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Flavor Descriptors for peanut roasted peanut
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Primary (First) - peanut roasted peanut
FL arachis hypogaea fruit extract
 odor: Peanut, creamy, oily with a fatty roasted nutty depth
 flavor: Peanut, oily, light roasted nutty and fatty nuance
FL/FR methoxymethyl pyrazine
 odor: nutty fresh roasted peanut nut skin green
 flavor: nutty
FL/FR5-methyl quinoxaline
 odor: Nut shell, musty, roasted and pyrazine-like with coffee, hazelnut and potato nuances
 flavor: Nutty, roasted, peanut and pyrazine-like with a yeasty corn chip nuance
FL/FR nutty pyrazine
 odor: Sweet, nutty, roasted, toasted, grainy, coffee and corn with savory, meaty nuances
 flavor: Musty, nutty, roasted and grainy with coffee notes
FL peanut flavor
FLroasted peanut flavor
 
Secondary (Second) - peanut roasted peanut
(pyrrolyl-2)-propan-1,2-dione
 flavor: bitter, roasted peanut
 
Tertiary (Third) - peanut roasted peanut
FL/FR2-acetyl-3,5(or 6)-dimethyl pyrazine
 odor: nutty roasted hazelnut roasted peanut popcorn corn chip toasted grain nut flesh peanut butter
 flavor: nutty roasted hazelnut roasted peanut popcorn toasted grain nut flesh peanut butter
FL propyl 2-mercaptopropionate
 odor: cooked roasted meat baked potato
 flavor: earthy baked potato roasted peanut
 
Quaternary (Fourth) - peanut roasted peanut
 
Quinary (Fifth) - peanut roasted peanut
 
Senary (Sixth) - peanut roasted peanut
 
Septenary (Seventh) - peanut roasted peanut
 
Octonary (Eighth) - peanut roasted peanut
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