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Odor Descriptors for malty
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Primary (First) - malty
FL5-ethyl-3-methyl cyclotene
 odor: malty caramellic
FL malt distillates
 odor: sweet sugar creamy brown malt honey
 flavor: malty sugar molasses honey caramellic acidic
FR malt fragrance
FDS-methyl methioninium chloride
 odor: Malty, tomato, methional, sulfureous, with a green nuance
 flavor: Sulfureous creamy, tomato, malty, vegetable like
Secondary (Second) - malty
FL chocomalt powder
 odor: chocolate malty
 flavor: chocolate malty
4-ethyl-2-hydroxy-3-methyl-2-cyclopenten-1-one
 odor: sweet malty
Tertiary (Third) - malty
FL2-acetyl-1-pyrroline
 odor: popcorn toasted grain malty
FL/FRroasted arabica coffee bean oil
 odor: dark roast brewed coffee
 flavor: Beany roasted coffee with an astringent brown bitter afternote
Quaternary (Fourth) - malty
FL butyraldehyde
 odor: pungent cocoa musty green malty bready
 flavor: Cocoa, green, grainy, fermented
FL/FR humulus lupulus extract
 odor: woody green citrus malt tagette
 flavor: hops
FL/FR1-hydroxy-2-butanone
 odor: sweet coffee musty grain malt butterscotch
 flavor: Brown, oily and alcoholic with toasted grain notes
Quinary (Fifth) - malty
FL2-ethyl furan
 odor: Chemical-like with a beany bready malty nuance
 flavor: Solvent-like with a dirty musty brown earthy nuance
FL/FR eugenyl acetate
 odor: fresh sweet woody clove floral carnation malt spice
FL/FR2-methyl butyraldehyde
 odor: musty cocoa coffee nutty
 flavor: Musty, furfural and rummy, with nutty and cereal notes, and caramel and fruity undernotes
Senary (Sixth) - malty
FLbarley malt extract
 flavor: caramellic malty cereal fruity bready toasted nutty
Septenary (Seventh) - malty
Octonary (Eighth) - malty
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