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Odor Descriptors for wasabi
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Primary (First) - wasabi
Secondary (Second) - wasabi
FL/FR2-isobutyl thiazole
 odor: green wasabi privet tomato leaf earthy vegetable metallic
 flavor: Green, vegetable, tomato-like with raw musty nuances
Tertiary (Third) - wasabi
Quaternary (Fourth) - wasabi
FR(2-methoxy-1-methyl propyl) benzene
 odor: floral, green, fruity, and wasabi fragrance notes
FL/FR2,4,5-trimethyl oxazole
 odor: nutty nut skin roasted wasabi shellfish mustard vegetable
 flavor: burnt nutty hazelnut potato mushroom
Quinary (Fifth) - wasabi
Senary (Sixth) - wasabi
FL benzyl isothiocyanate
 odor: mild watercress dusty medicinal horseradish oily
FL1-(methyl thio)-2-butanone
 odor: fresh radish, mustard, horseradish and wasabi like with alliaceous onion and savory metallic and vegetative nuances.
 flavor: sulfurous, cabbage and radish, horseradish, toasted onion and dairy like nuances
Septenary (Seventh) - wasabi
Octonary (Eighth) - wasabi
FL/FR3-(methyl thio) hexanol
 odor: Sulfurous, metallic and pungent with a slight spicy, green leafy, wasabi-like and vegetative note with and earthy nuance
 flavor: Metallic, sulfureous, with a green vegetative and slight spicy nuance
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