On Food and Cooking

where   they    come    from,   and how they

behave  when    the food    is  cooked.

Vegetables

Aroma Examples Chemicals responsible

“Green
leaf”: fresh-
cut leaves,
grass

Most    green

vegetables; also

tomatoes,   apples,

other   fruits

Alcohols,

aldehydes

(6-carbon)

Cucumber Cucumbers,
melons

Alcohols,   aldehydes

(9-carbon)

“Green
vegetable”

Bell    peppers,    fresh

peas

Pyrazines

Earthy Potatoes, beets Pyrazines, geosmin

Fresh
Mushroom Mushrooms

Alcohols,

aldehydes   (8-

carbon)

Cabbage-
like

Cabbage

family

Sulfur

compounds