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.

p-Methylcinnamonitrile CAS NO 28446-70-0

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CAS No.:28446-70-0

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3-Methyl-2-Butyl Isothiocyanate CAS NO 201224-92-2

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CAS No.:201224-92-2

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2-Pentyl Isothiocyanate CAS NO 201224-94-4

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CAS No.:201224-94-4

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2-Propenenitrile,3-[(1R)-2,6,6-Trimethyl-2-Cyclohexen-1-Yl]-(9Ci) CAS NO 207226-90-2

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CAS No.:207226-90-2

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2-Propenenitrile,3-[(1S)-2,6,6-Trimethyl-2-Cyclohexen-1-Yl]-(9Ci) CAS NO 207226-91-3

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CAS No.:207226-91-3

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Ethyl 3-(Methylthio)Butyrate CAS NO 233665-96-8

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CAS No.:233665-96-8

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4,6-Nonadienamide, n-[(4-Hydroxy-3-Methoxyphenyl)Methyl]-8-Methyl-, (4E,6E)- CAS NO 2305061-51-0

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CAS No.:2305061-51-0

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3-(Methylthio)Propionaldehyde CAS NO 3268-49-3

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CAS No.:3268-49-3

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