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Odor Descriptors for scallion
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Primary (First) - scallion
 
Secondary (Second) - scallion
 
Tertiary (Third) - scallion
 
Quaternary (Fourth) - scallion
 
Quinary (Fifth) - scallion
 
Senary (Sixth) - scallion
FL2,4,6-triethyl tetrahydro-1,3,5-dithiazine
 odor: alliaceous roasted fried onion leek fatty scallion
 flavor: savory meaty
 
Septenary (Seventh) - scallion
FL/FR dipropyl disulfide
 odor: Sulfureous, alliaceous, fresh, green onion, scallion and metallic with a slight tropical nuance
 flavor: Alliaceous, sulfureous, green, vegetative and asafetida nuances
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
FL propyl thioacetate
 odor: Sulfureous green onion, garlic, scallion, green fresh, vegetative
 flavor: Onion, garlic sulfureous, alliaceous with a fresh green nuance
 
Octonary (Eighth) - scallion
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