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Flavor Descriptors for potato
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Primary (First) - potato
2-isobutyl-1-octanol
FL/FR mesityl oxide
 odor: musty, mildew, earthy, chemical, card board like with nutty, chocolate and woody nuances
 flavor: potato bin, raw and baked potato, jimica with raw vegetative, nutty and dirt like nuances
FL potato chip flavor
FL potato enhancers
 flavor: potato
FL potato flavor
FLfried potato flavor
FLsweet potato flavor
Secondary (Second) - potato
2-acetyl-4-methyl thiophene
 flavor: nutty, starchy
FL/FR2,5-dimethyl pyrazine
 odor: cocoa roasted nuts roast beef woody grass medical
 flavor: Musty, potato, cocoa and nutty with a fatty and oily nuance
FL/FR mesityl oxide
 odor: musty, mildew, earthy, chemical, card board like with nutty, chocolate and woody nuances
 flavor: potato bin, raw and baked potato, jimica with raw vegetative, nutty and dirt like nuances
6-methyl-2-acetyl-pyridine
 flavor: sulfury, starch-like, potato chocolate-like
2-methyl-3-isopropyl pyrazine
 odor: enhanced the woody and coffee grounds notes
 flavor: earthy; green; sulfury; mouthfeel
FL potato butanone
 odor: Sulfureous, vegetative, potato, earthy, tomato, metallic and fatty
 flavor: Sulfureous, potato, earthy, vegetative, fatty, fishy, metallic and mushroom
FL propyl 2-mercaptopropionate
 odor: cooked roasted meat baked potato
 flavor: earthy baked potato roasted peanut
Tertiary (Third) - potato
FL/FR2-sec-butyl-3-methoxypyrazine
 odor: Musty, green, vegetative, nutty, peppery and potato-like
 flavor: Musty, vegetative, potato, galbanum, fishy and earthy
FL/FR4-hexenol
 odor: pungent green vegetable oily
 flavor: metallic earthy potato cooked pineapple
FL/FR(Z)-3-octen-1-ol
 odor: powerful fresh fatty melon green earthy
 flavor: fatty fruity raw potato earthy
Quaternary (Fourth) - potato
FL/FR2-ethyl pyrazine
 odor: Nutty, musty, fermented, coffee, roasted,cocoa and meaty nuances
 flavor: Nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance
FL/FR hazelnut pyrazine
 odor: Musty, nut skin, earthy, toasted, potato bin, green and meaty
 flavor: Musty, toasted, nutty, potato, cocoa, earthy and dirty
FL lucuma flavor
FL methyl propyl disulfide
 odor: Sulfureous, alliaceous, radish, mustard, tomato, potato and garlic
 flavor: Onion, garlic, tomato, potato, alliaceous and vegetative
FL/FR2,4,5-trimethyl oxazole
 odor: nutty nut skin roasted wasabi shellfish mustard vegetable
 flavor: burnt nutty hazelnut potato mushroom
FL/FR2,3,5-trimethyl pyrazine
 odor: Nutty, musty, powdery cocoa, potato and musty
 flavor: Raw, musty, nutty, potato
Quinary (Fifth) - potato
FL/FR2-ethyl fenchol
 odor: earthy ground rooty damp musty camphor
 flavor: rooty earthy humus mushroom potato tea
FL/FR hexyl (E)-tiglate
 odor: sweet caramel green walnut oily radish
 flavor: Green, sweet pear with vegetative nuances of radish, potato and mushroom
FL2-methyl thioacetaldehyde
 odor: Sulfureous, vegatative, onion, garlic, mustard and nutty with a potato nuance
 flavor: Alliaceous and vegetative with a good mouthfeel and onion and garlic-like with a potato and bready nuance
FL/FR nonanal (aldehyde C-9)
 odor: waxy aldehydic rose fresh orris orange peel fatty peely
 flavor: Effervescent, aldehydic citrus, cucumber and melon rindy, with raw potato and oily nutty and coconut like nuances
Senary (Sixth) - potato
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
FL/FR3,5-cocoa pyrazine
 odor: Peanut, nutty, caramel, coffee, musty, cocoa, pyrazine and roasted
 flavor: Sweet, nutty, caramellic, coffee, corn, cocoa and potato
FL(E,E)-2,4-decadienal
 odor: oily cucumber melon citrus pumpkin nut meat
 flavor: Fatty, chicken, aldehydic, green, fried and potato
FL/FR(Z)-2-hexen-1-ol
 odor: fresher than the trans-2-hexenol green leafy fruity
 flavor: Green vegetative and herbal, raw green beans, tomato and potato with a fusel winey nuance
FL/FR(Z)-oleic acid
 odor: faint fatty waxy lard fried
 flavor: Fatty, vegetable oil with lard and tallow nuances of french fried potatoes
FL propionaldehyde
 odor: Ethereal, pungent, chocking with earthy, alcoholic wine lees-like with a whiskey and brandy impact and cocoa nutty and slightly meaty nuance on dryout with a grape like nuance
 flavor: Musty, yeasty, ethereal, nutty and vegetative with nuances of potato, blue cheese, grape, banana, apple, broccoli, almond and chocolate
FL propylene glycol acetone ketal
 odor: Earthy, green, vegetative, musty, raw potato and tomato
 flavor: Green, earthy, vegetative and musty with tomato and potato nuances
Septenary (Seventh) - potato
Octonary (Eighth) - potato
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