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Odor Descriptors for burnt
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Primary (First) - burnt
FL acetaldehyde diethyl mercaptal
 odor: burnt rubbery alliaceous
FL3-acetyl-2,5-dimethyl thiophene
 odor: burnt roasted meaty
 flavor: sweet dried hazelnut almond marzipan
FL4-acetyl-2-methyl pyrimidine
 odor: burnt meaty roasted
FR amber oil
 odor: burnt leather smoky tar like amber
FL2-isobutyl-4,5-dimethyl oxazole
 odor: burnt roasted
FL dimethyl dihydrocyclopentapyrazine
 odor: burnt earthy nutty roasted coffee
FL6,7-dimethyl dihydrocyclopentapyrazine
 odor: burnt earthy nutty roasted
FL2,5-dimethyl-4-ethyl oxazole
 odor: burnt roasted
 flavor: green ethereal hazelnut
FL4,5-dimethyl-2-ethyl thiazole
 odor: burnt hazelnut cocoa
FL4,5-dimethyl-2-propyl oxazole
 odor: roasted burnt
 flavor: fatty metallic
FL ethyl dimethyl pyrazine
 odor: burnt popcorn roasted cocoa
FL hexyl mercaptan
 odor: Intense roasted meaty, sulfurous and slightly alliaceous with roasted meaty and nutty nuance
 flavor: Roasted burnt meat with a fatty, rubbery and sulfurous vegetative nuance
FL/FR2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one
 odor: sweet burnt powerful spicy corylone-like caramel maple coffee bread licorice
FL/FR lepidine
 odor: burnt oily herbal floral sweet
 flavor: sweet floral oily slightly burnt
isomaltol
 odor: burnt caramellic fruity
FL2-methyl benzofuran
 odor: burnt phenolic
 flavor: phenolic burnt
(R)-2-methyl butyraldehyde
 odor: burnt cocoa coffee
6-isopropyl-1,3,3-trimethyl-2,9-dioxa-bicyclo[3.3.1] nonan-4-ol
 odor: burnt, animal
FL tea pyrrole
 odor: burnt roasted smoky
 flavor: burnt
FLgamma-thiobutyrolactone
 odor: burnt garlic
 flavor: burnt chemical
FL2-thiophene thiol
 odor: burnt caramel roasted coffee
 flavor: coffee
Secondary (Second) - burnt
FL/FR beech wood creosote
 odor: smoky
 flavor: smoky burnt
FL benzyl disulfide
 odor: smoky burnt earthy green caramel
FL benzyl methyl sulfide
 odor: roasted burnt beef pork lamb chicken
FL/FR birch tar oil
 odor: smoky burnt wood leathery phenolic
FL2-butenoic acid
 odor: roasted burnt
FL/FR5-sec-butyl-2,3-dimethyl pyrazine
 odor: marine burnt roasted
FR cade oil
 odor: smoky birch tar burnt grilled leather
FR cade oil replacer
 odor: cade
FR cedarwood oil china
 odor: woody burnt musty cedar
FL/FRroasted arabica coffee bean oil CO2 extract
 odor: coffee burnt beany
 flavor: roasted espresso coffee burnt
FL2-ethyl-5-methyl furan
 odor: fresh gassy burnt
FL/FR ethyl vanillate
 odor: phenolic burnt guaiacol smoky powdery metallic
4-methoxy-alpha-toluene thiol
 odor: sulfurous slightly burnt floral balsamic anise seed
FL/FR methyl benzoxole
 odor: tobacco burnt phenolic meaty powdery capers
FL2-propyl-3,5-dimethyl pyrazine
 odor: hazelnut burnt
FD propyl paraben
 odor: sweet smoky burnt woody hawthorn
(R)-strawberry furanone methyl ether
 odor: burnt, intensive caramel
FL/FR tropical trithiane
 odor: Sulfurous, burnt meaty, green, fruity, blackcurrant, black berry, cooling, catty and tropical with a grapefruit nuance
 flavor: Fruity, sulfureous, tangy berry, with cooling catty minty blackcurrant and tropical nuances
Tertiary (Third) - burnt
FL acer spicatum bark extract
 odor: sweet tobacco maple burnt
 flavor: brown roasted maple woody bitter
FL4-allyl-2,6-dimethoxyphenol
 odor: smoky, meaty, phenolic, sweet, ham and woody
 flavor: Meaty, phenolic, smoky and bacony, with creamy vanilla nuances
FL/FR cyclotene
 odor: sweet caramel maple sugar coffee woody
 flavor: Sweet, maple, bready, caramellic with nutty nuances
FR1,4-bis-(1,2-dimethyl propyl)-6,8-dioxabicyclo(3.2.1)octane
 odor: Dirty, chemical, and burnt
FL diphenyl disulfide
 odor: sulfurous earthy burnt
 flavor: sulfurous earthy
FL2-ethyl furan
 odor: Chemical-like with a beany bready malty nuance
 flavor: Solvent-like with a dirty musty brown earthy nuance
FL/FR furfuryl mercaptan
 odor: Roasted coffee, sulfurous, with a burnt match note. It is savory meaty with chicken and fried onion nuances.
 flavor: Sulfurous roasted coffee, burnt match-like, rubbery, and slightly nutty with eggy and savory meaty nuances.
FL/FR furfuryl thioacetate
 odor: SuIfureous, roasted, savory, alliaceous, vegetative and coffee-like
 flavor: Roasted, alliaceous, garlic, coffee, meaty, savory and sulfureous
FL1,6-hexane dithiol
 odor: burnt fatty meaty fungal sulfurous
 flavor: burnt fatty meaty
FL molasses blackstrap
 odor: brown molasses burnt sulfury sweet bready coffee maple
 flavor: sweet molasses brown sulfury bready malty
FL roasted butanol
 odor: Roasted, meaty and sulfureous with a fatty, brothy nuance
 flavor: Sulfureous, roasted and meaty with a burnt, savory note
FL/FR rum ether
 odor: Empyromatic, acidic, woody, burnt, with meaty and whiskey notes
 flavor: Burnt, smoky, woody, caramellic with rum and brandy notes
FL/FR thymyl methyl ether
 odor: woody smoky burnt
 flavor: musty green earthy coffee beany
FL/FR toffee furanone
 odor: sweet cotton candy sugar caramel bready
Quaternary (Fourth) - burnt
FL coffee distillates
 flavor: coffee
FL2-ethoxythiazole
 odor: Musty, vegetative, green, phenolic, nutty, coffee and brothy
 flavor: Musty, vegetative, brothy, nutty and coffee with a slight rubbery nuance
FL/FR furfural
 odor: sweet woody almond fragrant baked bread
 flavor: Brown, sweet, woody, bready, nutty, caramellic with a burnt astringent nuance
FL/FR5-methyl-3-heptanone
 odor: herbal sweet oily
 flavor: fruity citrus
FL/FR methyl nonane dione
 odor: fruity straw caramel burnt
FL thioacetic acid
 odor: cooked roasted meaty burnt
Quinary (Fifth) - burnt
FL1-ethyl-2-acetyl pyrrole
 odor: nutty roasted
 flavor: pungent dusty, somewhat nutty
FL2-ethyl-5-methyl thiophene
 odor: sulfurous ethereal solvent fruity burnt
 flavor: green oily leafy geranium phenolic
FL/FR filbert pyrazine
 odor: Nutty, peanut, musty, corn-like with raw earthy and bready nuances
 flavor: Nutty peanut, musty corn-like with raw and oily nuances
FL/FR maltol
 odor: sweet caramel cotton candy jam fruity baked bread
 flavor: Sweet, cotton candy, caramellic, with jammy fruity and berry notes
FL3-methyl-2-butane thiol
 odor: sulfurous, savory burnt rubber, roasted chicken and pork meaty with nuances of roasted coffee, cultured cheeses and roasted cashew nuts.
 flavor: sulfurous, savory fried meaty, fried fatty with coffee and cooked onion nuances with a slight tongue bite
FLS-(2-methyl-3-furyl) ethane thioate
 odor: roasted meat sulfurous eggy burnt cooked fried
 flavor: meaty beefy chicken bacon
FL pyrazinyl ethane thiol
 odor: Sulfureous, meaty, savory, roasted and burnt with beef and chicken notes
 flavor: Meaty, sulfureous, pot roast and savory with nuances suitable for chicken and pork
FL/FR shoyu furanone
 odor: Sweet, caramellic, bready, maple, brown sugar with burnt undernotes
 flavor: Burnt, caramellic, sweet, fruity
Senary (Sixth) - burnt
FL/FR dipropyl disulfide
 odor: Sulfureous, alliaceous, fresh, green onion, scallion and metallic with a slight tropical nuance
 flavor: Alliaceous, sulfureous, green, vegetative and asafetida nuances
FL garlic oleoresin
 odor: Roasted, onion, garlic, with sulfury savory HVP-like nuances
 flavor: Burnt, roasted, sauteed, onion and garlic
FL/FRortho-methyl acetophenone
 odor: sweet hawthorn powdery anisic coumarinic phenolic burnt nutty honey
FL/FR2-isopropyl phenol
 odor: solvent like, phenolic, smoky with toasted woody and burnt rubber nuances
 flavor: solvent like, shoe polish, woody smoky, aged scotch and whiskey like with tar and burnt rubber nuances
FL/FR vinyl sulfurol
 odor: Diffusive, musty, nutty, root vegetable-like
 flavor: Nutty, musty, earthy, cocoa powder like
FL/FR whiskey lactone
 odor: tonka coumarin coconut toasted nutty celery burnt
 flavor: Woody, coumarinic, coconut, Iactonic, creamy and nutty with a toasted nuance
Septenary (Seventh) - burnt
FL hexyl mercaptan
 odor: Intense roasted meaty, sulfurous and slightly alliaceous with roasted meaty and nutty nuance
 flavor: Roasted burnt meat with a fatty, rubbery and sulfurous vegetative nuance
Octonary (Eighth) - burnt
FL furfuryl thiopropionate
 odor: Sulfureous, coffee-like, onion and garlic, with a sauteed savory nuance
 flavor: Sulfureous, coffee, onion and garlic-like with meaty savory roast nuances
FL/FR5-methyl quinoxaline
 odor: Nut shell, musty, roasted and pyrazine-like with coffee, hazelnut and potato nuances
 flavor: Nutty, roasted, peanut and pyrazine-like with a yeasty corn chip nuance
FL/FR2,3,5,6-tetramethyl pyrazine
 odor: Nutty, musty and vanilla with dry, brown cocoa nuances
 flavor: Nutty, musty, cocoa, drying, peanut-like and raw coffee notes
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