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Odor Descriptors for roasted
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Primary (First) - roasted
FL5-acetyl-2,3-dihydro-1,4-thiazine
 odor: nutty cooked roasted popcorn
FL/FR5-acetyl-2,3-dimethyl pyrazine
 odor: roasted aromatic green
FL/FR2-acetyl-3,5(or 6)-dimethyl pyrazine
 odor: roasted hazelnut caramel popcorn
 flavor: nutty
FL/FR2-acetyl-3-methyl pyrazine
 odor: roasted nutty vegetable toasted grain
FL2-acetyl-6-methyl pyrazine
 odor: roasted coffee cocoa popcorn
5-acetyl-4-methyl thiazole
 odor: roasted nutty sulfurous
FL2-acetyl-2-pyrroline
 odor: nutty roasted ham sweet
FL2-acetyl-3,4,5,6-tetrahydropyridine
 odor: roasted caramel bready
FLS-allyl-laevo-cysteine
 odor: cooked roasted
FL benzyl methyl sulfide
 odor: roasted burnt beef pork lamb chicken
FL2-butenoic acid
 odor: roasted burnt
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
FL/FR cichorium intybus root solid extract
 odor: sweet roasted coffee
 flavor: chicory
FL/FR cocoa essence
 odor: roasted sulfury sweet chocolate
 flavor: chocolate cocoa
FL/FRroasted arabica coffee bean oil CO2 extract
 odor: coffee burnt beany
 flavor: roasted espresso coffee burnt
FL2-cyclohexenone
 odor: roasted savory green
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
FL3,7-dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
 odor: cooked brown roasted meaty
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-3-thioisovaleryl furan
 odor: roasted
 flavor: creamy, cocoa-like
FL2-ethoxy-3-isopropyl pyrazine
 odor: slightly roasted nut
FL2-ethyl-6-methyl pyrazine
 odor: roasted potato
 flavor: roasted hazelnut
FL2-ethyl-3-methyl thiopyrazine
 odor: strong roasted or cooked meat
FL3-(ethyl thio) butanol
 odor: cooked roasted nutty
FL/FR fenugreek resinoid
 odor: roasted lovage maple cocoa coffee
 flavor: fenugreek
FL furfuryl methyl ether
 odor: roasted coffee
 flavor: mustard
 kahweofuran
 odor: roasted smoky sulfurous
1,5,8-para-menthatriene
 odor: roasted
FL3-mercapto-3-methyl butanol
 odor: roasted spicy sweet vegetable
 flavor: powerful meaty, beef juice and gravy notes. Presented in 10% dilution
FL2-mercaptomethyl pyrazine
 odor: roasted in sugar syrup meaty
 flavor: roasted meat-like
2-mercapto-3-pentanone
 odor: roasted meat
FL/FR2-methyl-1-butanol
 odor: roasted wine onion fruity fusel alcoholic whiskey
 methyl cyclopentapyrazine
 odor: roasted
FL3-((2-methyl-3-furyl)thio)-4-heptanone
 odor: roasted meaty
FL/FR2-methyl-3-(methyl thio) pyrazine
 odor: roasted meat nutty almond vegetable
FL4-pentenal
 odor: roasted
FL1-phenyl-3(5)-propyl pyrazole
 odor: roasted cooked
FL3-isopropenyl pentane dioic acid
 odor: savory cooked roasted
FL propyl propane thiosulfonate
 odor: roasted alliaceous
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
FL/FR sulfuryl butyrate
FL/FR sulfuryl isobutyrate
FL/FR sulfuryl decanoate
FL/FR sulfuryl hexanoate
FL/FR sulfuryl octanoate
FL/FR sulfuryl propionate
FL2-thienyl mercaptan
 odor: roast coffee fishy
 flavor: sulfurous, mercaptan coffee
FL2,4,6-triethyl tetrahydro-1,3,5-dithiazine
 odor: alliaceous roasted fried onion leek fatty scallion
 flavor: savory meaty
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
Secondary (Second) - roasted
FL/FR2-acetyl-3,5-dimethyl pyrazine
 odor: nutty roasted hazelnut
 flavor: nutty roasted hazelnut
FL3-acetyl-2,5-dimethyl thiophene
 odor: burnt roasted meaty
 flavor: sweet dried hazelnut almond marzipan
FL2-acetyl-5-methyl pyrrole
 odor: earthy roasted
 flavor: bitter earthy roasted
FL4-allyl-2,6-dimethoxyphenol
 odor: smoky, meaty, phenolic, sweet, ham and woody
 flavor: Meaty, phenolic, smoky and bacony, with creamy vanilla nuances
FL1,2-butane dithiol
 odor: sulfur roasted meat
FL2-isobutyl-4,5-dimethyl oxazole
 odor: burnt roasted
FRroasted chestnut fragrance
FL diacetyl trimer
 odor: butter roasted
 flavor: Fatty oily cream butter sweet vanillin caramel toffee fresh cheese quark
FL2,5-dimethyl-4-ethyl oxazole
 odor: burnt roasted
 flavor: green ethereal hazelnut
2,4-dimethyl-5-ethyl thiazole
 odor: nutty roasted meaty earthy
FL4,5-dimethyl-2-propyl oxazole
 odor: roasted burnt
 flavor: fatty metallic
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
FL2,5-dimethyl pyrazine and 2,6-dimethyl pyrazine mixture
 odor: nutty roasted baked potato
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
1,3-dithiane
 odor: alliaceous roasted
 flavor: onion garlic metallic
FL1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
 odor: meaty roasted
 flavor: meaty
FL2-ethoxythiazole
 odor: Musty, vegetative, green, phenolic, nutty, coffee and brothy
 flavor: Musty, vegetative, brothy, nutty and coffee with a slight rubbery nuance
FL1-ethyl-2-acetyl pyrrole
 odor: nutty roasted
 flavor: pungent dusty, somewhat nutty
FL2-ethyl benzene thiol
 odor: sulfurous roasted meaty smoky
 flavor: phenolic smoky meaty
FL2-ethyl-2,5-dihydro-4-methyl thiazole
 odor: nutty roasted vegetable
 flavor: tropical fruit peach slightly catty and meaty
FL/FR ethyl 3-mercaptobutyrate
 odor: sulfurous roasted sweet sour
FL/FR filbert heptenone B
 odor: nutty hazelnut
 flavor: nutty
FL/FR furfuryl mercaptan
 odor: Roasted coffee, sulfurous, with a burnt match note. It is savory meaty with chicken and fried onion nuances.
 flavor: Sulfurous roasted coffee, burnt match-like, rubbery, and slightly nutty with eggy and savory meaty nuances.
FL/FR furfuryl thioacetate
 odor: SuIfureous, roasted, savory, alliaceous, vegetative and coffee-like
 flavor: Roasted, alliaceous, garlic, coffee, meaty, savory and sulfureous
FL(R,S)-2-mercapto-3-butanol
 odor: SuIfureous, roasted meat, alliaceous, sauteed onion and garlic
 flavor: Meaty, savory, sauteed onion and garlic
FL3-mercaptopropionic acid
FL/FR methoxymethyl pyrazine
 odor: nutty fresh roasted peanut nut skin green
 flavor: nutty
FL methyl dihydrofuran thiol
 odor: sulfurous roasted meaty savory
FL2-methyl-5-ethoxypyrazine
 odor: nutty roasted
FL2-methyl-6-ethoxypyrazine
 odor: nutty roasted
FL methyl furfuryl thiol
 odor: sulfurous roasted coffee
 flavor: strong mustard garlic burnt meaty
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
FLS-(2-methyl-3-furyl) ethane thioate
 odor: roasted meat sulfurous eggy burnt cooked fried
 flavor: meaty beefy chicken bacon
FL4-((2-methyl-3-furyl)thio)-5-nonanone
FL methyl methane thiosulfonate
 odor: sulfurous pungent roasted
FL2-methyl-1-methyl thio-2-butene
 odor: cooked roasted meaty
FL2-methyl-5-isopropyl pyrazine
 flavor: green
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-thioacetoxytetrahydrofuran
 odor: sulfurous roasted meaty
 flavor: meaty
FL methyl thiofuryl butanal
 flavor: meaty juicy powerfull
FL(±)-3-(methyl thio) heptanal
 odor: cooked roasted fatty green
FL3-(methyl thio) methyl thiophene
 odor: cooked roasted dairy
FLgreen pepper distillates
 odor: cooked pepper bell pepper
 flavor: green pepper
FLgreen pepper extract
 odor: roasted green pepper
 flavor: pepper bell pepper
FL2-propionyl pyrrole
 odor: roast popcorn
FL propionyl pyrroline 1% in vegatable oil triglyceride
 odor: fishy roasted
FL propyl 2-mercaptopropionate
 odor: cooked roasted meat baked potato
 flavor: earthy baked potato roasted peanut
FL pyrazines mixture
 odor: nutty roasted peanut coffee chocolate
FL/FR sesame absolute
 odor: sesame nutty roasted peanut coffee gourmand woody balsamic
 flavor: nutty sesame
FL tea pyrrole
 odor: burnt roasted smoky
 flavor: burnt
FL/FR theobroma cacao extract
 odor: cocoa roasted powdery
 flavor: Cocoa, powdery, bitter, beany, brown and roasted with a yeasty nuance
FL thialdine
 odor: roasted meaty beefy
 flavor: meaty roasted
FL1-(2-thienyl) butanone
 odor: grilled roast beefy meaty
FL thioacetic acid
 odor: cooked roasted meaty burnt
FL/FR2,4-xylenol
 odor: weak smoky roasted dark
 flavor: burnt roasted
Tertiary (Third) - roasted
FL4-acetyl-2-methyl pyrimidine
 odor: burnt meaty roasted
FL amyl mercaptan
 odor: sulfurous fatty roasted meaty vegetable
FL/FR5-sec-butyl-2,3-dimethyl pyrazine
 odor: marine burnt roasted
FL/FR3,6-cocoa pyrazine
 odor: potato cocoa roasted nutty
 flavor: hazelnut
FL/FR coffee difuran
 odor: Sulfurous, coffee, furfuryl mercaptan, roasted, meaty, onion and cabbage, potato
 flavor: Sulfurous, coffee, roasted meaty, onion
FL3,6-diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglycerides
 odor: sulfurous cooked roasted
FL3,7-dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
 odor: cooked brown roasted meaty
FL2,6-dimethyl thiophenol
 odor: sulfury meaty roasted phenolic metallic
 flavor: Meaty, vegetative and nutty with a slight sulfurous nuance
FL ethyl dimethyl pyrazine
 odor: burnt popcorn roasted cocoa
FL5-ethyl-2-methyl pyridine
 odor: nutty strong raw potato roasted earthy
 flavor: winey buttery acidic cereal sulfurous solvent
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
FL4-methoxybenzoyl oxyacetic acid
 odor: cooked brown roasted
FL methyl 2-(methyl thio) acetate
 odor: sulfurous cooked potato roasted nut fruity tropical
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
FL2-(methyl thio) methyl-2-butenal
 odor: burnt matches cooked cabbage roasted onion
FL/FR nutty quinoxaline
 odor: Musty, nutty, roasted, beany, cereal cracker-like, with corn nuances
 flavor: Nutty, musty, corn taco and popcorn-like
FL2-propyl pyridine
 odor: green fatty roasted tobacco nutty
FL pyrazine
 odor: pungent sweet corn like roasted hazelnut barly
FL pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
 odor: meaty cooked roasted
FL sodium methoxybenzoyl oxyacetate
 odor: cooked brown roasted
FL/FR2,4,5-trimethyl oxazole
 odor: nutty nut skin roasted wasabi shellfish mustard vegetable
 flavor: burnt nutty hazelnut potato mushroom
FL2,4,6-trithiaheptane 10% in triacetin
 odor: sulfurous cooked roasted
 flavor: sulfurous onion
Quaternary (Fourth) - roasted
FL4-acetyl-2-isopropenyl pyridine
 odor: herbal green fermented roasted
FL arachis hypogaea fruit extract
 odor: Peanut, creamy, oily with a fatty roasted nutty depth
 flavor: Peanut, oily, light roasted nutty and fatty nuance
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 coffee pyrazine
 odor: coffee bean nutty grassy roasted
 flavor: coffee
FL6,7-dimethyl dihydrocyclopentapyrazine
 odor: burnt earthy nutty roasted
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 garlic oleoresin
 odor: Roasted, onion, garlic, with sulfury savory HVP-like nuances
 flavor: Burnt, roasted, sauteed, onion and garlic
FL1-(3-hydroxy-5-methyl-2-thienyl) ethanone
 odor: meaty brown cooked roasted
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
FL2-methyl thiophene
 odor: sulfurous alliaceous onion roasted green
 flavor: sulfurous roasted green cabbage onion bitter
FL2-naphthyl mercaptan
 odor: sulfurous rubbery meaty roasted woody creamy artichoke
 flavor: Sulfureous, meaty, brown, roasted, chicken, eggy with a slight nutty 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/FRisopropenyl pyrazine
 odor: caramellic chocolate nutty roasted
 flavor: burnt coffee
FL2-propionyl-2-thiazoline
 odor: meaty nutty cooked roasted
 flavor: popcorn roasted bread baked bread crust
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
Quinary (Fifth) - roasted
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
FL2,5-dimethyl furan
 odor: chemical ethereal meaty gravy roast beef bacon
 flavor: chemical meaty gravy
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/FR2-mercaptopropionic acid
 odor: Sulfury, meaty savory, brown with roasted brown nuances
 flavor: Meaty, sulfurous, brothy, brown
FL/FR2-methyl hexanoic acid
 odor: Acidic, oily, fatty, lard and chicken fat with roasted and roasted savory nuances
 flavor: Oily, creamy, dairy and fatty
FL/FR popcorn pyrimidine
 odor: corn, taco, nutty, popcorn, roasted and toasted nuances
 flavor: Corn, taco, nutty, popcorn and corn chip with roasted nuances
Senary (Sixth) - roasted
FL/FR2-isobutyl-3,5-(and 3,6)-dimethyl pyrazine
 odor: cocoa hazelnut musty earthy roasted nutty
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/FR2,6-dimethyl pyrazine
 odor: cocoa roasted nuts roast beef coffee
 flavor: nutty coffee cocoa musty bready meaty
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 fenugreek oleoresin
 odor: sweet maple lovage caramel cocoa
 flavor: Bitter, brown, maple, lovage with a coffee 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
FL/FR toffee furanone
 odor: sweet cotton candy sugar caramel bready
Septenary (Seventh) - roasted
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 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 thiopropionate
 odor: Sulfureous, coffee-like, onion and garlic, with a sauteed savory nuance
 flavor: Sulfureous, coffee, onion and garlic-like with meaty savory roast nuances
Octonary (Eighth) - roasted
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 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/FR2,3-dimethyl pyrazine
 odor: nutty coffee peanut butter walnut caramel leather
 flavor: Musty, nut skins, cocoa powdery, roasted coffee and bready
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