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Odor Descriptors for brown
This information is provided to the Internet Community.
 
Primary (First) - brown
FDred cinchona bark
 odor: brown maple woody botanical rooty
 flavor: bitter astringent maple brown tea woody
FL3-hydroxy-2-octanone
 odor: brown nutty
FL molasses blackstrap
 odor: brown molasses burnt sulfury sweet bready coffee maple
 flavor: sweet molasses brown sulfury bready malty
FL paullinia cupana seed extract
 odor: rooty cocoa tobacco
 flavor: astringent bitter cereal nutty cocoa woody rooty
FL rum
 odor: rum brown alcoholic ether casky
 flavor: smooth rumy brown casky
FL sulfuryl formate
 
Secondary (Second) - brown
FL/FR2-oxobutyric acid
 odor: Sweet, brown, caramellic, creamy with lactonic nuances
 flavor: Sweet, brown, creamy, caramellic with a fatty nuance
FL/FRroasted arabica coffee bean oil
 odor: dark roast brewed coffee
 flavor: Beany roasted coffee with an astringent brown bitter afternote
FR coffee fragrance
FL di-(1-propanyl) sulfide (mixture of isomers)
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
FL1-(3-hydroxy-5-methyl-2-thienyl) ethanone
 odor: meaty brown cooked roasted
FL/FR lovage tincture
 odor: sweet herbal brown celery green leafy earthy
 flavor: sweet brown herbal celery maple
FLbarley malt extract
 flavor: caramellic malty cereal fruity bready toasted nutty
FL medicago sativa extract
 odor: sweet hay dried fruity
FL4-methoxybenzoyl oxyacetic acid
 odor: cooked brown roasted
FL(E,E)-methyl sorbate
 odor: Sweet, fruity, brown, with a spicy green anise nuance
 flavor: Fruity, sweet, brown, vanilla and nutty
FL sodium methoxybenzoyl oxyacetate
 odor: cooked brown roasted
FL/FR tetrahydrofurfuryl acetate
 odor: sweet, fruity, brown, rummy, slightly etherial with caramel nuance
 flavor: Sweet, brown, caramel-like with nutty rummy nuances
 
Tertiary (Third) - brown
FL acetyl isovaleryl
 odor: Sweet, sharp, fruity, creamy with a brown buttery nuance
 flavor: Fruity, creamy with a pineapple nuance
FL apple essence concentrate
 odor: sweet fresh juicy apple woody brown fusel oil
 flavor: fresh sweet green juicy apple cider fusel
FL/FR levisticum officinale root extract
 odor: Sweet, green, celery-like, with a brown herbal nuance
 flavor: Celery-like, with a bitter green and maple botanical nuance
FL/FR3-methyl-2-butenal
 odor: sweet, fruity, pungent, brown and nutty with an almond and cherry nuance
 flavor: Sweet, fruity and green with a nutty and cherry background
 
Quaternary (Fourth) - brown
FL/FR coffee dione
 odor: coffee burnt sugar
 flavor: coffee caramellic
FL3,7-dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
 odor: cooked brown roasted meaty
FL/FR2-ethyl-4-methyl thiazole
 odor: Nutty, brown, savory with coffee, sulfury and meaty nuances
 flavor: Coffee, cocoa, meaty, rubbery
FL/FR2-mercaptopropionic acid
 odor: Sulfury, meaty savory, brown with roasted brown nuances
 flavor: Meaty, sulfurous, brothy, brown
FL pyruvaldehyde
 odor: Sweet, acidic, etherial, brown, with a rummy nuance
 flavor: Sweet, caramellic with a dairy creamy nuance
FL quercus alba chips extract
 odor: Woody, alcoholic, brown, smoky, whiskey and brandy with a spicy nuance
 flavor: Alcoholic, woody, oak, smoky, whiskey and rum
FL/FR trigonella foenum-graecum seed oil CO2 extract
 odor: Sweet, roasted, grainy, bready, brown, nutty, cocoa, coffee and caramellic nuances
 flavor: Roasted, nutty, grainy, bread, brown and meaty nuances
 
Quinary (Fifth) - brown
FL/FR acetyl isobutyryl
 odor: Sweet, fruity, buttery, creamy, with a brown fatty nuance
 flavor: Sweet, creamy, fruity, buttery, with a cooked estry nuance
FL/FR benzothiazole
 odor: Sulfureous, rubbery, vegetative, cooked, brown, nutty, coffee-like and meaty
 flavor: Meaty, vegetative, brown, cooked, beefy and coffee-like
FL/FR4-hydroxybenzaldehyde
 odor: slightly nutty almond, balsamic vanilla like with slight brown honey nuance. with a faint metallic character
 flavor: mparts a creamy mouth feel, slightly musty nutty with vanilla and honey nuances
 
Senary (Sixth) - brown
FL/FR2-acetyl furan
 odor: sweet balsam almond cocoa caramel coffee
 flavor: Sweet, nutty and roasted with a sweet, baked-goods body
FL peanut oxazole
 odor: Musty, nutty, vegetative, cocoa, brown, bready and caramellic
 flavor: Musty, nutty, cocoa, brown, vegetative and bready with a slight bitter nuance
FL/FR strawberry furanone
 odor: sweet cotton candy caramel strawberry sugar
 flavor: Sweet caramellic cooked meaty and fruity nuances
FL/FR2,3,5,6-tetramethyl pyrazine
 odor: nutty musty chocolate coffee cocoa brown lard burnt
 flavor: nutty musty weedy earthy cocoa peanut coffee asparagus
 
Septenary (Seventh) - brown
FL/FR coffee furanone
 odor: sweet solvent bread buttery nutty
 flavor: Nutty and astringent with a slight, creamy almond nuance
FL/FRketoisophorone
 odor: Musty, woody, sweet, tea, citrus lemon with sI. brown nuances
 flavor: Citrus, floral, musty, tea like with green sweet fruity nuances
FL/FR(E)-tiglic acid
 odor: sweet dry spicy woody caramel
 flavor: Sweet, brown, fruity, with ripe and jammy nuances
 
Octonary (Eighth) - brown
FL/FRomega-pentadecalactone
 odor: musk animal powdery natural fruity
 flavor: Vanilla bean, powdery heliotropine, creamy and licorice
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