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# Character-Impact Flavor Compounds in Vegetables
- URL: https://www.flavorist.com/character-impact-flavor-compounds-in-vegetables/
- Published: 2025-11-05T23:19:38.000Z
- Updated: 2026-01-24T16:39:00.000Z
- Author: Editor

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. ](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)