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.

2,3-Dimethyl-2-Cyclopentene-1-Thione CAS NO 38693-65-1

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CAS No.:38693-65-1

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n-(2-Hydroxy-1,1-Dimethylethyl)-2-(Isopropyl)-5-Methylcyclohexanecarboxamide CAS NO 39668-81-0

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CAS No.:39668-81-0

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n-Ethyl-p-Menthane-3-Carboxamide CAS NO 39711-79-0

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CAS No.:39711-79-0

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1-(2,5-Dimethyl-3-Furyl)Ethanamine CAS NO 317830-20-9

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CAS No.:317830-20-9

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2-(4-Methyl-1,3-Thiazol-2-Yl)Ethyl Propanoate CAS NO 324742-96-3

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CAS No.:324742-96-3

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2-Ethyl-4-Methylthiazole-5-Carboxylic Acid Ethyl Ester CAS NO 354587-62-5

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CAS No.:354587-62-5

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3-Methyl-5-(2,6,6-Trimethyl-1-Cyclohexen-1-Yl)Isoxazole CAS NO 39190-06-2

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CAS No.:39190-06-2

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2-Methyl-4-Propyl-4,5-Dihydrothiazole CAS NO 4146-20-7

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CAS No.:4146-20-7

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