|
| Primary (First) - cooked |
| FL | | gluconyl ethanolamine |
| | flavor: cooked brown roasted |
| FL | | lactoyl ethanolamine |
| | flavor: cooked roasted |
| FL | 2- | methyl-1,3-dithiolane |
| | odor: sulfurous alliaceous smoky savory vegetable |
| | flavor: cooked roasted onion |
|
| Secondary (Second) - cooked |
| | | thiothenoic acid 3-methyl ester |
| | flavor: cooked vegetable-like |
|
| Tertiary (Third) - cooked |
| FL/FR | | ethyl 2-mercaptopropionate |
| | odor: sulfury meaty green onion |
| | flavor: onion cooked garlic |
| CS | | hibiscus rosa-sinensis flower extract |
| | flavor: acidic astringent cooked fruity vegetable |
| FL | | lactoyl ethanolamine phosphate |
| | flavor: cooked brown roasted |
|
| Quaternary (Fourth) - cooked |
| FL/FR | | acetyl isobutyryl |
| | odor: Sweet, fruity, buttery, creamy, with a brown fatty nuance |
| | flavor: Sweet, creamy, fruity, buttery, with a cooked estry nuance |
| FL/FR | | benzothiazole |
| | odor: Sulfureous, rubbery, vegetative, cooked, brown, nutty, coffee-like and meaty |
| | flavor: Meaty, vegetative, brown, cooked, beefy and coffee-like |
| FL | 3- | mercapto-2-methyl pentanol |
| | odor: sulfurous onion |
| | flavor: alliaceous brothy burnt cooked meaty metallic roasted sulfurous |
| FL/FR | 2- | pentyl furan |
| | odor: Fruity, green, earthy beany with vegetable like nuances |
| | flavor: Green, waxy, with musty, cooked caramellic nuances |
|
| Quinary (Fifth) - cooked |
|
| Senary (Sixth) - cooked |
|
| Septenary (Seventh) - cooked |
|
| Octonary (Eighth) - cooked |