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.

7-Hydroxy-3,7-Dimethyloctanenitrile CAS NO 68797-68-2

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CAS No.:68797-68-2

Grade:Pharmacy Grade

Content:99.90%

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3-(3,7,7-Trimethylbicyclo[4.1.0]Hept-2-Yl)Acrylonitrile CAS NO 68803-99-6

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CAS No.:68803-99-6

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Content:99.90%

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3-(3,7,7-Trimethylbicyclo[4.1.0]Hept-2-Ylidene)Propiononitrile CAS NO 68804-01-3

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CAS No.:68804-01-3

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Content:99.90%

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3-(4,7,7-Trimethylbicyclo[4.1.0]Hept-3-Ylidene)Propiononitrile CAS NO 68804-02-4

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CAS No.:68804-02-4

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Content:99.90%

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Octanal, 7-Hydroxy-3,7-Dimethyl-, Reaction Products With 1H-Indole CAS NO 68908-82-7

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CAS No.:68908-82-7

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Content:99.90%

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4-Methoxythiazole CAS NO 69096-72-6

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CAS No.:69096-72-6

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Content:99.90%

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7-Methoxy-3,7-Dimethyloctanenitrile CAS NO 69300-17-0

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CAS No.:69300-17-0

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Content:99.90%

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n-Ethyl(E)-2,(Z)-6-Nonadienamide CAS NO 608514-56-3

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CAS No.:608514-56-3

Grade:Pharmacy Grade

Content:99.90%

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