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-Ethyl-2,2-Dimethyl-5H-1,3-Thiazole CAS NO 108284-84-0

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CAS No.:108284-84-0

Grade:Pharmacy Grade

Content:99.90%

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(E,Z)-2-Nitro-2,6-Nonadiene CAS NO 138668-12-9

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CAS No.:138668-12-9

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3-Hydroxy-2,6,6-Trimethyl-1-Cyclohexene-1-Carbonitrile CAS NO 145106-79-2

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CAS No.:145106-79-2

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1,3-Oxathiane,2,5-Dimethyl-2-(1-Methylethyl)-,cis-(9Ci) CAS NO 147354-45-8

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CAS No.:147354-45-8

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2-Furfuryl Thiothiazole CAS NO 176981-11-6

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CAS No.:176981-11-6

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(2E,4E)-3-Methyl-5-(4-Hydroxy-2,6,6-Trimethyl-1-Cyclohexen-1-Yl)-2,4-Pentadienenitrile CAS NO 178938-94-8

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CAS No.:178938-94-8

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(2Z,4E)-3-Methyl-5-(2,6,6-Trimethyl-1-Cyclohexen-1-Yl)-Penta-2,4-Dienenitrile CAS NO 1155402-76-8

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CAS No.:1155402-76-8

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2,4-Dimethyl-5-Thiazoleethanol CAS NO 2258-19-7

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CAS No.:2258-19-7

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Content:99.90%

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