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Flavor Descriptors for bacon
This information is provided to the Internet Community.
 
Primary (First) - bacon
FL bacon flavor
FLmaple bacon flavor
FL bacon reaction crispy
 flavor: bacon meaty smoky
 
Secondary (Second) - bacon
FLbacon fat flavor
 
Tertiary (Third) - bacon
FL bacon dithiazine
 odor: meaty smoked bacon
 flavor: burnt roasted crispy bacon
FL crisp enhancers
 flavor: crispy fried chicken bacon beef fatty
FL3,5-diisobutyl-1,2,4-trithiolane
 odor: roasted, roasted nut, crisp bacon-like and pork rind-like
 flavor: roasted, roasted nut, crisp bacon-like and pork rind-like
FL/FR4-ethyl phenol
 odor: phenolic castoreum smoke guaiacol
 flavor: Phenolic, smoke, bacon and ham
FL/FRortho-guaiacol
 odor: phenolic smoke spice vanilla woody
 flavor: Woody, phenolic, bacon, savory, smoky and medicinal
FLS-(2-methyl-3-furyl) ethane thioate
 odor: roasted meat sulfurous eggy burnt cooked fried
 flavor: meaty beefy chicken bacon
 
Quaternary (Fourth) - bacon
FL4-allyl-2,6-dimethoxyphenol
 odor: smoky, meaty, phenolic, sweet, ham and woody
 flavor: Meaty, phenolic, smoky and bacony, with creamy vanilla nuances
 
Quinary (Fifth) - bacon
FL/FR pyroligneous acids
 odor: Smoky, woody/casky, slightly phenolic with a bacon and smoked salmon fattiness
 flavor: Sweet hickory smoky, with burnt and charred woody notes, smoked meaty and bacon-like
 
Senary (Sixth) - bacon
FL/FR2-methoxy-4-vinyl phenol
 odor: dry woody fresh amber cedar roasted peanut
 flavor: smoky bacon
 
Septenary (Seventh) - bacon
 
Octonary (Eighth) - bacon
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