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Odor Descriptors for seafood
This information is provided to the Internet Community.
Primary (First) - seafood
FL1,4-dithiane
 odor: Seafood-like, solvent, garlic and onion, pyridine like
 flavor: Seafood-like, clam and oyster fermented garlic and onion, mushroom and turkey
Secondary (Second) - seafood
Tertiary (Third) - seafood
FL2-methyl piperidine
 odor: amine fishy seafood taco corn chip
 flavor: amine creamy taco lettuce
FL1-pyrroline
 odor: ammoniacal shrimp seafood
Quaternary (Fourth) - seafood
Quinary (Fifth) - seafood
Senary (Sixth) - seafood
FL dicyclohexyl disulfide
 odor: Alliaceous, onion, egg, nut skin, coffee, clam, crab and coffee
 flavor: Onion, meaty, clam, crab, coffee and cocoa
FL/FR dimethyl sulfide
 odor: sulfury onion sweet corn vegetable cabbage tomato green radish
 flavor: Sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternote
FL3-tetrahydrothiophenone
 odor: Alliaceous, cooked meaty with green vegetable nuances
 flavor: alliaceous onion garlic coffee chive
Septenary (Seventh) - seafood
Octonary (Eighth) - seafood
FL ethyl methyl sulfide
 odor: Sulfurous, tomato and cabbage vegetative with dimethyl sulfide, meaty and metallic nuances
 flavor: Sulfurous, vegetative, dimethyl sulfide-like sweet corn notes, eggy, meaty and clam nuances
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