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.

Furan, 2,5-Dimethyl-3-(Methyldithio)- CAS NO 61197-06-6

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CAS No.:61197-06-6

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2-Isobutyl-4-Methylthiazole CAS NO 61323-24-8

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CAS No.:61323-24-8

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3,7-Dimethyl-2,6-Nonadienenitrile CAS NO 61792-11-8

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CAS No.:61792-11-8

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N,n-Diethyl-3,7-Dimethyl-1,6-Octadien-1-Amine CAS NO 62159-05-1

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CAS No.:62159-05-1

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2,3-Dihydro-1,1,2,3,3,6-Hexamethyl-1H-Indene-5-Carbonitrile CAS NO 63084-13-9

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CAS No.:63084-13-9

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1,2,3,6-Tetrahydro-4-Ethyl-1,2,2,6,6-Pentamethylpyridine CAS NO 63867-73-2

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CAS No.:63867-73-2

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Thiazole, 5-Ethenyl-2,4-Dimethyl- CAS NO 65505-18-2

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CAS No.:65505-18-2

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2,5-Dihydro-4,5-Dimethyl-2-(2-(Methylthio)Ethyl)Thiazole CAS NO 65894-81-7

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CAS No.:65894-81-7

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