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
Celery - Sedanolide
Celery - (Z)-3-Hexenyl pyruvate
Corn - Dimethyl sulfide
Corn, fresh - 2-Acetyl-2-thiazoline
Cucumber - (E,Z)-2,6-Nonadienal
Cucumber - (E)-2-Nonenal
Green bell pepper - 2-iso-Butyl-3-methoxypyrazine
Red bell pepper - (E)-3-Heptene-2-thiol
Red bell pepper - (E)-4-Heptene-2-thiol
Mushroom - 1-Octen-3-ol
Mushroom - 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
Tomatillo - (E,E)-2,4-Decadienal
Tomato (fresh) - 2-iso-Butylthiazole
Tomato (fresh) - (Z)-3-Hexenal
Truffle - Bis(methylthio)methane
Truffle - 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.