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Odor Descriptors for bread baked
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Primary (First) - bread baked
FRbaked bread fragrance
Secondary (Second) - bread baked
FDlaevo-glutamic acid
 odor: mild yeast baked bread
Tertiary (Third) - bread baked
Quaternary (Fourth) - bread baked
Quinary (Fifth) - bread baked
Senary (Sixth) - bread baked
FL/FR furfural
 odor: sweet woody almond fragrant baked bread
 flavor: Brown, sweet, woody, bready, nutty, caramellic with a burnt astringent nuance
FL/FR maltol
 odor: sweet caramel cotton candy jam fruity baked bread
 flavor: Sweet, cotton candy, caramellic, with jammy fruity and berry notes
Septenary (Seventh) - bread baked
FL/FR strawberry furanone acetate
 odor: sweet caramel tropical fruity brown sugar toffee molasses baked bread
 flavor: sweet caramel, toffee, sweet, strawberry
Octonary (Eighth) - bread baked
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