Halogen-containing, sulfur-containing, and nitrogen-containing compounds play crucial roles as flavor components. Halogens contribute to savory flavors, like chloride in salt. Sulfur compounds provide pungency and aroma in garlic and onions. Nitrogen compounds, such as amines, are essential for the umami taste in foods like tomatoes. These compounds create a wide range of tastes and scents in the culinary world.
Sub-categories of Halogen-containing, sulfur-containing, nitrogen-containing compounds
