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-Ethyl-2,4,5-Trimethyl-5H-1,3-Thiazole CAS NO 2289-64-7

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CAS No.:2289-64-7

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Content:99.90%

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Butyric Acid, Thio-, S-Pentyl Ester CAS NO 2432-53-3

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CAS No.:2432-53-3

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2-Furylacetonitrile CAS NO 2745-25-7

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CAS No.:2745-25-7

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cis-4,5-Dihydro-2,4,5-Trimethyloxazole CAS NO 23236-41-1

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CAS No.:23236-41-1

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Dodeca-2(E),4(E)-Dienoic Acid Isobutylamide(P) CAS NO 24738-51-0

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CAS No.:24738-51-0

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2-Methyl-4,5-Dihydrofurane-3-Thiol CAS NO 26486-13-5

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CAS No.:26486-13-5

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(E)-3,7-Dimethylocta-3,6-Dienenitrile CAS NO 26509-71-7

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CAS No.:26509-71-7

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4,5-Dihydro-2-Isobutylthiazole CAS NO 26851-79-6

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CAS No.:26851-79-6

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