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Odor Descriptors for pork
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Primary (First) - pork
FL/FR4-methyl nonanoic acid
 odor: meaty pork lamb chicken
 flavor: fatty goaty
Secondary (Second) - pork
FL/FR meaty dithiane
 odor: pork lamb chicken savory bouillon onion
 flavor: meaty pork
Tertiary (Third) - pork
Quaternary (Fourth) - pork
FL benzyl methyl sulfide
 odor: roasted burnt beef pork lamb chicken
FL2,5-dimethyl-3-furan thiol
 odor: lamb meaty sulfurous
 flavor: roasted Chicken 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
Quinary (Fifth) - pork
FL2-pyridinyl methane thiol
 odor: Roastad, meaty, beef, savory, sufureous, pork, clean and pot roast
 flavor: Meaty, roasted, savory, fatty, beef and popcorn
Senary (Sixth) - pork
Septenary (Seventh) - pork
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 furfuryl propionate
 odor: sweet fruity green banana oily coffee spicy
 flavor: fruity pear
Octonary (Eighth) - pork
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
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