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Flavor Descriptors for moldy
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Primary (First) - moldy
1,4-dimethyl naphthalene
 flavor: mouldy tarry
1,5-dimethyl naphthalene
 flavor: mouldy aromatic
Secondary (Second) - moldy
2-pyridyl carbinol
 flavor: roasted moldy
Tertiary (Third) - moldy
Quaternary (Fourth) - moldy
 odor: fresh herbal lavender sweet mushroom
 flavor: Mushroom, ketonic, cheesy and moldy with a fruity nuance
Quinary (Fifth) - moldy
FL/FR methional
 odor: Vegetable oil. Creamy tomato, potato skin and French fry, yeasty, bready, limburger cheese with a savory meaty brothy nuance
 flavor: Musty tomato, potato, vegetative, mold ripened cheeses, onion, beefy brothy and egg and seafood nuances
Senary (Sixth) - moldy
Septenary (Seventh) - moldy
Octonary (Eighth) - moldy
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