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Odor Descriptors for nutty
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Primary (First) - nutty
FL/FR2-acetyl-3,5-dimethyl pyrazine
 odor: nutty roasted hazelnut
 flavor: nutty roasted hazelnut
FL/FR2-acetyl-3,5(or 6)-dimethyl pyrazine
 odor: nutty roasted hazelnut roasted peanut popcorn corn chip toasted grain nut flesh peanut butter
 flavor: nutty roasted hazelnut roasted peanut popcorn toasted grain nut flesh peanut butter
FL/FR2-acetyl furan
 odor: sweet balsam almond cocoa caramel coffee
 flavor: Sweet, nutty and roasted with a sweet, baked-goods body
5-acetyl-2-methyl oxazole
FL/FR2-acetyl-3-methyl pyrazine
 odor: nutty nut flesh roasted hazelnut toasted grain corn chip vegetable nut skin caramellic
 flavor: nutty nut flesh roasted hazelnut toasted grain potato chip baked potato nut skin vegetable
FL2-acetyl-5-methyl pyrazine
 odor: popcorn
2-acetyl oxazole
 odor: nutty popcorn
FL/FR acetyl propionyl
 odor: pungent sweet butter creamy caramel nutty cheese
 flavor: Toasted, buttery and caramellic with marshmallow and molasses nuances
FL/FR3-acetyl pyridine
 odor: sweet nutty dry hawthorn phenolic woody popcorn
 flavor: nutty roasted corn chip nut skin corn popcorn
CS adansonia digitata oil (leaf and fruit pulp)
 odor: nutty
CS adansonia digitata seed oil
 odor: mild nutty
FL/FR2-benzofuran carboxaldehyde
 odor: bitter almond
 flavor: nutty bitter almond tonka
FR brazil nut fragrance
FL butyramide
FL chocolate pyrazine B
 odor: nutty roasted hazelnut barly
FL3,5(6)-cocoa pyrazine
 odor: nutty nut skin hazelnut peanut chocolate roasted
 flavor: Peanut, nut skin, brown, roasted, hazelnut, with coffee and chocolate nuances
FL cocoa pyrazines base (mixture of pyrazines)
 odor: nutty bitter chocolate
 flavor: bitter nutty chocolate
FL coffee distillates
 flavor: coffee
 dehydrocostus lactone
FL3,5-diethyl-2-methyl pyrazine
 odor: nutty meaty vegetable
 flavor: green nutty
2,4-diethyl-5-propyl oxazole
 odor: nutty green sweet
CS dimethyl adipate
 odor: mild nutty
2,4-dimethyl-5-ethyl thiazole
 odor: nutty roasted meaty earthy
FL/FR4,5-dimethyl-2-ethyl-3-thiazoline
 odor: meat nut musty sulfury coffee chocolate raw vegetable
 flavor: nut skin raw vegetable nutty cocoa earthy musty
2,5-dimethyl-3-oxazoline
 odor: nutty vegetable
FL/FR2,3-dimethyl pyrazine
 odor: nutty nut skin cocoa peanut butter coffee walnut caramellic roasted
 flavor: nutty nut skin peanut cocoa roasted coffee walnut corn chip bready
FL2,5-dimethyl pyrazine and 2,6-dimethyl pyrazine mixture
 odor: nutty roasted baked potato
FL2,4-dimethyl-5-vinyl thiazole
 odor: nutty cocoa
 flavor: nut
FL1-ethyl-2-acetyl pyrrole
 odor: nutty roasted
 flavor: pungent dusty, somewhat nutty
FL2-ethyl-2,5-dihydro-4-methyl thiazole
 odor: nutty roasted vegetable
 flavor: tropical fruit peach slightly catty and meaty
FL5-ethyl-2-methyl pyridine
 odor: nutty strong raw potato roasted earthy
 flavor: winey buttery acidic cereal sulfurous solvent
FL/FR2-ethyl-4-methyl thiazole
 odor: Nutty, brown, savory with coffee, sulfury and meaty nuances
 flavor: Coffee, cocoa, meaty, rubbery
5-ethyl-4-methyl thiazole
 odor: nut green earthy
2-ethyl-4-isopropenyl pyridine
 odor: nutty bitter herbal
FR filbert fragrance
FL/FR filbert heptenone
 odor: raw nut skin myrcene ketonic sweet hazelnut filbert
 flavor: Nutty, roasted, coffee, cocoa, brown with an earthy brown and meaty nuance
FL/FR filbert heptenone B
 odor: nutty hazelnut
 flavor: nutty
FL/FR filbert pyrazine
 odor: Nutty, peanut, musty, corn-like with raw earthy and bready nuances
 flavor: Nutty peanut, musty corn-like with raw and oily nuances
FL/FR(E)-filbertone
 odor: hazelnut nutty
FL/FReuropean hazelnut absolute
 odor: hazelnut
 flavor: hazelnut
FR hazelnut fragrance
FL/FRroasted hazelnut infusions
 odor: nutty hazelnut
 flavor: nutty hazelnut
FL/FReuropean hazelnut oil CO2 extract
FLeuropean hazelnut oleoresin
 flavor: nutty hazelnut
FL/FR hazelnut pyrazine
 odor: Musty, nut skin, earthy, toasted, potato bin, green and meaty
 flavor: Musty, toasted, nutty, potato, cocoa, earthy and dirty
FL2-hexyl-5 or 6-keto-1,4-dioxane
 odor: sweet nutty
FL/FR4-hydroxybenzaldehyde
 odor: slightly nutty almond, balsamic vanilla like with slight brown honey nuance. with a faint metallic character
 flavor: mparts a creamy mouth feel, slightly musty nutty with vanilla and honey nuances
FL/FR2,6-lutidine
 odor: Nutty, amine, woody, bready and vegetable-like
 flavor: Nutty, coffee, cocoa, musty, bready and meaty
CS maraniol
FLN-(2-mercaptoethyl)-1,3-thiazolidine
 odor: popcorn
FL/FR methoxymethyl pyrazine
 odor: nutty fresh roasted peanut nut skin green
 flavor: nutty
FL/FR2-methoxypyrazine
 odor: sweet nutty cocoa
FL methyl ethoxypyrazine
 odor: nutty hazelnut nut skin almond earthy pineapple
 flavor: bitter, fruity, anise-like
FL/FR2-methyl-3-ethoxypyrazine
 odor: hazelnut roasted almonds pineapple earthy
FL2-methyl-5-ethoxypyrazine
 odor: nutty roasted
FL2-methyl-6-ethoxypyrazine
 odor: nutty roasted
FL/FR2-methyl-3-,5 or 6-(furfuryl thio) pyrazine
 odor: sulfurous nutty roasted coffee cooked meat
FL4-methyl-1-pentanol
FL/FR2-methyl-3-propyl pyrazine
 odor: nutty
 flavor: earthy green nutty
FL/FR2-methyl pyrazine
 odor: Nutty, brown, nut skin, musty, pyrazine and earthy with a slight roasted nuance
 flavor: Nutty, brown, roasted, musty and astringent
FL/FR5-methyl quinoxaline
 odor: Nut shell, musty, roasted and pyrazine-like with coffee, hazelnut and potato nuances
 flavor: Nutty, roasted, peanut and pyrazine-like with a yeasty corn chip nuance
FL/FR nutty cyclohexenone
 odor: Sweet, nutty, phenolic, walnut, fruity, almond and benzoin
 flavor: Nutty, musty, phenolic and woody with grain-like nuances
FL/FR(Z)-3-octen-2-one
 odor: nutty
FR peanut butter cookie fragrance
FL peanut dithiazine
 odor: peanut meaty cocoa
FR peanut fragrance
FL peanut oxazole
 odor: Musty, nutty, vegetative, cocoa, brown, bready and caramellic
 flavor: Musty, nutty, cocoa, brown, vegetative and bready with a slight bitter nuance
FL/FR pentanoic acid, 3-methyl-2-oxo-, ethyl ester
 odor: nutty black walnut aroma, accompanied by woody nuances and a subtle herbaceousness
 flavor: fresh nutty notes of walnut, dry, woody
FR popcorn fragrance
2-propyl-3,6-dimethyl pyrazine
 odor: hazelnut
 flavor: hazelnut
FL pyrazine
 odor: pungent sweet corn like roasted hazelnut barly
FL pyrazines mixture
 odor: nutty roasted peanut coffee chocolate
FL pyrrole
 odor: sweet warm nutty ethereal
FR resorcinol
 odor: nutty creamy phenolic hawthorn musty
 flavor: Creamy, vanilla, slightly phenolic and musty
FL/FR sesame absolute
 odor: sesame nutty roasted peanut coffee gourmand woody balsamic
 flavor: nutty sesame
FL/FR sesame absolute CO2 extract
 odor: sesame nutty roasted peanut coffee gourmand woody balsamic
 flavor: nutty sesame
FL/FR shoyu pyrazine
 odor: Raw nutty and green pepper
 flavor: Musty, raw, slight nutty, slight radish
FL/FR2,3,5,6-tetramethyl pyrazine
 odor: nutty musty chocolate coffee cocoa brown lard burnt
 flavor: nutty musty weedy earthy cocoa peanut coffee asparagus
FL/FR2,4,5-trimethyl oxazole
 odor: nutty nut skin roasted wasabi shellfish mustard vegetable
 flavor: burnt nutty hazelnut oily nut skin potato earthy mushroom
FL/FR2,3,5-trimethyl pyrazine
 odor: nutty nut skin earthy powdery cocoa baked potato roasted peanut hazelnut musty
 flavor: raw nut skin vegetable cocoa toasted earthy chocolate coffee
FL/FR2,4,5-trimethyl thiazole
 odor: musty nutty vegetable cocoa hazelnut chocolate coffee
 flavor: Nutty, cocoa and green vegetative-like with roasted earthy nuances
FL/FR valeraldehyde dibutyl acetal
FL/FR valeraldehyde propylene glycol acetal
FR walnut fragrance
 
Secondary (Second) - nutty
FL5-acetyl-2,3-dihydro-1,4-thiazine
 odor: nutty cooked roasted popcorn
FL/FR3-acetyl-2,5-dimethyl furan
 odor: sweet musty nutty earthy cocoa corn leather
 flavor: Nutty, musty, cocoa-like, with beany and bready nuances
FL/FR2-acetyl-3,6-dimethyl pyrazine
 odor: popcorn roasted hazelnut caramellic
FL/FR2-acetyl-3-ethyl pyrazine
 odor: Earthy, nutty, musty, potato and corn-like
 flavor: Musty, nutty, cocoa and peanut, with a vegetative, potato and bean nuance
FL/FR2-acetyl-5-methyl furan
 odor: strong musty nutty hay coconut coumarin milky
 flavor: Nutty cocoa-like with a toasted bready nuance
5-acetyl-4-methyl thiazole
 odor: roasted nutty sulfurous
FL2-acetyl-2-pyrroline
 odor: nutty roasted ham sweet
FL/FR2-acetyl thiophene
 odor: sulfurous nutty hazelnut walnut
 flavor: onion, malty, roasted
FL/FR allyl 2-ethyl butyrate
 odor: nut fruit peach-pit cherry-pit ethereal
 flavor: ethereal fruity green nutty hazelnut seedy macadamia nut flesh
FR banana nut bread fragrance
FR banana nut cake fragrance
FL/FR benzaldehyde
 odor: strong sharp sweet bitter almond cherry
 flavor: Sweet, oily, almond, cherry, nutty and woody
FL/FR(-)-alpha-bisabolol
 odor: fruity nutty coconut
FL/FR bornyl isobutyrate
 odor: camphor nutty pine needle
FL butyroin
 odor: sweet pungent buttery nut
 flavor: buttery
FL/FR cocoa pentenal
 odor: sweet cocoa nutty rose powdery
 flavor: Floral, sweet, waxy and cocoa-like with a honey nuance
FL/FR3,5-cocoa pyrazine
 odor: Peanut, nutty, caramel, coffee, musty, cocoa, pyrazine and roasted
 flavor: Sweet, nutty, caramellic, coffee, corn, cocoa and potato
FL coffee pyrazine
 odor: coffee bean nutty grassy roasted
 flavor: coffee
FL cyclotene butyrate
 odor: fruity nutty
FL/FR9-decen-5-olide
FL2,5-diethyl-3-methyl pyrazine
 odor: toasted hazelnut meaty
 flavor: hazelnut burnt
FL2,5-diethyl-4-methyl thiazole
 odor: green nutty
FL difurfuryl ether
 odor: coffee nutty earthy
 flavor: coffee mushroom-like
FL6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine
 odor: roasted nutty
FL3,5-diisobutyl-1,2,4-trithiolane
 odor: roasted, roasted nut, crisp bacon-like and pork rind-like
 flavor: roasted, roasted nut, crisp bacon-like and pork rind-like
1,5-dimethyl-4-hexen-1-yl 2-butenoate
 odor: fruity, slightly nutty and woody, but dirty, chemical, and slightly harsh
FL2,5-dimethyl thiazole
 odor: roasted nutty
FL4,5-dimethyl thiazole
 odor: Fishy, amine and pyridine-like with shrimp and savory nuances
 flavor: Fishy, pyidine-like with molasses and savory nuances
FL2,5-dimethyl thiophene
 flavor: green sulfurous
FL2-ethoxy-3-isopropyl pyrazine
 odor: slightly roasted nut
FL/FR ethyl 2-hydroxy-2-methyl butyrate
 odor: caramel nutty
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
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
FL2-ethyl thiazole
 odor: green nutty
FL furfural acetone
 odor: Sweet, balsamic, nutty, creamy, coumarin and vanilla-like with a powdery anisic nuance
 flavor: Sweet, nutty, powdery, vanilla and coumarin creamy
FL/FR guaiacyl butyrate
FL/FR guaiacyl isobutyrate
 odor: fruity nutty
FL/FR guaiacyl propionate
 odor: fruity nutty vanilla
FL/FR hawthorn carbinol
 odor: sweet hawthorn floral nutty powdery
 flavor: sweet spicy floral aldehydic almond nut skin hawthorn new mown hay grape skin
FL/FRgamma-heptalactone
 odor: sweet coconut nutty caramel tonka hay
 flavor: Sweet, lactonic, creamy, coconut and coumarin, with milky and tobacco nuances
FL3-hydroxy-2-octanone
 odor: brown nutty
FL/FR menthofuran
 odor: Diffusive, pungent, musty, nutty, pyrazine like, nutty, earthy and coffee
 flavor: Musty, nutty, coffee, raw and legume
FL/FR2-methoxy-3-methyl pyrazine
 odor: roasted almond hazelnut peanut
 flavor: nutty green
FL/FR2-methyl butyraldehyde
 odor: musty cocoa coffee nutty
 flavor: Musty, furfural and rummy, with nutty and cereal notes, and caramel and fruity undernotes
(S)-4-methyl-1-hexanol
 odor: spicy nutty green sour
FL2-methyl quinoxaline
 odor: toasted coffee nutty fruity
 flavor: phenolic burnt coffee nutty
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
FL/FR nutty quinoxaline
 odor: Musty, nutty, roasted, beany, cereal cracker-like, with corn nuances
 flavor: Nutty, musty, corn taco and popcorn-like
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
FR pecan pie fragrance
FL2-propionyl-2-thiazoline
 odor: meaty nutty cooked roasted
 flavor: popcorn roasted bread baked bread crust
FL/FR propyl benzoate
 odor: balsam nutty
 flavor: fruity nutty
FL pyrazinyl methyl sulfide
 odor: corn chip nutty sulfurous ether
CSortho-salicylic acid
 odor: faint phenolic nutty
FLpara-salicylic acid
 odor: phenolic nutty
FD sesame seed oil
 odor: mild fatty nutty
FL/FR sulfuryl butyrate
FL/FR sulfuryl isobutyrate
FL/FR sulfuryl decanoate
FL sulfuryl formate
FL/FR sulfuryl hexanoate
FL/FR sulfuryl octanoate
FL/FR sulfuryl propionate
FL thialdine
 odor: sulfurous nutty hazelnut corn meaty earthy clam
 flavor: sulfurous green onion radish garlic cooked onion earthy brothy
FL thiazole
 odor: pyridine nutty meaty
FR tonka bean absolute
 odor: sweet warm coumarin nutty caramel
FR veltonal (Bedoukian)
 odor: dry sweet tobacco nutty violet
FL/FR vinyl sulfurol
 odor: Diffusive, musty, nutty, root vegetable-like
 flavor: Nutty, musty, earthy, cocoa powder like
 
Tertiary (Third) - nutty
FL acetyl acetaldehyde dimethyl acetal
 odor: ethereal musty nutty alcoholic bitter
FL3-acetyl-2,5-dimethyl thiophene
 odor: burnt roasted meaty
 flavor: sweet dried hazelnut almond marzipan
FL/FR2-acetyl pyrazine
 odor: popcorn nutty corn chip bread crust chocolate hazelnut coffee
 flavor: Roasted, nutty, bready and yeasty, with popcorn and corn chip nuances
FL aconitic acid
 odor: Vegetative, musty and nutty with a dry, toasted nuance
 flavor: Nutty, vegetative, musty and slightly caramellic
FL(E)-aconitic acid
 odor: vegetable musty nut dry toasted
 flavor: nut vegetable caramel
FL/FRisoamyl lactate
 odor: fruity creamy nutty
FL/FRalpha-angelica lactone
 odor: sweet solvent nutty tonka coumarin tobacco
 flavor: Sweet, creamy, coconut, vanilla hay and coumarin-like nuances
FL/FR apium graveolens seed extract
 odor: celery
 flavor: celery
FR boronia butenal
 odor: dry sweet tobacco nutty violet boronia dry leaves hay wood acorns
FL2-butyl-2-butenal
 odor: cooked roasted
 flavor: sweet nutty
FL2(4)-isobutyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
 odor: roasted cocoa peanut
FR6(or 8)-isobutyl quinoline
 odor: earthy rooty nutty oakmoss vetiver
FRroasted chestnut fragrance
FR chocolate hazelnut fragrance
FL cocoa distillates
 odor: sweet sulfury cocoa nutty chocolate creamy
 flavor: cocoa
FL/FR coconut absolute
 odor: fresh fatty fruity nutty
 flavor: coconut
FL cocos nucifera water
 odor: fresh fatty fruity nutty
FL/FRpara-cresyl laurate
 odor: Sweet, slightly oily, nutty, vanilla-like and balsamic
 flavor: Sweet, waxy, fatty and balsamic
FL cyclohexyl methyl pyrazine
 odor: green musty nutty
FL2,5-diethyl thiazole
 odor: meaty musty nutty
FL dimethyl dihydrocyclopentapyrazine
 odor: burnt earthy nutty roasted coffee
FL6,7-dimethyl dihydrocyclopentapyrazine
 odor: burnt earthy nutty roasted
FL/FR2,5-dimethyl pyrazine
 odor: cocoa roasted nuts roast beef woody grass medical
 flavor: Musty, potato, cocoa and nutty with a fatty and oily nuance
FL/FR2,6-dimethyl pyrazine
 odor: cocoa roasted nuts roast beef coffee
 flavor: nutty coffee cocoa musty bready meaty
FL2-ethoxythiazole
 odor: Musty, vegetative, green, phenolic, nutty, coffee and brothy
 flavor: Musty, vegetative, brothy, nutty and coffee with a slight rubbery nuance
FL3-(ethyl thio) butanol
 odor: cooked roasted nutty
FL/FRS-furfuryl thioformate
 odor: sulfurous coffee nutty
 flavor: coffee
FL2,4-heptadien-1-ol
 odor: fatty cheesy nutty almond
FL/FR3,4-hexane dione
 odor: buttery toasted almond nutty caramellic
 flavor: caramel nutty buttery
2-methyl acetoin
 odor: truffle earthy nutty
FL/FR2-methyl-3-(methyl thio) pyrazine
 odor: roasted meat nutty almond vegetable
FL/FR2-methyl-3-pentenoic acid
 odor: cranberry hazelnut nutty
FL4-methyl thiazole
 odor: Alliaceous, ripe, nutty, vegetable, tomato with a green tropical nuance
 flavor: Green, vegetative, meaty, with an alliaceous nuance
FL3-pentanol
 odor: sweet herbal oily nutty
FL/FR pinus sylvestris leaf absolute
 odor: sweet resinous warm nutty balsamic spicy fruity
FL/FRisopropenyl pyrazine
 odor: caramellic chocolate nutty roasted
 flavor: burnt coffee
FL2-propionyl thiazole
 odor: cereal bread nutty popcorn
 flavor: bready
FL2-propyl-3,5-dimethyl pyrazine
 odor: hazelnut burnt
FL2-propyl pyrazine
 odor: green vegetable nutty
 flavor: green burnt
FL2-isopropyl pyrazine
 odor: minty green nutty honey
 flavor: coffee caramellic fruity
FR sandal cyclopentane
 odor: herbal sandalwood waxy nutty woody
FL/FR sulfurol
 odor: fatty cooked beef juice
 flavor: Meaty, brothy, roasted, metallic and nutty
FL/FR tiglaldehyde
 odor: Diffusive, pungent, green, ethareal, sharp penetrating, nutty and anisic
 flavor: Fresh, fruity, green, pulpy and almond nutty
FR tonka bean resinoid
 odor: sweet caramel coumarin nutty
FLortho-vinyl anisole
 odor: green herbal nutty ether
 
Quaternary (Fourth) - nutty
FL/FR1-acetoxyacetone
 odor: fruity buttery dairy nutty
FL/FR2-acetyl pyridine
 odor: popcorn heavy corn chip fatty tobacco
 flavor: Cornmeal with a nutty and bready nuance
FL/FR2-acetyl thiazole
 odor: nutty popcorn roasted peanuts hazelnut
 flavor: Corn chip with a slight musty background
FL/FR2-sec-butyl-3-methoxypyrazine
 odor: Musty, green, vegetative, nutty, peppery and potato-like
 flavor: Musty, vegetative, potato, galbanum, fishy and earthy
FL/FR cherry oxyacetate
 odor: Fruity, cherry, brown, hay-like, with a powdery nuance
 flavor: Fruity, cherry, cocoa with a nut skin nuance
FL/FR chocolate pyrazine A
 odor: chocolate cocoa roasted almond hazelnut peanut nutty
FL/FR3,6-cocoa pyrazine
 odor: potato cocoa roasted nutty
 flavor: hazelnut
FL/FR coffee furanone
 odor: sweet solvent bread buttery nutty
 flavor: Nutty and astringent with a slight, creamy almond nuance
FL/FR coumane
 odor: sweet green spicy coumarin nutty vanilla
FL/FR7-decen-4-olide
 odor: fatty buttery oily nutty
FL dihydroxyacetophenone (mixed isomers)
 odor: Vegetative, green, fatty and nutty with earthy, powdery nuances
 flavor: Green, vegetative, fatty and nutty with mushroom and peanut nuances
FL4,5-dimethyl-2-ethyl thiazole
 odor: burnt hazelnut cocoa
CS4-ethoxyphenol
 odor: mild hawthorn phenolic plastic nutty
 flavor: fruity cherry maraschino cherry medicinal nutty phenolic
FR fig fragrance
FR fig specialty
 odor: fig
FL3-(2-furyl) acrolein
 odor: green grassy fruity spicy vanilla nutty woody cinnamon
FL/FR geranium thiazole
 odor: geranium green red rose nutty vegetable nut skin earthy beany
 flavor: green vegetable nut flesh earthy nut skin licorice red rose fennel
FL(E,E)-2,4-heptadien-1-ol
 odor: green fruity nutty cheese
FL2-hydroxyisophorone
 odor: phenolic woody dry nutty tobacco spicy clean powdery
 flavor: phenolic burnt tobacco smoky nut skin
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
FL/FR mesityl oxide
 odor: musty, mildew, earthy, chemical, card board like with nutty, chocolate and woody nuances
 flavor: potato bin, raw and baked potato, jimica with raw vegetative, nutty and dirt like nuances
FL2-methoxy-6-methyl pyrazine
 odor: roasted hazelnut almond peanut
FL/FRortho-methyl anisole
 odor: Naphthyl, camphoreous, phenolic and woody with a salicylate nuance
 flavor: Camphoreous, earthy, woody and salicylate with minty, spicy nuances
FL/FR3-methyl-2-butenal
 odor: sweet, fruity, pungent, brown and nutty with an almond and cherry nuance
 flavor: Sweet, fruity and green with a nutty and cherry background
FL methyl 2-(methyl thio) acetate
 odor: sulfurous cooked potato roasted nut fruity tropical
FL2-methyl-5-isopropyl pyrazine
 flavor: green
FL2-methyl-2-thiazoline
 odor: sulfurous musty meaty nutty
FL/FR(E,Z)-2,6-nonadien-1-yl acetate
 odor: Green leafy with a mild fatty and oxidized nutty nuance
 flavor: Green apple and melon with a fatty mouth feel and a nutty nuance
FL/FR whiskey lactone
 odor: tonka coumarin coconut toasted nutty celery burnt
 flavor: Woody, coumarinic, coconut, Iactonic, creamy and nutty with a toasted nuance
 
Quinary (Fifth) - nutty
FL/FR acetal
 odor: ether green nut earthy sweet vegetable
 flavor: nutty earthy vegetable
FL/FR acetophenone
 odor: sweet pungent hawthorn mimosa almond acacia chemical
 flavor: Powdery, bitter almond cherry pit-like with coumarinic and fruity nuances
FR apricot almond fragrance
FL arachis hypogaea fruit extract
 odor: Peanut, creamy, oily with a fatty roasted nutty depth
 flavor: Peanut, oily, light roasted nutty and fatty nuance
FL/FR bean pyrazine
 odor: pea earthy beany chocolate nutty
2-isobutyl-5-methyl thiazole
 odor: tropical fruit green nut
FL/FR butyrophenone
 odor: camphor cherry walnut hazelnut
FL2,4-dimethyl thiazole
 odor: coffee tea beefy roasted barley
FL/FR2-ethyl-3-methoxypyrazine
 odor: raw potato earthy bell pepper nutty
FL/FR furfuryl thioacetate
 odor: SuIfureous, roasted, savory, alliaceous, vegetative and coffee-like
 flavor: Roasted, alliaceous, garlic, coffee, meaty, savory and sulfureous
FL2,4-hexadien-1-ol
 odor: Slight musty and green with a sweet marzipan, raw almond nutty note with a vegetative and a slight whiskey nuance
 flavor: Fruity and tropical with a slight green and vegetative nuance
FL2-hexyl pyridine
 odor: green fatty mutton
 flavor: green vegetable nutty
FL/FR1-hydroxy-2-butanone
 odor: Sweet, brown, coffee, musty, grain- and pyrazine-like with malt and butterscotch nuances
 flavor: Brown, oily and alcoholic with toasted grain notes
FL/FR lilac acetaldehyde
 odor: fresh sweet green cortex lilac narcissus
 flavor: Sweet, fruity cherry with spicy and nutty nuances
FL/FRpara-methyl anisole
 odor: naphthyl cresol ylang powdery nutty
 flavor: Naphthyl, phenolic, camphoraceous, cooling and woody
FL/FR methyl 2-furoate
 odor: fruity mushroom fungus tobacco sweet
 flavor: sweet caramel brown sugar musty
FR pinoacetaldehyde
 odor: fresh clean watery balsam pine nutty natural aldehydic
FL2-propyl pyridine
 odor: green fatty roasted tobacco nutty
FL/FR santalyl butyrate
 odor: woody balsam fruity rose nutty
FL/FR tetrahydrofurfuryl acetate
 odor: sweet, fruity, brown, rummy, slightly etherial with caramel nuance
 flavor: Sweet, brown, caramel-like with nutty rummy nuances
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
FL/FR tropical thiazole
 odor: Musty alliaceous earthy sulfury slight fruity, coffee, meaty
 flavor: Alliaceous earthy sulfurous coffee with a tropical fruity nuance
FL/FR valeraldehyde
 odor: Diffusive, fermented, bready, fruity with berry nuances
 flavor: Winey, fermented, bready, cocoa chocolate notes
 
Senary (Sixth) - nutty
FL1-acetyl cyclohexyl acetate
 odor: sweet fruity floral honey fig rose nutty
FL2-acetyl-2-thiazoline
 odor: corn chip taco potato chip toasted bread nutty
 flavor: Taco chips, slightly popcorn, toasted and roasted grain, salty impression
FL/FR benzothiazole
 odor: Sulfureous, rubbery, vegetative, cooked, brown, nutty, coffee-like and meaty
 flavor: Meaty, vegetative, brown, cooked, beefy and coffee-like
FL/FR caramel furanone solution
 odor: extremely sweet strong caramel maple burnt sugar coffee
 flavor: sweet caramellic burnt sugar
FL/FR cocoa butenal
 odor: sweet narcissus cortex beany honey cocoa nutty radish
 flavor: Green, vegetative, floral, cocoa and nutty
FL(E,E)-2,4-decadienal
 odor: oily cucumber melon citrus pumpkin nut meat
 flavor: Fatty, chicken, aldehydic, green, fried and potato
FL2-ethyl furan
 odor: Chemical-like with a beany bready malty nuance
 flavor: Solvent-like with a dirty musty brown earthy nuance
FR geranyl crotonate
 odor: sweet caramel maple fruity almond acorns nutty
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
FL/FR maple furanone
 odor: sweet fruity caramellic maple fenugreek brown sugar nutty chicory praline butterscotch
 flavor: sweet fruity brown sugar maple fenugreek nutty caramellic chicory
FL2-methyl furan
 odor: ethereal acetone chocolate
 flavor: ethereal green cocoa nutty almond coffee
FL2-methyl thioacetaldehyde
 odor: Sulfureous, vegatative, onion, garlic, mustard and nutty with a potato nuance
 flavor: Alliaceous and vegetative with a good mouthfeel and onion and garlic-like with a potato and bready nuance
FL/FR methyl valerate
 odor: Sweet, tutti frutti, juicy bubble gum-like with a sweaty nuance. It lends a sweet estery, syrupy fruity background
 flavor: Sweet, ripe, fruity with sweaty dairy and cheese nuances
FL/FR santalyl acetate
 odor: woody floral cashew nutty powdery orris
 flavor: Woody, ionone and berry like
FL/FR2-tridecanone
 odor: Fatty, waxy, mushroom, coconut and earthy with a mild chicken fat nuance
 flavor: Fatty and earthy with a fatty mouthfeel and with a dairy, ketonic and cheesy nuance
 
Septenary (Seventh) - nutty
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
FL/FR2-isobutyl-3,5-(and 3,6)-dimethyl pyrazine
 odor: cocoa hazelnut musty earthy roasted nutty
FR cabreuva wood oil
 odor: dry sweet woody floral
FR coconut specialty
 odor: sweet coconut
FR coffee fragrance
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/FRortho-methyl acetophenone
 odor: sweet hawthorn powdery anisic coumarinic phenolic burnt nutty honey
 flavor: sweet anisic coumarinic phenolic burnt nutty nut flesh almond powdery
FR new mown hay fragrance
FL/FR(E,Z)-2,6-nonadien-1-ol
 odor: green cucumber oily violet leafy
 flavor: Green apple and melon with a fatty mouth feel and a nutty nuance
 
Octonary (Eighth) - nutty
FL/FR(E)-benzyl tiglate
 odor: Sweet, balsamic with a cherry / almond nuance
 flavor: Balsamic, spice-like with a nutty almond note
FL/FRpara-alpha-dimethyl styrene
 odor: Phenolic, spicy, styrene, eugenol and guaiacol-like with musty, coffee and nutty nuances
 flavor: Spicy, balsamic, musty and eugenol / guaiacol-like with a nutty nuance
FL2,6-dimethyl thiophenol
 odor: sulfury meaty roasted phenolic metallic
 flavor: Meaty, vegetative and nutty with a slight sulfurous nuance
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
FRisopropyl quinoline
 odor: weedy green metallic earthy leafy cortex phenolic nutty
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