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Odor Descriptors for peanut
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Primary (First) - peanut
FL/FR2-acetyl thiazole
 odor: nutty popcorn roasted peanuts hazelnut
 flavor: Corn chip with a slight musty background
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 arachis hypogaea fruit extract
 odor: Peanut, creamy, oily with a fatty roasted nutty depth
 flavor: Peanut, oily, light roasted nutty and fatty 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/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/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/FR methoxymethyl pyrazine
 odor: nutty fresh roasted peanut nut skin green
 flavor: nutty
FL/FR methoxymethyl pyrazine
 odor: nutty fresh roasted peanut nut skin green
 flavor: nutty
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/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/FR2-methyl thio-3,5 or 6-methyl pyrazine
 odor: Toasted popcorn, roasted almond, hazelnut, peanut and cashew nutty, with a caramellic and corn-chip nuance
 flavor: Peanut and pecan nutty, popcorn and corn-chip-like with a burnt musty nuance
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
FR peanut fragrance
FR peanut fragrance
 
Secondary (Second) - peanut
FL/FR2-methyl thio-3,5 or 6-methyl pyrazine
 odor: Toasted popcorn, roasted almond, hazelnut, peanut and cashew nutty, with a caramellic and corn-chip nuance
 flavor: Peanut and pecan nutty, popcorn and corn-chip-like with a burnt musty nuance
FR peanut butter cookie fragrance
FL peanut dithiazine
 odor: peanut meaty cocoa
FL/FR sesame absolute CO2 extract
 odor: sesame nutty roasted peanut coffee gourmand woody balsamic
 flavor: nutty sesame
 
Tertiary (Third) - peanut
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
FL2-methoxy-6-methyl pyrazine
 odor: roasted hazelnut almond peanut
FL methyl octyl sulfide
 odor: earthy baked potato roasted peanut
FL/FR2-methyl thio-3,5 or 6-methyl pyrazine
 odor: Toasted popcorn, roasted almond, hazelnut, peanut and cashew nutty, with a caramellic and corn-chip nuance
 flavor: Peanut and pecan nutty, popcorn and corn-chip-like with a burnt musty nuance
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
FL pyrazines mixture
 odor: nutty roasted peanut coffee chocolate
 
Quaternary (Fourth) - peanut
FL2(4)-isobutyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
 odor: roasted cocoa peanut
FR cedrenyl acetate
 odor: sharp dry woody cedar peanut waxy vetiver
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/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
FL/FR2-methoxy-3-methyl pyrazine
 odor: roasted almond hazelnut peanut
 flavor: nutty green
 
Quinary (Fifth) - peanut
FL/FR2-acetyl thiazole
 odor: nutty popcorn roasted peanuts hazelnut
 flavor: Corn chip with a slight musty background
FL/FR butyl laurate
 odor: Weak, waxy and soapy with a slightly fermented dairy nuance
 flavor: Waxy and soapy with a creamy, dairy nuance
FL/FR2-methoxy-4-vinyl phenol
 odor: dry woody fresh amber cedar roasted peanut
 flavor: smoky bacon
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
 
Senary (Sixth) - peanut
FL/FR chocolate pyrazine A
 odor: chocolate cocoa roasted almond hazelnut peanut nutty
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
 
Septenary (Seventh) - peanut
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
 
Octonary (Eighth) - peanut
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
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