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Flavor Descriptors for raw
This information is provided to the Internet Community.
Primary (First) - raw
FL/FR2,3,5-trimethyl pyrazine
 odor: Nutty, musty, powdery cocoa, potato and musty
 flavor: Raw, musty, nutty, potato
Secondary (Second) - raw
FL/FR4,5-dimethyl-2-ethyl-3-thiazoline
 odor: meat nut musty sulfury coffee chocolate raw vegetable
 flavor: nut skin raw vegetable nutty cocoa earthy musty
FL/FR(Z)-3-hexen-1-ol
 odor: fresh green cut grass foliage vegetable herbal oily
 flavor: Fresh, green, raw fruity with a pungent depth
FL/FR shoyu pyrazine
 odor: Raw nutty and green pepper
 flavor: Musty, raw, slight nutty, slight radish
Tertiary (Third) - raw
Quaternary (Fourth) - raw
FL/FR2-isobutyl thiazole
 odor: green wasabi privet tomato leaf earthy vegetable metallic
 flavor: Green, vegetable, tomato-like with raw musty 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 menthofuran
 odor: Diffusive, pungent, musty, nutty, pyrazine like, nutty, earthy and coffee
 flavor: Musty, nutty, coffee, raw and legume
Quinary (Fifth) - raw
Senary (Sixth) - raw
Septenary (Seventh) - raw
Octonary (Eighth) - raw
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