Flavor Chemicals Acetaldehyde

Acetaldehyde Diethyl Acetal View Flavor Chemical... 

In the same extract (SP II) we found another new compound in wine flavor, 2-methyl-l,3-oxathiane (10). The formation of this heterocyclic sulfur compound with chemical, burnt odor properties can be explained as a mixed acetal of 3-mercaptopropanol with acetaldehyde. 3-Mercaptopropanol, however, is not known as... 

Vanilla contains vanillin (1.3-3.0%) as the major flavor component, with over 150 other aroma chemicals also present, most of which are present in traces, including p-hydroxy-benzaldehyde, acetic acid, isobutyric acid, caproic acid, eugenol, furfural, p-hydroxy-benzyl methyl ether, vanillyl ethyl ether, anisyl ethyl ether, and acetaldehyde. The vanillin content differs in different varieties of vanilla, with Bourbon beans containing generally higher amounts than Mexican and Tahiti beans (martindale rosengarten stake). 

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