pyridines

Looking at a dozen or so components, they determined that the main culprits in the tobacco malodor, after nicotine, include substituted pyrazines and pyridines (compounds that contribute a burning, smoky smell) and para-cymene (lending green or herbal notes).

This Job Stinks: Chemists 2008

Spearmint has a distinctive aroma thanks to a particular terpene, L-carvone, and a richness and complexity thanks to pyridines, nitrogen-containing compounds more typical of roasted foods than raw ones.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Simpler, clearer-tasting peppermint contains little or no carvone or pyridines; instead it makes a terpene called menthol, which gives it a uniquely cooling quality.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Spearmint has a distinctive aroma thanks to a particular terpene, L-carvone, and a richness and complexity thanks to pyridines, nitrogen-containing compounds more typical of roasted foods than raw ones.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The distinctive aroma of cooked buckwheat has nutty, smoky, green, and slightly fishy notes due respectively to pyrazines, salicylaldehyde, aldehydes, and pyridines.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Simpler, clearer-tasting peppermint contains little or no carvone or pyridines; instead it makes a terpene called menthol, which gives it a uniquely cooling quality.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Curing amplifies the tea notes (from pyridines) but may add an undesirable mustiness; parching generates browning reactions and a toasted, nutty character (from pyrazines).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Amino acids contribute nitrogen and sulfur atoms to produce the distinctive central rings of clockwise from top pyrroles, pyridines, pyrazines, thiophenes, thiazoles, and oxazoles.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The distinctive aroma of cooked buckwheat has nutty, smoky, green, and slightly fishy notes due respectively to pyrazines, salicylaldehyde, aldehydes, and pyridines.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Curing amplifies the tea notes (from pyridines) but may add an undesirable mustiness; parching generates browning reactions and a toasted, nutty character (from pyrazines).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004