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Flavor Descriptors for bloody
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Primary (First) - bloody
Secondary (Second) - bloody
Tertiary (Third) - bloody
FL1,3-butane dithiol
 odor: Garlic, meaty sulfurous, roasted garlic and onion, spicy, with nutty nuances
 flavor: Garlic, mushroom, bloody metallic, roasted burnt rubber nuances, HVP and meaty, garlic
Quaternary (Fourth) - bloody
FL difurfuryl sulfide
 odor: Mild, earthy, fungal, mushroom-like with roasted meaty undertone, cocoa and coffee with nutty nuances
 flavor: Earthy, mushroom, metallic, with bloody savory notes
Quinary (Fifth) - bloody
FL/FR sulfuryl acetate
 odor: meaty beef juice beef gravey
 flavor: Meaty, brothy, bready, brown, with a beefy bloody and chicken note
Senary (Sixth) - bloody
Septenary (Seventh) - bloody
Octonary (Eighth) - bloody
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