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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 almond flavor
FLtoasted chestnut flavor
FLtoasted coconut flavor
FLtoasted coriander flavor
FLtoasted corn flavor
FLtoasted cumin flavor
FLtoasted fennel flavor
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
FL/FR hazelnut pyrazine
 odor: musty nut skin earthy roasted hazelnut toasted potato dusty foliage vegetable
 flavor: musty nutty toasted cocoa hazelnut potato potato chip earthy dirty
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
FL taco flavor
 
Quaternary (Fourth) - toasted
FL/FR2-acetyl thiazole
 odor: nutty popcorn roasted peanuts hazelnut
 flavor: Corn chip with a slight musty background
FL burnt flavor
FL caramel corn flavor
FL/FR1-hydroxy-2-butanone
 odor: Sweet, brown, coffee, musty, grain- and pyrazine-like with malt and butterscotch nuances
 flavor: Brown, oily and alcoholic with toasted grain notes
FL nut flavor
FL/FRgamma-octalactone
 odor: sweet coconut waxy creamy tonka dairy fatty
 flavor: Lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach
FL popcorn flavor
 
Quinary (Fifth) - toasted
FL apple cinnamon french toast flavor
FL bread crust distillate
 flavor: bready
FL bread crust flavor
FL bread flavor
FLwheat bread flavor
FLwhite bread flavor
FL/FR ethyl cyclopentenolone
 odor: sweet caramel maple fenugreek
 flavor: Sweet, jammy, fruity, brown, toasted, maple, nutty
FL levisticum officinale oleoresin
 odor: sweet spicy warm celery angelica tonka
 flavor: spicy celery fenugreek maple toasted caramellic
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
FL/FR2,3,5-trimethyl pyrazine
 odor: nutty nut skin earthy powdery cocoa baked potato roasted peanut hazelnut musty
 flavor: raw nut skin vegetable cocoa toasted earthy chocolate coffee
 
Senary (Sixth) - toasted
FLbarley malt extract
 odor: caramellic brown sugar cereal creamy malty honey
 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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