Table 1.
Flavoring chemical | Common flavors with chemical agents | References |
---|---|---|
Cinnamaldehyde, 2-methoxycinnamaldehyde | Cinnamon | (Behar et al., 2014; Gerloff et al., 2017) |
3,4-Dimethoxybenzaldehyde | Cherry | (Kavvalakis et al., 2015) |
2,5-dimethylpyrazine | Chocolate | (Kavvalakis et al., 2015) |
Maltol, ethyl maltol | Caramel, Vanilla | (Gerloff et al., 2017; Tierney et al.,2016) |
Menthol, Menthone | Mint | (Berkelhamer et al., 2019) |
p-Anisaldehyde | Anise | (Behar et al., 2018a; Berkelhamer et al., 2019; Noël et al. 2020b) |
Benzaldehyde | Almond | (Behar et al., 2018a; Berkelhamer et al., 2019) |
Vanillin, O-vanillin | Vanilla | (Behar et al., 2014; Gerloff et al., 2017; Muthumalage et al. 2018) |
Hexyl acetate, 3-Hexen-1-ol |
Apple | (Kerasioti et al., 2020; Kim et al., 2018) |
Isoamyl acetate | Banana | (Fetterman et al., 2018) |
Methyl cinnamate | Balsamic, Strawberry | (Berkelhamer et al., 2019; Leigh et al.,2016) |
Methyl anthranilate | Berry | (Tierney et al. 2016) |
Other flavoring agents less known: Damascenone (α or β), 3-methyl-1,2- cyclopentanedione, acetamide, linalool, terpineol, citral, corylon, anisaldehyde, trimethylpyrazine, eugenol, benzaldehyde, limonene | Miscellaneous | (Gerloff et al., 2017; Tierney et al., 2016) |