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Odor Descriptors for malty
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Primary (First) - malty
FL5-ethyl-3-methyl cyclotene
 odor: malty caramellic
FL malt distillates
 odor: sweet sugar creamy brown malt honey
 flavor: malty sugar molasses honey caramellic acidic
FR malt fragrance
FDS-methyl methioninium chloride
 odor: Malty, tomato, methional, sulfureous, with a green nuance
 flavor: Sulfureous creamy, tomato, malty, vegetable like
 
Secondary (Second) - malty
FL chocomalt powder
 odor: chocolate malty
 flavor: chocolate malty
4-ethyl-2-hydroxy-3-methyl-2-cyclopenten-1-one
 odor: sweet malty
 
Tertiary (Third) - malty
FL2-acetyl-1-pyrroline
 odor: popcorn toasted grain malty
FL/FRroasted arabica coffee bean oil
 odor: dark roast brewed coffee
 flavor: Beany roasted coffee with an astringent brown bitter afternote
 
Quaternary (Fourth) - malty
FL butyraldehyde
 odor: pungent cocoa musty green malty bready
 flavor: Cocoa, green, grainy, fermented
FL/FR humulus lupulus extract
 odor: woody green citrus malt tagette
 flavor: hops
FL/FR1-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
 
Quinary (Fifth) - malty
FL/FR eugenyl acetate
 odor: fresh sweet woody clove floral carnation malt spice
 flavor: spicy warm clove allspice sweet carnation
 
Senary (Sixth) - malty
FL2-ethyl furan
 odor: chemical beany ethereal cocoa bready malty coffee nutty
 flavor: solvent ethereal brown cocoa beany rooty earthy musty
FLbarley malt extract
 odor: caramellic brown sugar cereal creamy malty honey
 flavor: caramellic malty cereal fruity bready toasted nutty
FL/FR2-methyl butyraldehyde
 odor: musty cocoa phenolic coffee nutty malty fermented fatty alcoholic
 flavor: musty fusel rummy nutty cereal caramellic fruity cocoa
 
Septenary (Seventh) - malty
 
Octonary (Eighth) - malty
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