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# Character-impact flavor compounds found in vegetable flavors
- URL: https://www.flavorist.com/character-impact-flavor-compounds-found-in-vegetable-flavors/
- Published: 2025-10-06T23:03:08.000Z
- Updated: 2026-01-24T18:27:03.000Z
- Author: Editor

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. ](https://foodsci.oregonstate.edu/users/robert-mc-gorrin?ref=flavorist.com)It is highly recommended that interested readers refer to the chapter and or the book.

[Reference: Mc Gorrin, R. J. (2012). Character-impact Flavor and Off-Flavor Compounds in Foods. In R. Marsili (Ed.), Flavor, Fragrance, and Odor Analysis, Second Edition (pp. 207–262). CRC Press.](https://www.routledge.com/Flavor-Fragrance-and-Odor-Analysis/Marsili/p/book/9780429109072?ref=flavorist.com)