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Odor Descriptors for fried
This information is provided to the Internet Community.
 
Primary (First) - fried
(E,Z)-2,4-decadienal
 odor: fried fatty geranium green waxy
(E,Z)-2,4-heptadienal
 
Secondary (Second) - fried
FL2,4,6-triethyl tetrahydro-1,3,5-dithiazine
 odor: alliaceous roasted fried onion leek fatty scallion
 flavor: savory meaty
 
Tertiary (Third) - fried
FL2-hexyl thiophene
 odor: floral fruity gassy green meaty
FL methyl 2-thiofuroate
 odor: milky creamy fried cooked onion
 flavor: cabbage
 
Quaternary (Fourth) - fried
FL2-butyl thiophene
 odor: fruity floral milky fried chicken
FL/FR(Z)-oleic acid
 odor: faint fatty waxy lard fried
 flavor: Fatty, vegetable oil with lard and tallow nuances of french fried potatoes
 
Quinary (Fifth) - fried
 
Senary (Sixth) - fried
FL3,5-undecadien-2-one
 odor: cucumber green tallow fatty fruity fried
 
Septenary (Seventh) - fried
FLS-(2-methyl-3-furyl) ethane thioate
 odor: roasted meat sulfurous eggy burnt cooked fried
 flavor: meaty beefy chicken bacon
 
Octonary (Eighth) - fried
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