|
Primary (First) - cabbage |
| | benzyl propanesulfinate |
| odor: cooked cabbage sauerkraut |
| flavor: onion-beef broth |
FL | | mercaptoacetaldehyde |
| odor: cabbage |
FL | | methional diethyl acetal |
| odor: pungent cabbage |
| flavor: mushroom onion green sweet tomato garlic |
| | methyl hexanesulfinate |
| odor: aroma and taste at 0.5-2.0 ppm in aqueous solution as found in fresh cabbage, cole slaw, and sauerkraut |
| flavor: cabbage sauerkraut |
FL | 4-( | methyl thio) butanol |
| odor: cabbage garlic sulfury potato green vegetable |
FL | 4- | methyl thiobutyl isothiocyanate |
| odor: cabbage radish |
FL | 4- | methyl thiobutyraldehyde |
| odor: cabbage garlic |
FL | 5- | methyl thiopentyl isothiocyanate |
| odor: cabbage radish |
FL/FR | | propyl mercaptan |
| odor: cabbage natural gas sweet onion |
| flavor: alliaceous fresh meaty onion sulfurous |
|
Secondary (Second) - cabbage |
FL | S- | methyl benzothioate |
| odor: sulfurous cabbage garlic potato vegetable |
FL | | methyl benzyl disulfide |
| odor: Sulfureous cabbage-like, vegetative with a green metallic nuance |
| flavor: Sulfureous, vegetative, metallic, green, with an onion nuance |
FL | | methyl 4-(methyl thio) butyrate |
| odor: sulfury cabbage fruity pineapple cheese |
| flavor: sulfurous garlic green onion chive green cheesy |
FL | 2-( | methyl thio) methyl-2-butenal |
| odor: burnt matches cooked cabbage roasted onion |
| 5-( | methyl thio) valeronitrile |
| odor: broccoli cabbage |
| | propyl methanesulfinate |
| odor: green onion, cabbage, with a note of surface-ripened cheese |
FL | | tetrahydrothiophene |
| odor: cabbage |
|
Tertiary (Third) - cabbage |
FL/FR | | dimethyl disulfide |
| odor: sulfurous vegetable cabbage onion |
| flavor: sulfurous cabbage, malt, cream |
FL | 3- | hydroxypyruvic acid |
| odor: sour radish cabbage |
FL | 2- | methyl-5-methoxythiazole |
| odor: green cabbage vegetable sulfurous |
FL/FR | S- | tropical 2-thiobutyrate |
| odor: sulfury sweet cabbage tropical brussel sprouts fruity |
|
Quaternary (Fourth) - cabbage |
FL | | methionyl acetate |
| odor: herbal mushroom cabbage asparagus potato cheesy |
FL | S-( | methyl thio) hexanoate |
| odor: fruity ethereal green tropical cabbage cheesy rancid floral green |
|
Quinary (Fifth) - cabbage |
FL | | ethyl methyl sulfide |
| odor: Sulfurous, tomato and cabbage vegetative with dimethyl sulfide, meaty and metallic nuances |
| flavor: Sulfurous, vegetative, dimethyl sulfide-like sweet corn notes, eggy, meaty and clam nuances |
FL/FR | | methyl mercaptan |
| odor: Vegetable oil, alliaceous, eggy, creamy with savory nuances |
| flavor: Sulfurous, alliaceous, creamy with a surface-ripened cheese topnote and a clean savory meaty depth |
FL | iso | propyl disulfide |
| odor: alliaceous onion meaty sulfurous cabbage |
|
Senary (Sixth) - cabbage |
FL | | methyl thioacetate |
| odor: sulfurous eggy cheese dairy vegetable cabbage |
| flavor: sulfurous overripe rotten roasted |
FL | | potato butyraldehyde |
| odor: Sulfureous, vegetative, cabbage-like and green with a fishy nuance |
| flavor: Vegetative, tomato, fishy and sulfureous |
|
Septenary (Seventh) - cabbage |
FL/FR | | coffee difuran |
| odor: Sulfurous, coffee, furfuryl mercaptan, roasted, meaty, onion and cabbage, potato |
| flavor: Sulfurous, coffee, roasted meaty, onion |
FL/FR | 1- | octen-3-one |
| odor: Intense earthy, metallic, mushroom-like with vegetative nuances of cabbage and broccoli. It has minor savory notes of fish and chicken |
| flavor: Intense creamy earthy mushroom with fishy and vegetative nuances |
|
Octonary (Eighth) - cabbage |
| 4- | methyl-2-(1-propenyl)-1,3-oxathiane |
| odor: garlic, green, starchy, pepper, balsamic, mossy, woody cabbage, sulfur |
FL | | pyrazinyl ethane thiol |
| odor: Sulfureous, meaty, savory, roasted and burnt with beef and chicken notes |
| flavor: Meaty, sulfureous, pot roast and savory with nuances suitable for chicken and pork |
FL | | truffle sulfide |
| odor: Pungent, metallic, alliaceous, garlic and mustard like with mushroom and horseradish nuances |
| flavor: Alliaceous, sulfurous fresh onion and garlic-like with cruciferous vegetable nuances of cabbage, spicy nuances of mustard and horseradish |