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Odor Descriptors for cooked
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Primary (First) - cooked
FL2-acetyl-4-methyl thiazole
 odor: cooked meat
 flavor: nutty burnt
FL4-methoxybenzoyl oxyacetic acid
 odor: cooked brown roasted
FL methyl 3-(methyl thio) butanoate
FL2-methyl-1-methyl thio-2-butene
 odor: cooked roasted meaty
FL(±)-3-(methyl thio) heptanal
 odor: cooked roasted fatty green
FL3-(methyl thio) methyl thiophene
 odor: cooked roasted dairy
FL12-methyl tridecanal
 odor: sweet, fatty, waxy, rich savory animal fatty with a citrus and cilantro like nuance
 flavor: Waxy, aldehydic citrus, candle waxy and soapy, with a savory fatty slightly rancid cilantro like note and with a hint of mango and carrot
FL propyl 2-mercaptopropionate
 odor: cooked roasted meat baked potato
 flavor: earthy baked potato roasted peanut
FL sodium methoxybenzoyl oxyacetate
 odor: cooked brown roasted
FL thioacetic acid
 odor: cooked roasted meaty burnt
Secondary (Second) - cooked
FLS-allyl-laevo-cysteine
 odor: cooked roasted
FL2-butyl-2-butenal
 odor: cooked roasted
 flavor: sweet nutty
FLisobutyl mercaptan
 odor: cooked vegetable mustard
FL3,6-diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglycerides
 odor: sulfurous cooked roasted
 dodecyl mercaptan
 odor: skunk cooked meat
FL3-(ethyl thio) butanol
 odor: cooked roasted nutty
FL/FR methyl furfuryl disulfide
 odor: Roasted coffee, sulfurous cooked meat and liver, onion and garlic nuances. Slight eggy undertones
 flavor: Roasted coffee, toasted onion and garlic, with roasted beef and fried pork nuances
FL/FR2-methyl-3-,5 or 6-(furfuryl thio) pyrazine
 odor: sulfurous nutty roasted coffee cooked meat
FR3-methyl-3-penten-2-one
FL2-methyl thiazolidine
 odor: cooked meaty bouillon soup brothy
FL2,3-octane dione
 odor: dill cooked broccoli buttery
FL1-phenyl-3(5)-propyl pyrazole
 odor: roasted cooked
FL3-isopropenyl pentane dioic acid
 odor: savory cooked roasted
FL pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
 odor: meaty cooked roasted
FL3-thienyl mercaptan
 odor: cooked meat garlic
FL2,4,6-trithiaheptane 10% in triacetin
 odor: sulfurous cooked roasted
 flavor: sulfurous onion
Tertiary (Third) - cooked
FL5-acetyl-2,3-dihydro-1,4-thiazine
 odor: nutty cooked roasted popcorn
FL(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazoline
 odor: meaty nutty cooked roasted
FL(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazoline
 odor: meaty nutty cooked roasted
FL2-ethyl-3-methyl thiopyrazine
 odor: strong roasted or cooked meat
FL1-(3-hydroxy-5-methyl-2-thienyl) ethanone
 odor: meaty brown cooked roasted
FL2-propionyl-2-thiazoline
 odor: meaty nutty cooked roasted
 flavor: popcorn roasted bread baked bread crust
FL tyramine
 odor: mild meaty dirty cooked phenolic rubbery
 flavor: mild sweet vegetative phenolic
Quaternary (Fourth) - cooked
FL/FR benzothiazole
 odor: Sulfureous, rubbery, vegetative, cooked, brown, nutty, coffee-like and meaty
 flavor: Meaty, vegetative, brown, cooked, beefy and coffee-like
FL/FR methyl 2-octenoate
 odor: fruity pear skin green cooked
Quinary (Fifth) - cooked
FL psidium guajava fruit
 odor: sweet ripe tropical sulfury cooked jam
 flavor: tropical fruity green ripe mango guava fatty
Senary (Sixth) - cooked
FL methionol
 odor: SuIfureous and onion-like with a sweet, savory, soupy-cooked vegetable nuance
 flavor: Onion- and garlic-like, with a savory bouillion-like note
FLS-(2-methyl-3-furyl) ethane thioate
 odor: roasted meat sulfurous eggy burnt cooked fried
 flavor: meaty beefy chicken bacon
Septenary (Seventh) - cooked
FL methyl propyl trisulfide
 odor: Sulfureous, onion, garlic, green, metallic and clean with a cooked scallion nuance
 flavor: Onion, garlic, fresh and metallic with a cheese nuance
Octonary (Eighth) - cooked
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