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Odor Descriptors for cabbage
This information is provided to the Internet Community.
 
Primary (First) - cabbage
 benzyl propanesulfinate
 odor: cooked cabbage sauerkraut
 flavor: onion-beef broth
FL mercaptoacetaldehyde
 odor: cabbage
FL methional diethyl acetal
 odor: pungent cabbage
 flavor: mushroom onion green sweet tomato garlic
 methyl hexanesulfinate
 odor: aroma and taste at 0.5-2.0 ppm in aqueous solution as found in fresh cabbage, cole slaw, and sauerkraut
 flavor: cabbage sauerkraut
FL4-(methyl thio) butanol
 odor: cabbage garlic sulfury potato green vegetable
FL4-methyl thiobutyl isothiocyanate
 odor: cabbage radish
FL4-methyl thiobutyraldehyde
 odor: cabbage garlic
FL5-methyl thiopentyl isothiocyanate
 odor: cabbage radish
FL/FR propyl mercaptan
 odor: cabbage natural gas sweet onion
 
Secondary (Second) - cabbage
FLS-methyl benzothioate
 odor: sulfurous cabbage garlic potato vegetable
FL methyl benzyl disulfide
 odor: Sulfureous cabbage-like, vegetative with a green metallic nuance
 flavor: Sulfureous, vegetative, metallic, green, with an onion nuance
FL methyl 4-(methyl thio) butyrate
 odor: sulfury cabbage fruity pineapple cheese
 flavor: sulfurous garlic green onion chive green cheesy
FL2-(methyl thio) methyl-2-butenal
 odor: burnt matches cooked cabbage roasted onion
5-(methyl thio) valeronitrile
 odor: broccoli cabbage
 propyl methanesulfinate
 odor: green onion, cabbage, with a note of surface-ripened cheese
FL tetrahydrothiophene
 odor: cabbage
 
Tertiary (Third) - cabbage
FL/FR dimethyl disulfide
 odor: sulfurous vegetable cabbage onion
 flavor: sulfurous cabbage, malt, cream
FL3-hydroxypyruvic acid
 odor: sour radish cabbage
FL2-methyl-5-methoxythiazole
 odor: green cabbage vegetable sulfurous
FL/FRS-tropical 2-thiobutyrate
 odor: sulfury sweet cabbage tropical brussel sprouts fruity
 
Quaternary (Fourth) - cabbage
FL methionyl acetate
 odor: herbal mushroom cabbage asparagus potato cheesy
FLS-(methyl thio) hexanoate
 odor: fruity ethereal green tropical cabbage cheesy rancid floral green
 
Quinary (Fifth) - cabbage
FL ethyl methyl sulfide
 odor: Sulfurous, tomato and cabbage vegetative with dimethyl sulfide, meaty and metallic nuances
 flavor: Sulfurous, vegetative, dimethyl sulfide-like sweet corn notes, eggy, meaty and clam nuances
FL/FR methyl mercaptan
 odor: Vegetable oil, alliaceous, eggy, creamy with savory nuances
 flavor: Sulfurous, alliaceous, creamy with a surface-ripened cheese topnote and a clean savory meaty depth
FLisopropyl disulfide
 odor: alliaceous onion meaty sulfurous cabbage
 
Senary (Sixth) - cabbage
FL methyl thioacetate
 odor: sulfurous eggy cheese dairy vegetable cabbage
 flavor: sulfurous overripe rotten roasted
FL potato butyraldehyde
 odor: Sulfureous, vegetative, cabbage-like and green with a fishy nuance
 flavor: Vegetative, tomato, fishy and sulfureous
 
Septenary (Seventh) - cabbage
FL/FR coffee difuran
 odor: Sulfurous, coffee, furfuryl mercaptan, roasted, meaty, onion and cabbage, potato
 flavor: Sulfurous, coffee, roasted meaty, onion
FL/FR1-octen-3-one
 odor: Intense earthy, metallic, mushroom-like with vegetative nuances of cabbage and broccoli. It has minor savory notes of fish and chicken
 flavor: Intense creamy earthy mushroom with fishy and vegetative nuances
 
Octonary (Eighth) - cabbage
4-methyl-2-(1-propenyl)-1,3-oxathiane
 odor: garlic, green, starchy, pepper, balsamic, mossy, woody cabbage, sulfur
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 truffle sulfide
 odor: Pungent, metallic, alliaceous, garlic and mustard like with mushroom and horseradish nuances
 flavor: Alliaceous, sulfurous fresh onion and garlic-like with cruciferous vegetable nuances of cabbage, spicy nuances of mustard and horseradish
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