|
| Primary (First) - grain toasted grain |
| FL | | granola flavor |
| FL/FR | | rice bran absolute |
| | odor: cooked rice hay spicy toasted grain creamy custard nut skin woody powdery |
| | flavor: toasted grain hay nut skin spicy oily custard creamy woody |
|
| Secondary (Second) - grain toasted grain |
| FL | | barley flavor |
|
| Tertiary (Third) - grain toasted grain |
| FL | | cereal flavor |
| FL | | malt flavor |
| FL | | popcorn flavor |
|
| Quaternary (Fourth) - grain toasted grain |
| FL/FR | 2- | acetyl-3-methyl pyrazine |
| | odor: nutty nut flesh roasted hazelnut toasted grain corn chip vegetable nut skin caramellic |
| | flavor: nutty nut flesh roasted hazelnut toasted grain potato chip baked potato nut skin vegetable |
| FL | 2- | acetyl-2-thiazoline |
| | odor: corn chip taco potato chip toasted bread nutty |
| | flavor: Taco chips, slightly popcorn, toasted and roasted grain, salty impression |
| FL | | gingerbread flavor |
| FL | | graham cracker flavor |
|
| Quinary (Fifth) - grain toasted grain |
| FL/FR | 2- | acetyl-3,5(or 6)-dimethyl pyrazine |
| | odor: nutty roasted hazelnut roasted peanut popcorn corn chip toasted grain nut flesh peanut butter |
| | flavor: nutty roasted hazelnut roasted peanut popcorn toasted grain nut flesh peanut butter |
| FL/FR | 1- | 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 |
|
| Senary (Sixth) - grain toasted grain |
| FL | | nut flavor |
|
| Septenary (Seventh) - grain toasted grain |
|
| Octonary (Eighth) - grain toasted grain |