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Odor Descriptors for meaty
This information is provided to the Internet Community.
 
Primary (First) - 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
FLgamma-aminobutyric acid
 odor: savory meaty
FL amyl mercaptan
 odor: sulfurous fatty roasted meaty vegetable
FL amyl mercaptan
 odor: sulfurous fatty roasted meaty vegetable
FL bacon dithiazine
 odor: meaty smoked bacon
 flavor: burnt roasted crispy bacon
FL1,2-butane dithiol
 odor: sulfur roasted meat
FL2-(2-butyl)-4,5-dimethyl-3-thiazoline
 odor: meaty spicy vegetable
FL cyclopropyl (E,Z)-2,6-nonadienamide
FL2,5-diethyl thiazole
 odor: meaty musty nutty
FL dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazine
FL3,5-diisopropyl-1,2,4-trithiolane
 odor: powerful crispy bacon
FLN-(2-(3,4-dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide
FLbis(2,5-dimethyl-3-furyl) disulfide
FL2,6-dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone
FL3,7-dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
 odor: cooked brown roasted meaty
FL2,4-dimethyl-3-oxazoline
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
FL3,5-dimethyl-1,2,4-trithiolane
 odor: meaty beefy sulfurous
FL1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
 odor: meaty roasted
 flavor: meaty
FL1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
 odor: meaty roasted
 flavor: meaty
FLS-ethyl 2-acetyl aminoethane thioate
 odor: pungent meaty
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
FL ethyl (E,Z)-2,6-nonadienamide
4-hydroxy-2,5-dimethyl thiophen-3(2H)-one
 odor: meaty bready
FL1-(3-hydroxy-5-methyl-2-thienyl) ethanone
 odor: meaty brown cooked roasted
FL1-(3-hydroxy-5-methyl-2-thienyl) ethanone
 odor: meaty brown cooked roasted
FL/FR meaty dithiane
 odor: pork lamb chicken savory bouillon onion
 flavor: meaty pork
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
FL4-mercapto-2-pentanone 1% in acetoin
 odor: pungent meaty
 methional propylene glycol acetal
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
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
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-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 thiazolidine
 odor: cooked meaty bouillon soup brothy
FL2-methyl-3-thioacetoxytetrahydrofuran
 odor: sulfurous roasted meaty
 flavor: meaty
FL methyl thiofuryl butanal
 flavor: meaty juicy powerfull
FL/FR2-(methyl thio) phenol
 odor: meaty onion garlic sulfurous eggy
 flavor: meaty
FL phenyl mercaptan
 odor: Meaty, phenolic, sulfuraceous, with a rubbery allicious backnote
 flavor: Meaty, phenolic, with a burnt rubber sulfureous nuance
FL2-propionyl-2-thiazoline
 odor: meaty nutty cooked roasted
 flavor: popcorn roasted bread baked bread crust
FL propyl 2-mercaptopropionate
 odor: cooked roasted meat baked potato
 flavor: earthy baked potato roasted peanut
FL propyl 2-methyl-3-furyl disulfide
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 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
FL/FR sulfurol
 odor: fatty cooked beef juice
 flavor: Meaty, brothy, roasted, metallic and nutty
FL/FR sulfuryl acetate
 odor: meaty beef juice beef gravey
 flavor: Meaty, brothy, bready, brown, with a beefy bloody and chicken note
FL3-thienyl mercaptan
 odor: cooked meat garlic
FLortho-thiocresol
 odor: Meaty,sulfuraceous, onion, garlic, egg, chemical, rubber, naphthyl and musty
 flavor: Meaty, onion, garlic, chemical and metallic
FLortho-thioguaiacol
 odor: meaty smoked sausage powdery sweet spicy phenolic sulfurous
 flavor: meaty sausage
FL tyramine
 odor: mild meaty dirty cooked phenolic rubbery
 flavor: mild sweet vegetative phenolic
 
Secondary (Second) - meaty
FL4-acetyl-2-methyl pyrimidine
 odor: burnt meaty roasted
FL2-acetyl-4-methyl thiazole
 odor: cooked meat
 flavor: nutty burnt
FR bacon fragrance
FL1,3-butane dithiol
 odor: Garlic, meaty sulfurous, roasted garlic and onion, spicy, with nutty nuances
 flavor: Garlic, mushroom, bloody metallic, roasted burnt rubber nuances, HVP and meaty, garlic
FL1,4-butane dithiol
 odor: sulfurous meaty
FL2,3-butane dithiol
 odor: Sulfureous, meaty and alliaceous with a coffee nuance
 flavor: Sulfureous, fatty and roast beef-Iike with egg, salami and pork nuances
FL carnetone (Advanced Biotech)
FL3,5-diethyl-2-methyl pyrazine
 odor: nutty meaty vegetable
 flavor: green nutty
FL2,5-dihydroxy-1,4-dithiane
 odor: sulfury meaty toasted bread broth egg tomato
 flavor: Metallic, meaty savory chicken and beef, sulfurous, egg-yolk like
FL2,5-dimethyl-3-furan thiol
 odor: lamb meaty sulfurous
 flavor: roasted chicken meaty
FL3,7-dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
 odor: cooked brown roasted meaty
FL/FR2,6-dimethyl pyrazine
 odor: cocoa roasted nuts roast beef coffee
 flavor: nutty coffee cocoa musty bready meaty
FL2,6-dimethyl thiophenol
 odor: sulfury meaty roasted phenolic metallic
 flavor: Meaty, vegetative and nutty with a slight sulfurous nuance
FL ethyl 4-(acetyl thio) butyrate
 odor: sulfury meaty
FL/FR ethyl 2-mercaptopropionate
 odor: sulfury meaty green onion
 flavor: onion cooked garlic
FL2-ethyl-3-methyl thiopyrazine
 odor: strong roasted or cooked meat
FL ethylene mercaptan
 odor: sulfury meaty
FL/FR fish thiol
 odor: SuIfureous, meaty, fishy, metallic and roasted chicken-like
 flavor: Sulfureous, fishy, meaty, salmon and tuna-like with a slight, roasted nuance
FL furfuryl 2-methyl-3-furyl disulfide
 odor: sulfurous meaty
 flavor: meaty
FL1,6-hexane dithiol
 odor: burnt fatty meaty fungal sulfurous
 flavor: burnt fatty meaty
4-mercapto-2-methyl-4,5-dihydrothiophene
2-mercapto-3-pentanone
 odor: roasted meat
FL/FR2-mercaptopropionic acid
 odor: Sulfury, meaty savory, brown with roasted brown nuances
 flavor: Meaty, sulfurous, brothy, brown
FDlaevo-methionyl glycine
 odor: savory meaty cheesy
FL2-methyl-1-butane thiol
 odor: sulfurous meaty bloody
FL2-methyl-3-furyl tetrasulfide
FL3-((2-methyl-3-furyl)thio)-4-heptanone
 odor: roasted meaty
FL/FR4-methyl 4-mercaptopentan-2-one 1% solution
 odor: sulfurous meaty catty black currant
FL methyl 2-methyl-3-furyl disulfide
 odor: Sulfureous, meaty, vegetative and chemical-like with onion and roasted beef nuances
 flavor: SuIfureous, meaty, vegetative, brothy and savory with a metallic nuance
FL4-methyl-2-(methyl thiomethyl)-2-hexenal
 odor: onion meaty soup
FL/FR2-methyl-3-(methyl thio) pyrazine
 odor: roasted meat nutty almond vegetable
FL2-(methyl thio) ethanol
 odor: sulfurous meaty
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
FL1,9-nonane dithiol
 odor: sulfur meaty savory fatty lamb
FL1,8-octane dithiol
 odor: sulfurous meaty mushroom earthy
 flavor: earthy mushroom fatty meaty
FL1,3-propane dithiol
 odor: meaty sulfurous
FL pyrazinyl ethane thiol
 odor: Sulfureous, meaty, savory, roasted and burnt with beef and chicken notes
 flavor: Meaty, sulfureous, pot roast and savory with nuances suitable for chicken and pork
FL2-pyridinyl methane thiol
 odor: Roastad, meaty, beef, savory, sufureous, pork, clean and pot roast
 flavor: Meaty, roasted, savory, fatty, beef and popcorn
FL roasted butanol
 odor: Roasted, meaty and sulfureous with a fatty, brothy nuance
 flavor: Sulfureous, roasted and meaty with a burnt, savory note
 
Tertiary (Third) - meaty
FL allyl disulfide
 odor: Alliceous, onion and garlic-like with metallic nuances
 flavor: Green onion and garlic-Iike with meaty nuances
FL1,2-butane dithiol
 odor: sulfur roasted meat
FL2,5-diethyl-3-methyl pyrazine
 odor: toasted hazelnut meaty
 flavor: hazelnut burnt
2,4-dimethyl-5-ethyl thiazole
 odor: nutty roasted meaty earthy
FL2,5-dimethyl furan
 odor: chemical ethereal meaty gravy roast beef bacon
 flavor: chemical meaty gravy
FL(Z+E)-2,5-dimethyl-3-tetrahydrofuran thiol
 odor: sulfury roasted meat onion
FL dimethyl tetrasulfide
 odor: garlic meaty
FL(Z+E)-2,5-dimethyl-3-thioacetoxytetrahydrofuran
 odor: sulfury roasted meat onion
FL2,5-dimethyl-3-thiofuroyl furan
 odor: coffee roasted meaty
 dodecyl mercaptan
 odor: skunk cooked meat
FL2-ethyl benzene thiol
 odor: sulfurous roasted meaty smoky
 flavor: phenolic smoky meaty
FL faex extracts
 odor: Sweet, brothy, yeasty, meaty, pork, chicken and ham with a roasted and umami note
 flavor: Cheesy, brothy, strong yeasty umami note with a bready and meaty nuance
FL furfuryl isopropyl sulfide
 odor: coffee savory meaty floral
 flavor: onion
FL(R,S)-2-mercapto-3-butanol
 odor: SuIfureous, roasted meat, alliaceous, sauteed onion and garlic
 flavor: Meaty, savory, sauteed onion and garlic
FL3-methyl-2-butane thiol
 odor: sulfurous, savory burnt rubber, roasted chicken and pork meaty with nuances of roasted coffee, cultured cheeses and roasted cashew nuts.
 flavor: sulfurous, savory fried meaty, fried fatty with coffee and cooked onion nuances with a slight tongue bite
FL methyl dihydrofuran thiol
 odor: sulfurous roasted meaty savory
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
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
FL2-methyl-1-methyl thio-2-butene
 odor: cooked roasted meaty
(S)-4-methyl nonanoic acid
 odor: mutton goat
(R)-4-methyl octanoic acid
 odor: muttony goaty
(S)-4-methyl octanoic acid
 odor: muttony goaty fresh meaty
FL2-methyl-2-thiazoline
 odor: sulfurous musty meaty nutty
FL2-methyl-3-thioacetoxytetrahydrofuran
 odor: sulfurous roasted meaty
 flavor: meaty
FL3-(methyl thio) propyl mercaptoacetate
 odor: radish nutty meaty fatty salad creamy
 flavor: radish
5-methyl-7(H)-cyclopenta[b]pyrazine
 odor: strong animal, nutty, meaty note
FL2-naphthyl mercaptan
 odor: sulfurous rubbery meaty roasted woody creamy artichoke
 flavor: Sulfureous, meaty, brown, roasted, chicken, eggy with a slight nutty nuance
FLisopropyl disulfide
 odor: alliaceous onion meaty sulfurous cabbage
FL propyl 2-mercaptopropionate
 odor: cooked roasted meat baked potato
 flavor: earthy baked potato roasted peanut
FL3-tetrahydrothiophenone
 odor: Alliaceous, cooked meaty with green vegetable nuances
 flavor: alliaceous onion garlic coffee chive
FL thiazole
 odor: pyridine nutty meaty
FL thioacetic acid
 odor: cooked roasted meaty burnt
FL/FR tropical trithiane
 odor: Sulfurous, burnt meaty, green, fruity, blackcurrant, black berry, cooling, catty and tropical with a grapefruit nuance
 flavor: Fruity, sulfureous, tangy berry, with cooling catty minty blackcurrant and tropical nuances
 
Quaternary (Fourth) - meaty
FL3-acetyl-2,5-dimethyl thiophene
 odor: burnt roasted meaty
 flavor: sweet dried hazelnut almond marzipan
FL4-allyl-2,6-dimethoxyphenol
 odor: smoky, meaty, phenolic, sweet, ham and woody
 flavor: Meaty, phenolic, smoky and bacony, with creamy vanilla nuances
5-butyl oxazole
 odor: bacon fatty animalic aged meat
(R)-1-hexen-3-ol
 odor: green earthy acid meat
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
FL4-mercapto-3-methyl-2-butanol
 odor: sulfurous onion savory meaty fruity
FL2-mercaptomethyl pyrazine
 odor: roasted in sugar syrup meaty
 flavor: roasted meat-like
FL/FR methyl benzoxole
 odor: tobacco burnt phenolic meaty powdery capers
 flavor: nutty hazelnut tobacco burnt meaty brothy roasted phenolic
FL2-methyl 3-(methyl thio) furan
 odor: Spicy, pungent alliaceous, sulfurous drying to a meaty brothy aroma with mustard and coffee nuances
 flavor: Mild meaty, spicy, slightly solvent like with coffee, nutty and cheesy nuances
FL/FR4-methyl nonanoic acid
 odor: meaty pork lamb chicken
 flavor: fatty goaty
FL2-(methyl thio) ethyl acetate
 odor: tropical melon sweet rancid meat
 flavor: mustard horseradish wasabi
FL1-phenethyl mercaptan
 odor: sulfurous floral tropical meaty
FLisopropyl mercaptan
 odor: strong ripe onion gassy meaty sulfurous
 flavor: Soft-boiled egg yolk, hydrogen sulfide, rich mouth feel, strong poultry, leek and onion-like
FL prosopis juliflora wood extract
 odor: Spicy, smoky phenolic, savory, woody, ashy, with a cooked meaty afternote
 flavor: Smoky, tar, phenolic, creosote, woody, savory with a meaty and nutty nuance
FL/FR rum ether
 odor: Empyromatic, acidic, woody, burnt, with meaty and whiskey notes
 flavor: Burnt, smoky, woody, caramellic with rum and brandy notes
FL1-(2-thienyl) butanone
 odor: grilled roast beefy meaty
 
Quinary (Fifth) - meaty
FL bacon dithiazine
 odor: meaty smoked bacon
 flavor: burnt roasted crispy bacon
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
FL/FR dimethyl trisulfide
 odor: Sulfureous, alliaceous, cooked, savory, meaty, eggy and vegetative with a fresh, green, onion topnote
 flavor: Sulfureous, alliaceous, gassy, savory and meaty with a fresh, vegetative nuance
FL/FR ethyl crotonate
 odor: Pungent, sharp, rum- and cognac-Iike, wth tinny, pineapple, fruity and meaty nuances
 flavor: Rum, cognac and pungent with caramellic and fruity nuances
FLS-ethyl thioacetate
 odor: Sulfuraceous, fruity, onion / garlic with meaty nuances
 flavor: Sulfuraceous, onion / garlic with a sweet fruity aftertaste
FL furfuryl isopropyl sulfide
 odor: coffee savory meaty floral
 flavor: onion
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
FL2-naphthyl mercaptan
 odor: sulfurous rubbery meaty roasted woody creamy artichoke
 flavor: Sulfureous, meaty, brown, roasted, chicken, eggy with a slight nutty nuance
FL nutty thiazole
 odor: Musty, nutty and earthy with a coffee and meaty nuance
 flavor: Nutty, roasted, meaty and savory with woody and coffee nuances
FL/FR pyroligneous acids
 odor: Smoky, woody/casky, slightly phenolic with a bacon and smoked salmon fattiness
 flavor: Sweet hickory smoky, with burnt and charred woody notes, smoked meaty and bacon-like
FL thialdine
 odor: sulfurous nutty hazelnut corn meaty earthy clam
 flavor: sulfurous green onion radish garlic cooked onion earthy brothy
FL/FR4-vinyl phenol
 odor: Chemical, phenolic, medicinal with sweet musty and meaty nuances
 flavor: Phenolic, medicinal, spicy
 
Senary (Sixth) - meaty
FL/FR ethyl 3-mercaptopropionate
 odor: animal foxy fruity grape skunky
FL ethyl methyl sulfide
 odor: Sulfurous, tomato and cabbage vegetative with dimethyl sulfide, meaty and metallic nuances
 flavor: Sulfurous, vegetative, dimethyl sulfide-like sweet corn notes, eggy, meaty and clam nuances
FL2-hexyl thiophene
 odor: floral fruity gassy green meaty
FL3-mercapto-3-methyl butyl formate
 odor: sulfurous catty caramelised onion; roast coffee, roast meat, with a tropical nuance on dilution
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
FL4-penten-1-yl acetate
 odor: green plastic weedy acrylate vegetable metallic cooked meat sulfide
 flavor: sweet green vegetable weedy plastic grassy hay
 
Septenary (Seventh) - meaty
FL/FRortho-guaiacol
 odor: phenolic smoke spice vanilla woody
 flavor: Woody, phenolic, bacon, savory, smoky and medicinal
FL/FR hazelnut pyrazine
 odor: Musty, nut skin, earthy, toasted, potato bin, green and meaty
 flavor: Musty, toasted, nutty, potato, cocoa, earthy and dirty
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
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/FR benzothiazole
 odor: Sulfureous, rubbery, vegetative, cooked, brown, nutty, coffee-like and meaty
 flavor: Meaty, vegetative, brown, cooked, beefy and coffee-like
FL cyclopentyl mercaptan
 odor: Alliaceous, onion, garlic, horseradish, vegetable-celery, egg, sauteed meat
 flavor: Alliaceous, onion, garlic, horseradish, meat, egg, burned, vegetable, celery
FL/FR2,3-dimethyl benzofuran
 odor: Chemical tar-like, phenolic, smoky, tobacco, slightly pungent with a hint of black licorice drops, leather, cade oil and smoky bacon meaty
 flavor: Chemical, burnt woody, coumarin-like, tobacco, whiskey and slightly fusel like, tarry with a lingering aftertaste
FL/FR2-ethyl-4-methyl thiazole
 odor: Nutty, brown, savory with coffee, sulfury and meaty nuances
 flavor: Coffee, cocoa, meaty, rubbery
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
FL/FR2-heptyl furan
 odor: Green, fatty, lactonic, oily and dairy with a meaty nuance
 flavor: Fatty, vegetative, lactonic, herbal and oily with a tropical 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
FL4-methyl thiazole
 odor: Alliaceous, ripe, nutty, vegetable, tomato with a green tropical nuance
 flavor: Green, vegetative, meaty, with an alliaceous nuance
FL/FR(E,Z)-2,6-nonadienal
 odor: green fatty dry cucumber violet leaf
 flavor: Green, cucumber, melon, fatty and rindy with a hint of meat fat
FL/FR nutty pyrazine
 odor: Sweet, nutty, roasted, toasted, grainy, coffee and corn with savory, meaty nuances
 flavor: Musty, nutty, roasted and grainy with coffee notes
FL2-pentyl thiophene
 odor: fatty chicken coup cranberry roasted hazelnut corn roasted barley fermented meaty bloody
 flavor: fatty chicken coup tropical nut flesh roasted barley fruity fermented minty
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