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Flavor Descriptors for tomato
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Primary (First) - tomato
FL bloody mary flavor
FL bohemian sunset flavor
FL catsup flavor
FL ketchup flavor
FL tomato compound
 flavor: tomato
FL tomato distillates
 flavor: tomato
FL tomato enhancers
 flavor: tomato
FL/FR tomato essence
 odor: tomato
 flavor: tomato
FL tomato flavor
FLcooked tomato flavor
FLgreen tomato flavor
FLroasted tomato flavor
FLsmoky tomato flavor
FL tomato fractions
 flavor: tomato
FL tomato juice concentrate
 flavor: tomato
FD tomato powder
 flavor: tomato
Secondary (Second) - tomato
(E)-4-hexen-1-ol
 odor: green herbal musty tomato metallic
 flavor: green tomato fresh herbal vegetable
FL/FR(Z)-4-hexen-1-ol
 odor: green cooked vegetable tomato cooked turnup brothy gassy
 flavor: Green, tomato, fresh with herbal vegetable nuances
FL/FR methional
 odor: Vegetable oil. Creamy tomato, potato skin and French fry, yeasty, bready, limburger cheese with a savory meaty brothy nuance
 flavor: Musty tomato, potato, vegetative, mold ripened cheeses, onion, beefy brothy and egg and seafood nuances
FL potato butyraldehyde
 odor: Sulfureous, vegetative, cabbage-like and green with a fishy nuance
 flavor: Vegetative, tomato, fishy and sulfureous
FL raspberry tomato flavor
Tertiary (Third) - tomato
FL/FR2-isobutyl thiazole
 odor: green wasabi privet tomato leaf earthy vegetable metallic
 flavor: Green, vegetable, tomato-like with raw musty nuances
FL/FR dimethyl sulfide
 odor: sulfury onion sweet corn vegetable cabbage tomato green radish
 flavor: Sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternote
4-methyl-1,3-dithiane
 flavor: onion garlic tomato sulfurous
FDS-methyl methioninium chloride
 odor: Malty, tomato, methional, sulfureous, with a green nuance
 flavor: Sulfureous creamy, tomato, malty, vegetable like
FL methyl propyl disulfide
 odor: Sulfureous, alliaceous, radish, mustard, tomato, potato and garlic
 flavor: Onion, garlic, tomato, potato, alliaceous and vegetative
FL1-methyl thio-3-octanone
 flavor: fatty citrus tomato vine vegetable peely blue cheese
FL/FR petitgrain lemon oil
 odor: fresh sweet oily floral citrus lemon tomato woody bitter
 flavor: petitgrain
Quaternary (Fourth) - tomato
FL/FR(Z)-4-hepten-1-ol
 odor: fresh oily fatty creamy vegetable dairy green grassy
 flavor: sweet green dry strawberry tomato leaf
Quinary (Fifth) - tomato
FL benzyl mercaptan
 odor: Sharp, sulfuraceous, onion, garlic, horseradish, mint and coffee
 flavor: Leek, horseradish, cabbage, green, tomato and coffee
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)-3-hexen-1-yl (Z)-3-hexenoate
 odor: green tomato leaf pear melon metallic fennel tropical
 flavor: fruity green pear
FL methional diethyl acetal
 odor: pungent cabbage
 flavor: mushroom onion green sweet tomato garlic
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
Senary (Sixth) - tomato
FL/FR3-hexenal
 odor: Sharp penetrating leafy green, vegetative stemmy with unripe tomato, melon and tropical nuances
 flavor: Strong, aromatic green, with waxy vegatative green melon and tomato nuances. And a hint of cinnamon spice
FL/FR2-nonenal
 odor: Fatty, green, waxy and vegetative with cucumber-melon, cereal notes and a chicken fat nuance
 flavor: Fatty, green, melon, waxy, vegetative, tomato and mushroom with chicken nuances
Septenary (Seventh) - tomato
Octonary (Eighth) - tomato
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