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Odor Descriptors for toasted
This information is provided to the Internet Community.
 
Primary (First) - toasted
FL/FR coconut naphthalenone
 odor: toasted coconut tonka
FL2-methyl quinoxaline
 odor: toasted coffee nutty fruity
 flavor: phenolic burnt coffee nutty
FL/FR2-methyl thio-3,5 or 6-methyl pyrazine
 odor: Toasted popcorn, roasted almond, hazelnut, peanut and cashew nutty, with a caramellic and corn-chip nuance
 flavor: Peanut and pecan nutty, popcorn and corn-chip-like with a burnt musty nuance
FL2-isopropyl-4-methyl-3-thiazoline
 odor: toasted sulfury sweet cocoa chocolate
 
Secondary (Second) - toasted
FL/FR acetyl propionyl
 odor: pungent sweet butter creamy caramel nutty cheese
 flavor: Toasted, buttery and caramellic with marshmallow and molasses nuances
 
Tertiary (Third) - toasted
FL/FR2-acetyl thiazole
 odor: nutty popcorn roasted peanuts hazelnut
 flavor: Corn chip with a slight musty background
FL2,5-dihydroxy-1,4-dithiane
 odor: sulfury meaty toasted bread broth egg tomato
 flavor: Metallic, meaty savory chicken and beef, sulfurous, egg-yolk like
FL/FR hazelnut pyrazine
 odor: Musty, nut skin, earthy, toasted, potato bin, green and meaty
 flavor: Musty, toasted, nutty, potato, cocoa, earthy and dirty
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
FL shallot oil
 odor: alliaceous sulfurous onion
 flavor: Sweet, sulfureous, alliaceous, pungent with a toasted-onion nuance
FL/FR2,4,5-trimethyl thiazole
 odor: musty nutty vegetable cocoa hazelnut chocolate coffee
 flavor: Nutty, cocoa and green vegetative-like with roasted earthy nuances
FL/FR whiskey lactone
 odor: tonka coumarin coconut toasted nutty celery burnt
 flavor: Woody, coumarinic, coconut, Iactonic, creamy and nutty with a toasted nuance
 
Quaternary (Fourth) - toasted
FL/FR acetyl butyryl
 odor: dry sweet caramel butter oily fatty creamy phenolic fruity
 flavor: Creamy, fruity, toasted brown caramellic notes
FL2-acetyl-2-thiazoline
 odor: corn chip taco potato chip toasted bread nutty
 flavor: Taco chips, slightly popcorn, toasted and roasted grain, salty impression
FL(E)-aconitic acid
 odor: vegetable musty nut dry toasted
 flavor: nut vegetable caramel
FR caramel corn fragrance
FL/FR popcorn pyrimidine
 odor: corn, taco, nutty, popcorn, roasted and toasted nuances
 flavor: Corn, taco, nutty, popcorn and corn chip with roasted nuances
FL/FR2-isopropyl phenol
 odor: solvent like, phenolic, smoky with toasted woody and burnt rubber nuances
 flavor: solvent like, shoe polish, woody smoky, aged scotch and whiskey like with tar and burnt rubber nuances
 
Quinary (Fifth) - toasted
FL aconitic acid
 odor: Vegetative, musty and nutty with a dry, toasted nuance
 flavor: Nutty, vegetative, musty and slightly caramellic
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
 
Senary (Sixth) - toasted
FL/FRgamma-octalactone
 odor: sweet coconut waxy creamy tonka dairy fatty
 flavor: Lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach
 
Septenary (Seventh) - toasted
FL/FR2-acetyl furan
 odor: sweet balsam almond cocoa caramel coffee
 flavor: Sweet, nutty and roasted with a sweet, baked-goods body
FL/FR1-hydroxy-2-butanone
 odor: Sweet, brown, coffee, musty, grain- and pyrazine-like with malt and butterscotch nuances
 flavor: Brown, oily and alcoholic with toasted grain notes
 
Octonary (Eighth) - toasted
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