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Flavor Descriptors for radish
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Primary (First) - radish
FL3-(methyl thio) propyl mercaptoacetate
 odor: radish nutty meaty fatty salad creamy
 flavor: radish
Secondary (Second) - radish
FL/FR methyl 3-(methyl thio) propionate
 odor: Sulfureous, vegetative, pungent, rooty, tomato, horseradish, onion and garlic
 flavor: Vegetative, radish and horseradish
FL radish isothiocyanate
 odor: Rooty, pungent, vegetative, sulfureous and horseradish-like
 flavor: Vegetative, radish-Iike with sulfureous, earthy and metallic nuances
Tertiary (Third) - radish
FL2-furyl acetone
 odor: caramellic fruity spicy radish
 flavor: green burnt radish
FL1-(methyl thio)-2-butanone
 odor: fresh radish, mustard, horseradish and wasabi like with alliaceous onion and savory metallic and vegetative nuances.
 flavor: sulfurous, cabbage and radish, horseradish, toasted onion and dairy like nuances
Quaternary (Fourth) - radish
FL allyl sulfide
 odor: Pungent, sulfurous, onion-garlic and horseradish-like with a metallic nuance
 flavor: Sulfurous, onion-garlic and vegetative radish-like with a slightly hot nuance
FL/FR hexyl (E)-tiglate
 odor: sweet caramel green walnut oily radish
 flavor: Green, sweet pear with vegetative nuances of radish, potato and mushroom
FL/FR shoyu pyrazine
 odor: Raw nutty and green pepper
 flavor: Musty, raw, slight nutty, slight radish
Quinary (Fifth) - radish
FL/FR(Z)-leaf acetal
 odor: green violet natural green leaf mushroom earthy
 flavor: Green, vegetative, grassy, musty and radish-like with a fruity nuance
Senary (Sixth) - radish
Septenary (Seventh) - radish
Octonary (Eighth) - radish
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