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Food safety and quality
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Flavourings Index
Pyrazinyl methyl sulfide (Benzalglycerin;Mixture of 2-Phenyl-5-hydroxy-1,3-dioxane and 2-Phenyl-4-hydroxymethyl-1,3-dioxolane)
Pyrrole (Azole;Imidole;Divinyleneimine)
Pyrrolidine (Tetramethyleneamine;Azacyclopentane;Butylenimine)
Pyrrolidino-[1,2e]-4H-2,4-dimethyl-1,3,5-dithiazine (2,4-Dimethyl(4H)pyrrolidino[1,2e]-1,3,5-dithiazine;2,4-Dimethyltetrahydropyrrolo[2,1-d][1,3,5]-dithiazine)
Pyruvaldehyde (2-Ketopropionaldehyde;Acetylformaldehyde;Methylglyoxal)
Pyruvic acid (2-Ketopropionic acid;Acetylformic acid;Pyroracemic acid)
Rhodinol ((-)-Rhodinol;(S)-alpha-Citronellol;3,7-Dimethyl-7-octen-1-ol;(-)-alpha-Citronellol)
S-Allyl-L-cysteine ((2R)-2-Amino-3-(prop-2-en-1-ylsulfanyl) propanoic acid;(2R)-3-(Allylthio)-2-aminopropanoic acid;(R)-Allylthio-2-aminopropanoic acid;S-Allylcysteine;(+)-S-Allylcysteine;S-2-Propenylcysteine)
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