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.

2,4-Decadienamide, n-(2-Methylpropyl)-, (2E,4Z)- CAS NO 639086-18-3

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CAS No.:639086-18-3

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2-Benzyl-4-Methylthiazole CAS NO 7210-74-4

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CAS No.:7210-74-4

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Cinnamonitrilee CAS NO 7520-75-4

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CAS No.:7520-75-4

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2-Acetyl-4,5-Dimethylthiazole CAS NO 7531-76-2

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CAS No.:7531-76-2

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Diethyl[2-[(3,7,7-Trimethylbicyclo[4.1.0]Hept-3-En-2-Yl)Methoxy]Ethyl]Amine CAS NO 70424-77-0

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CAS No.:70424-77-0

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4-(2,2,3-Trimethyl-3-Cyclopenten-1-Yl)-3-Butenenitrile CAS NO 71042-96-1

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CAS No.:71042-96-1

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4-(2,2,3-Trimethyl-3-Cyclopenten-1-Yl)-2-Butenenitrile CAS NO 71042-97-2

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3-(3,7,7-Trimethylbicyclo[4.1.0]Heptyl)-2-Propenenitrile CAS NO 72214-40-5

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CAS No.:72214-40-5

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