Character-impact flavor compounds found in vegetable flavors
SUMMARY
Character-impact compounds play a major role in a flavor. Many but not all flavors that occur in nature come with at least one character compound.
Here is a short summary on character-impact flavor compounds found in vegetable flavors..
Character-Impact Flavor Compounds in Vegetables
Occurrence *** Character-impact compounds
Asparagus *** Dimethyl sulfide
Asparagus, heated *** 1,2-Dithiacyclopentene
Red beet *** Geosmin
Broccoli *** 4-Methylthiobutyl isothiocyanate
Cabbage *** Dimethyl sulfide
Sauerkraut *** S-Methyl methane-thiosulfinate
Carrot (raw) *** 2-sec-Butyl-3-methoxypyrazine
Cauliflower *** 3-(Methylthio)propyl isothiocyanate
Celery *** 3-Butylphthalide / Sedanolide / (Z)-3-Hexenyl pyruvate
Corn *** Dimethyl sulfide
Corn, fresh *** 2-Acetyl-2-thiazoline
Cucumber *** (E,Z)-2,6-Nonadienal / (E)-2-Nonenal
Green bell pepper *** 2-iso-Butyl-3-methoxypyrazine
Red bell pepper *** (E)-3-Heptene-2-thiol / (E)-4-Heptene-2-thiol
Mushroom *** 1-Octen-3-ol / 1-Octen-3-one
Parsley *** p-Mentha-1,3,8-triene
Pea (raw) *** 2-iso-Propyl-3-methoxypyrazine
Potato (earthy) *** 2-iso-Propyl-3-methoxypyrazine
Potato (boiled) *** 3-Methylthiopropanal
Potato (baked) *** 2-Ethyl-6-vinylpyrazine
Tomatillo *** (Z)-3-Hexenal / (E,E)-2,4-Decadienal
Tomato (fresh) *** 2-iso-Butylthiazole / (Z)-3-Hexenal
Truffle *** Bis(methylthio)methane / 1,2,4-Trithiolane
The content is extracted from a book chapter authored by Dr. Robert MC Gorrin, professor of Oregon State University at Corvallis, Oregon. It is highly recommended that interested readers refer to the chapter and or the book.