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-(Isopropyl)-n-(2-Methylpropyl)-5-Methylcyclohexanecarboxamide CAS NO 73410-12-5

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CAS No.:73410-12-5

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Content:99.90%

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2-(2,6-Dimethyl-5-Heptenyl)Thiazolidine CAS NO 75606-42-7

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CAS No.:75606-42-7

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3-(6,6-Dimethylbicyclo[3.1.1]Hept-2-Yl)Acrylonitrile CAS NO 79570-08-4

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CAS No.:79570-08-4

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3-(Decahydro-4,8,8-Trimethyl-1,4-Methanoazulen-9-Yl)Acrylonitrile CAS NO 79570-11-9

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CAS No.:79570-11-9

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Thiazole, 4-Pentyl- CAS NO 721949-04-8

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CAS No.:721949-04-8

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Aurantiol CAS NO 89-43-0

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CAS No.:89-43-0

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2-Ethyl-4,5-Dimethyl-1,3-Thiazole CAS NO 873-64-3

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CAS No.:873-64-3

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2,4-Dimethyl-2-Ethyl-3-Thiazoline CAS NO 80881-40-9

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CAS No.:80881-40-9

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