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Flavor Descriptors for toasted
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Primary (First) - toasted
FL/FR acetyl propionyl
 odor: pungent sweet butter creamy caramel nutty cheese
 flavor: Toasted, buttery and caramellic with marshmallow and molasses nuances
FLtoasted marshmallow flavor
4-methyl-2-butyryl-thiazole
 flavor: toasted, unroasted coffee bean
FL/FR methyl furfuryl disulfide
 odor: Roasted coffee, sulfurous cooked meat and liver, onion and garlic nuances. Slight eggy undertones
 flavor: Roasted coffee, toasted onion and garlic, with roasted beef and fried pork nuances
FLtoasted oat flavor
FLroasted sesame seed oil
 flavor: toasted sesame
FLfrench toast flavor
Secondary (Second) - toasted
FLtoasted chestnut flavor
FLtoasted coconut flavor
FLtoasted coriander flavor
FLtoasted corn flavor
FLtoasted cumin flavor
FLtoasted fennel flavor
FL/FR hazelnut pyrazine
 odor: Musty, nut skin, earthy, toasted, potato bin, green and meaty
 flavor: Musty, toasted, nutty, potato, cocoa, earthy and dirty
FLtoasted nut flavor
FLtoasted onion flavor
FLtoasted pecan flavor
FLtoasted praline flavor
 pyrazinylmethylthiol acetate
 flavor: sulfurous, toasted, nutty, burnt cereal
FLtoasted sesame flavor
FLtoasted shallot flavor
Tertiary (Third) - toasted
FL/FR acetyl butyryl
 odor: dry sweet caramel butter oily fatty creamy phenolic fruity
 flavor: Creamy, fruity, toasted brown caramellic notes
FL/FR2-acetyl-5-methyl furan
 odor: strong musty nutty hay coconut coumarin milky
 flavor: Nutty cocoa-like with a toasted bready nuance
FL2-acetyl-2-thiazoline
 odor: corn chip taco potato chip toasted bread nutty
 flavor: Taco chips, slightly popcorn, toasted and roasted grain, salty impression
isoamyl thiophene-2-carboxylate
 flavor: sulfury, rubbery, toasted
FLtoasted cinnamon cashew flavor
FLtoasted cinnamon pecan flavor
FLtoasted hazelnut cream flavor
FLtoasted maple nut flavor
FL sesame distillates
 flavor: roasted nutty toasted
FL shallot oil
 odor: alliaceous sulfurous onion
 flavor: Sweet, sulfureous, alliaceous, pungent with a toasted-onion nuance
Quaternary (Fourth) - toasted
FL/FR2-acetyl thiazole
 odor: nutty popcorn roasted peanuts hazelnut
 flavor: Corn chip with a slight musty background
FL/FR1-hydroxy-2-butanone
 odor: sweet coffee musty grain malt butterscotch
 flavor: Brown, oily and alcoholic with toasted grain notes
FL/FRgamma-octalactone
 odor: sweet coconut waxy creamy tonka dairy fatty
 flavor: Lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach
Quinary (Fifth) - toasted
FL/FR ethyl cyclopentenolone
 odor: sweet caramel maple fenugreek
 flavor: Sweet, jammy, fruity, brown, toasted, maple, nutty
FL(±)-2-mercapto-5-methylheptan-4-one
 odor: gassy, tropical, grapefruit, muscat grape, grapes on the vine
 flavor: mushroom, meaty, roasted, nutty, toasted, and hazelnut
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
Senary (Sixth) - toasted
FLbarley malt extract
 flavor: caramellic malty cereal fruity bready toasted nutty
Septenary (Seventh) - toasted
FL/FR whiskey lactone
 odor: tonka coumarin coconut toasted nutty celery burnt
 flavor: Woody, coumarinic, coconut, Iactonic, creamy and nutty with a toasted nuance
Octonary (Eighth) - toasted
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