Flavor nitrogen-compound contribution

Pons M., Dauphin B., La Guerche S., Pons A., Lavigne-Cruege V., Shinkaruk S., Banner D., Richard T., Monti J.-P., Darriet P. Identification of impact odorants contributing to fresh mushroom off-flavor in wines incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect. Journal of Agricultural and Food Chemistry, 59 3264-3272 (2011). 

The contribution to irradiation off-flavor of individual components was unknown, though the sulfur- and nitrogen-containing substances were suspected to be significant because of their inherent strong unpleasant odors. Merritt (9) suggested that dimethyl sulfide, 1-hexene, and n-hexane were important components of irradiation odor and pointed out that the quantity of these compounds produced increased directly with radiation dose. 

The Maillard reaction has received much attention since the 1950 s as the source of flavor chemicals in cooked foods. Numerous compounds produced by this reaction have been reported in the last two decades. The major flavor chemicals are nitrogen- and sulfur-containing heterocyclic compounds. For example, nitrogen-containing pyrazines contribute a characteristic roasted or toasted flavor to cooked foods. Sulfur-containing thiophenes and thiazoles give a characteristic cooked meat flavor. A striking property of these compounds is their extremely low odor thresholds. 

Natural antioxidants, phenols, 219 Nitrogen-containing compounds, source of pungent flavors in spices, 98 Nonvolatile sulfur-containing flavor precursor of Allium, contribution to flavor of thermally processed Allium vegetables... 

Freshly brewed coffee contains about seven hundred compounds, and many of these contribute to the beverage s taste and smell. But when the hot water or steam passes through the coffee column, some of these compounds are lost because they are volatile. Manufacturers must recover them and add them to their instant coffee powder. Here s how they do it. The gases that evolve during the brewing process are cooled with liquid nitrogen until they solidify and are then dissolved in coffee oil under pressure. Just before the coffee is packed, this flavored oil is mixed into the coffee powder. 

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