Character-impact Flavor compounds in Nuts, Meats, Fish, Dairy Products
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 nuts, meats, fish, and dairy products like cheese, cream, butter, milk, yogurt etc.
Character-Impact flavor compounds in nuts
Occurrence *** Character-impact compounds
Almond *** Benzaldehyde / 5-Methyl-2-thiophenecarboxal
Coconut *** γ-Nonalactone / δ-Decalactone
Hazelnut *** (E)-5-Methyl-2-hepten-4-one / 5-Methyl-4-heptanone
Peanut *** 2,5-Dimethylpyrazine / 2-Methoxy-5-methylpyrazine
Character-impact flavor compounds in meats and fish
Occurrence *** Character-impact compounds
Clam, oyster *** Dimethyl sulfide
Boiled clam /Crustaceans *** Methional
Roasted shellfish *** Pyrrolidino-2,4-dimethyl-dithiazine
Boiled clam *** 2-Acetylthiazole
Roast beef/Cooked chicken/Crustaceans *** 2-Acetyl-2-thiazoline
Lamb *** 4-Methylnonanoic acid / 4-Methyloctanoic acid / 2-Pentylpyridine
Roasted meat *** 4-Methyl-5-(2-hydroxyethyl) thiazole
Roast beef *** 2-Methyl-3-(methylthio)furan / 2-Ethyl-3,5-dimethyl-pyrazine / 2,3-Diethyl-5-methyl-pyrazine
Brothy, meaty *** 2-Methyltetrahydrofuran-3-thiol
Meat, beef /Canned tuna fish *** 2-Methyl-3-furanthiol
Aged, prime-rib *** Bis-(2-methyl-3-furyl) disulfide
Beef, stewed *** 12-Methyltridecanal
Cooked chicken *** (E,E)/(E,Z)-2,4-Decadienal
Chicken broth *** 2,5-Dimethyl-1,4-dithiane-2,5-diol
Pork *** Pyrazineethanethiol
Salmon, cod *** (Z)-1,5-Octadien-3-one
Trout, boiled *** (E,Z)-2,6-Nonadienal
Shrimp, cooked *** (Z,Z,Z)-5,8,11-Tetradecatrien-2-one
Shrimp, ocean fish *** 2,4,6-Tribromophenol
Character-impact flavor impact compounds in dairy products (cheese, butter, cream, whey, yogurt, milk)
Occurrence *** Character-impact flavor compounds
Butter *** 2,3-Butanedione / δ-Decalactone
Butter / Cheese, cheddar *** 6-Dodecen-γ-lactone
Cheese, blue *** 2-Heptanone [110-43-0] 127
Cheese, Camembert *** 1-Octen-3-ol [3391-86-4] 128
Cheese, cheddar *** Butyric acid / 2-Acetyl-2-thiazoline / Tetramethylpyrazine / Skatole / 4-Mercapto-4-methyl-2-pentanone / 4-Mercapto-3-methyl-2-pentanone
Cheese, cheddar / Cheese, Parmigiano Reggiano *** Methional
Cheese, cheddar / Whey protein concentrate *** 2-Acetyl-1-pyrroline
Whey, dried / Parmigiano Reggiano *** 2,6-Dimethylpyrazine
Cheese, Swiss /Cheese, cheddar *** Homofuraneol
Cheese, Swiss *** Propionic acid
Camembert, Munster *** Ethyl-3-mercapto-propionate
Cheese, goat *** 4-Methyloctanoic acid / 4-Ethyloctanoic acid
Cream / Cheese, cheddar *** (Z)-4-Heptenal
Cream *** (E,E)-2,4-Nonadienal
Yogurt, milk *** 1-Nonen-3-one
Milk, nonfat dry / Whey protein concentrate / Butter, heated *** Furaneol
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.