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Odor Descriptors for walnut
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Primary (First) - walnut
FR walnut fragrance
Secondary (Second) - walnut
CS maraniol
FL/FR pentanoic acid, 3-methyl-2-oxo-, ethyl ester
 odor: nutty black walnut aroma, accompanied by woody nuances and a subtle herbaceousness
 flavor: fresh nutty notes of walnut, dry, woody
FR saffron pyranone
 odor: bitter walnut saffron citrus herbal hot
Tertiary (Third) - walnut
FL/FR butyrophenone
 odor: camphor cherry walnut hazelnut
Quaternary (Fourth) - walnut
FL/FR2-acetyl thiophene
 odor: sulfurous nutty hazelnut walnut
 flavor: onion, malty, roasted
FL/FR nutty cyclohexenone
 odor: Sweet, nutty, phenolic, walnut, fruity, almond and benzoin
 flavor: Nutty, musty, phenolic and woody with grain-like nuances
FR violet nitrile
 odor: green violet floral walnut
Quinary (Fifth) - walnut
FL/FR caramel furanone solution
 odor: extremely sweet strong caramel maple burnt sugar coffee
 flavor: sweet caramellic burnt sugar
FL/FR2-heptyl butyrate
 odor: fruity green vegetable cheesy walnut
(Z)-2-octenal
 odor: fatty fruity green leaf walnut
Senary (Sixth) - walnut
FL/FR2,3-dimethyl pyrazine
 odor: nutty nut skin cocoa peanut butter coffee walnut caramellic roasted
 flavor: nutty nut skin peanut cocoa roasted coffee walnut corn chip bready
Septenary (Seventh) - walnut
FL/FR2-acetyl pyrrole
 odor: musty nut skin maraschino cherry coumarinic licorice walnut bready
 flavor: sweet fruity musty cherry nutty wasabi mustard tea
FL/FRortho-methyl anisole
 odor: Naphthyl, camphoreous, phenolic and woody with a salicylate nuance
 flavor: Camphoreous, earthy, woody and salicylate with minty, spicy nuances
FL/FR2-phenyl propionaldehyde dimethyl acetal
 odor: floral leafy hyacinth green mushroom earthy walnut
 flavor: Fruity, green and floral
Octonary (Eighth) - walnut
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