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Primary (First) - bacon |
FL | | bacon flavor |
FL | maple | bacon flavor |
FL | | bacon reaction crispy |
| flavor: bacon meaty smoky |
FL/FR | 2- | methoxy-4-vinyl phenol |
| odor: sweet spicy clove carnation phenolic peppery smoky woody powdery |
| flavor: spicy powdery clove phenolic woody smoky balsamic amber |
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Secondary (Second) - bacon |
FL | bacon | fat flavor |
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Tertiary (Third) - bacon |
FL | | bacon dithiazine |
| odor: meaty smoked bacon |
| flavor: burnt roasted crispy bacon |
FL | | crisp enhancers |
| flavor: crispy fried chicken bacon beef fatty |
FL | 3,5- | diisobutyl-1,2,4-trithiolane |
| odor: roasted, roasted nut, crisp bacon-like and pork rind-like |
| flavor: roasted, roasted nut, crisp bacon-like and pork rind-like |
FL/FR | 4- | ethyl phenol |
| odor: phenolic castoreum smoke guaiacol |
| flavor: Phenolic, smoke, bacon and ham |
FL/FR | ortho- | guaiacol |
| odor: phenolic smoke spice vanilla woody |
| flavor: Woody, phenolic, bacon, savory, smoky and medicinal |
FL | S-(2- | methyl-3-furyl) ethane thioate |
| odor: roasted meat sulfurous eggy burnt cooked fried |
| flavor: meaty beefy chicken bacon |
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Quaternary (Fourth) - bacon |
FL | 4- | allyl-2,6-dimethoxyphenol |
| odor: smoky, meaty, phenolic, sweet, ham and woody |
| flavor: Meaty, phenolic, smoky and bacony, with creamy vanilla nuances |
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Quinary (Fifth) - bacon |
FL/FR | | pyroligneous acids |
| odor: Smoky, woody/casky, slightly phenolic with a bacon and smoked salmon fattiness |
| flavor: Sweet hickory smoky, with burnt and charred woody notes, smoked meaty and bacon-like |
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Senary (Sixth) - bacon |
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Septenary (Seventh) - bacon |
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Octonary (Eighth) - bacon |