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Flavor Descriptors for peanut
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Primary (First) - 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 arachis hypogaea fruit extract
 odor: Peanut, creamy, oily with a fatty roasted nutty depth
 flavor: Peanut, oily, light roasted nutty and fatty nuance
FL3,5(6)-cocoa pyrazine
 odor: nutty nut skin hazelnut peanut chocolate roasted
 flavor: Peanut, nut skin, brown, roasted, hazelnut, with coffee and chocolate nuances
FL/FR filbert pyrazine
 odor: Nutty, peanut, musty, corn-like with raw earthy and bready nuances
 flavor: Nutty peanut, musty corn-like with raw and oily nuances
FL/FR methoxymethyl pyrazine
 odor: nutty fresh roasted peanut nut skin green
 flavor: nutty
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/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/FR2-methyl thio-3,5 or 6-methyl pyrazine
 odor: Toasted popcorn, roasted almond, hazelnut, peanut and cashew nutty, with a caramellic and corn-chip nuance
 flavor: Peanut and pecan nutty, popcorn and corn-chip-like with a burnt musty 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 brittle flavor
FL peanut butter cup flavor
FL peanut butter flavor
FL peanut flavor
FL peanut flavor
FLroasted peanut flavor
FLroasted peanut flavor
Secondary (Second) - peanut
FL caramel peanut flavor
FLchocolate peanut butter flavor
1-propanoyl pyrrole
 flavor: astringent, peanut, roasted
(pyrrolyl-2)-propan-1,2-dione
 flavor: bitter, roasted peanut
Tertiary (Third) - peanut
FL propyl 2-mercaptopropionate
 odor: cooked roasted meat baked potato
 flavor: earthy baked potato roasted peanut
Quaternary (Fourth) - peanut
FL/FR2-acetyl-3-ethyl pyrazine
 odor: Earthy, nutty, musty, potato and corn-like
 flavor: Musty, nutty, cocoa and peanut, with a vegetative, potato and bean nuance
Quinary (Fifth) - peanut
FL/FR propyl alcohol
 odor: Alcoholic, fermented, weak fusel and tequila like, musty and yeasty, with a slightly sweet fruity nuance of apple and pear
 flavor: Alcoholic, earthy, fermented, fusel-like, with peanut nutty nuances as well as fruity nuances of apple, pear, bubble gum
FL/FR2,3,5,6-tetramethyl pyrazine
 odor: Nutty, musty and vanilla with dry, brown cocoa nuances
 flavor: Nutty, musty, cocoa, drying, peanut-like and raw coffee notes
Senary (Sixth) - peanut
FL dihydroxyacetophenone (mixed isomers)
 odor: Vegetative, green, fatty and nutty with earthy, powdery nuances
 flavor: Green, vegetative, fatty and nutty with mushroom and peanut nuances
Septenary (Seventh) - peanut
Octonary (Eighth) - peanut
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