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Odor Descriptors for grain
This information is provided to the Internet Community.
Primary (First) - grain
FR gingerbread fragrance
FL hordeum vulgare extract (cereal grass)
 odor: grain caramel molasses
 flavor: malty roasted
Secondary (Second) - grain
FL2-acetyl-1-pyrroline
 odor: popcorn toasted grain malty
FR bran absolute
 odor: cereal grain molasses honey hay tobacco
 flavor: cereal grain honey floral malty
FR bran resinoid
 odor: cereal grain molasses honey hay tobacco
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
Tertiary (Third) - grain
FL/FR1-hydroxy-2-butanone
 odor: sweet coffee musty grain malt butterscotch
 flavor: Brown, oily and alcoholic with toasted grain notes
FL/FR rice bran absolute
 odor: cooked rice hay field powdery
Quaternary (Fourth) - grain
FL/FR2-acetyl-3-methyl pyrazine
 odor: roasted nutty vegetable toasted grain
Quinary (Fifth) - grain
FL/FR2-acetyl-3-methyl pyrazine
 odor: roasted nutty vegetable toasted grain
Senary (Sixth) - grain
FL/FR5-methyl furfural
 odor: Sweet, caramellic, bready, brown, coffee-like
 flavor: Sweet, brown, caramellic, grain, maple-like
Septenary (Seventh) - grain
FL/FR trigonella foenum-graecum seed extract
 odor: Burnt, roasted, bready, coffee, grain, wheat and sesame with a whiskey nuance
 flavor: Roasted, bready and grainy with savory, vegetative and whiskey nuances
Octonary (Eighth) - grain
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