-8

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CAS No.:137-00-8

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Content:99.0%

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2-(6,6-Dimethyl-Bicyclo[3.1.1]Hept-2-En-2-Yl)-Ethylamine CAS NO 13296-30-5

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CAS No.:13296-30-5

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Ethyl 3-Methylthiopropionate CAS NO 13327-56-5

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CAS No.:13327-56-5

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3,7-Dimethylocta-2,6-Dienal Oxime CAS NO 13372-77-5

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CAS No.:13372-77-5

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Octahydro-2,4,7-Trimethyl-1H-Cyclopenta[C]Pyridine CAS NO 13448-21-0

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CAS No.:13448-21-0

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2-(1,1-Dimethylethyl)Thiazole CAS NO 13623-12-6

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CAS No.:13623-12-6

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2-(2,2,3-Trimethyl-1-Cyclopent-3-Enyl)Acetonitrile CAS NO 15373-31-6

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CAS No.:15373-31-6

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4-tert-Butyl-2-Methylthiazole CAS NO 15679-11-5

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CAS No.:15679-11-5

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