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# Character-impact Flavor compounds in Nuts, Meats, Fish, Dairy Products
- URL: https://www.flavorist.com/character-impact-flavor-compounds-in-nuts-meats-fish-dairy-products/
- Published: 2025-10-13T01:29:37.000Z
- Updated: 2025-10-13T01:29:37.000Z
- 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 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. ](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)