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Odor Descriptors for potato baked potato
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Primary (First) - potato baked potato
Secondary (Second) - potato baked potato
2-ethyl-6-vinyl pyrazine
 odor: buttery baked and potato-like
FL methyl 2-(methyl thio) acetate
 odor: sulfurous cooked potato roasted nut fruity tropical
FL methyl octyl sulfide
 odor: earthy baked potato roasted peanut
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
Tertiary (Third) - potato baked potato
FL2,5-dimethyl pyrazine and 2,6-dimethyl pyrazine mixture
 odor: nutty roasted baked potato
Quaternary (Fourth) - potato baked potato
FL propyl 2-mercaptopropionate
 odor: cooked roasted meat baked potato
 flavor: earthy baked potato roasted peanut
Quinary (Fifth) - potato baked potato
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
Senary (Sixth) - potato baked potato
Septenary (Seventh) - potato baked potato
Octonary (Eighth) - potato baked potato
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