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Odor Descriptors for meaty roasted meaty
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Primary (First) - meaty roasted meaty
FL4-acetyl-2-methyl pyrimidine
 odor: burnt meaty roasted
FL4-allyl-2,6-dimethoxyphenol
 odor: smoky, meaty, phenolic, sweet, ham and woody
 flavor: Meaty, phenolic, smoky and bacony, with creamy vanilla nuances
FL amyl mercaptan
 odor: sulfurous fatty roasted meaty vegetable
FL1,2-butane dithiol
 odor: sulfur roasted meat
FL3,7-dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
 odor: cooked brown roasted meaty
FL(Z+E)-2,5-dimethyl-3-tetrahydrofuran thiol
 odor: sulfury roasted meat onion
FL(Z+E)-2,5-dimethyl-3-thioacetoxytetrahydrofuran
 odor: sulfury roasted meat onion
FL2,5-dimethyl-3-thiofuroyl furan
 odor: coffee roasted meaty
FL1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
 odor: meaty roasted
 flavor: meaty
FL2-ethyl-3-methyl thiopyrazine
 odor: strong roasted or cooked meat
FL1-(3-hydroxy-5-methyl-2-thienyl) ethanone
 odor: meaty brown cooked roasted
FL3-mercapto-2-butanone
 odor: sulfurous onion roasted gassy meaty
 flavor: Roasted meat, sulfurous and alliaceous with nuances of cabbage, coffee and pot roast with fatty drippings
2-mercapto-3-pentanone
 odor: roasted meat
FL methyl dihydrofuran thiol
 odor: sulfurous roasted meaty savory
FLS-(2-methyl-3-furyl) ethane thioate
 odor: roasted meat sulfurous eggy burnt cooked fried
 flavor: meaty beefy chicken bacon
FL3-((2-methyl-3-furyl)thio)-4-heptanone
 odor: roasted meaty
FL4-((2-methyl-3-furyl)thio)-5-nonanone
FL2-methyl-1-methyl thio-2-butene
 odor: cooked roasted meaty
FL/FR2-methyl-3-(methyl thio) pyrazine
 odor: roasted meat nutty almond vegetable
FL2-methyl-3-tetrahydrofuran thiol
 odor: Roasted, crusted beef and chicken, meaty, pot roast, sulfurous and mildly alliaceous
 flavor: Roast beef, meaty, with brothy savory chicken and turkey notes it has a slight fatty alliaceous onion and garlic nuances
FL2-methyl-3-thioacetoxytetrahydrofuran
 odor: sulfurous roasted meaty
 flavor: meaty
FL propyl 2-mercaptopropionate
 odor: cooked roasted meat baked potato
 flavor: earthy baked potato roasted peanut
FL2-isopropyl-3-(methyl thio) pyrazine
 odor: powerful green vegetable roasted meat
FL2-pyridinyl methane thiol
 odor: Roastad, meaty, beef, savory, sufureous, pork, clean and pot roast
 flavor: Meaty, roasted, savory, fatty, beef and popcorn
FL pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
 odor: meaty cooked roasted
FL roasted butanol
 odor: Roasted, meaty and sulfureous with a fatty, brothy nuance
 flavor: Sulfureous, roasted and meaty with a burnt, savory note
 
Secondary (Second) - meaty roasted meaty
FL/FR2,6-dimethyl pyrazine
 odor: cocoa roasted nuts roast beef coffee
 flavor: nutty coffee cocoa musty bready meaty
 
Tertiary (Third) - meaty roasted meaty
FL(R,S)-2-mercapto-3-butanol
 odor: SuIfureous, roasted meat, alliaceous, sauteed onion and garlic
 flavor: Meaty, savory, sauteed onion and garlic
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
FL3-tetrahydrothiophenone
 odor: Alliaceous, cooked meaty with green vegetable nuances
 flavor: alliaceous onion garlic coffee chive
 
Quaternary (Fourth) - meaty roasted meaty
FL hexyl mercaptan
 odor: Intense roasted meaty, sulfurous and slightly alliaceous with roasted meaty and nutty nuance
 flavor: Roasted burnt meat with a fatty, rubbery and sulfurous vegetative nuance
 
Quinary (Fifth) - meaty roasted meaty
FL/FR coffee difuran
 odor: Sulfurous, coffee, furfuryl mercaptan, roasted, meaty, onion and cabbage, potato
 flavor: Sulfurous, coffee, roasted meaty, onion
FL difurfuryl sulfide
 odor: Mild, earthy, fungal, mushroom-like with roasted meaty undertone, cocoa and coffee with nutty nuances
 flavor: Earthy, mushroom, metallic, with bloody savory notes
 
Senary (Sixth) - meaty roasted meaty
FL3-mercapto-3-methyl butyl formate
 odor: sulfurous catty caramelised onion; roast coffee, roast meat, with a tropical nuance on dilution
 
Septenary (Seventh) - meaty roasted meaty
FL3-mercapto-2-pentanone
 odor: Intense sulfurous, alliaceous and catty. It has nutty hazelnut note with savory roasted meaty nuances. It has faint nuances of tropical fruits and grapefruit
 flavor: Intense alliaceous, sulfurous, onion with full bodied savory notes of roasted meat
 
Octonary (Eighth) - meaty roasted meaty
FL allyl mercaptan
 odor: Sulfurous and alliaceous, sauteed onion and garlic, roasted, grilled and charred meaty nuances
 flavor: Alliaceous onion, garlic and leek. It has meaty bouillon savory nuances
FL/FR2-ethyl pyrazine
 odor: Nutty, musty, fermented, coffee, roasted,cocoa and meaty nuances
 flavor: Nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance
FLbis(2-methyl-3-furyl) disulfide
 odor: Sulfurous, strong roasted meaty with a note reminiscent of sulfurol, savory, au jus and chicken nuances
 flavor: Strong meaty, sulfurous, brothy with a hint of thiamin, roasted savory, with nuances of cooked onion, sauteed garlic and black pepper
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