|
| Primary (First) - roasted |
| FL | 5- | acetyl-2,3-dihydro-1,4-thiazine |
| | odor: nutty cooked roasted popcorn |
| FL/FR | 5- | acetyl-2,3-dimethyl pyrazine |
| | odor: roasted aromatic green |
| FL | 2- | acetyl-6-methyl pyrazine |
| | odor: roasted coffee cocoa popcorn |
| | 5- | acetyl-4-methyl thiazole |
| | odor: roasted nutty sulfurous |
| | 2- | acetyl-2-pyrroline |
| | odor: nutty roasted ham sweet |
| FL | 2- | acetyl-3,4,5,6-tetrahydropyridine |
| | odor: roasted caramel bready |
| FL | S- | allyl-laevo-cysteine |
| | odor: cooked roasted |
| FL | | benzyl methyl sulfide |
| | odor: roasted burnt beef pork lamb chicken |
| FL | 2- | butenoic acid |
| | odor: roasted burnt |
| FL | 2- | butyl-2-butenal |
| | odor: cooked roasted |
| | flavor: sweet nutty |
| FL | 2(4)-iso | butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine |
| | odor: roasted cocoa peanut |
| FL/FR | | cichorium intybus root solid extract |
| | odor: sweet roasted coffee |
| | flavor: chicory |
| FL/FR | | cocoa essence |
| | odor: roasted sulfury sweet chocolate |
| | flavor: chocolate cocoa |
| FL/FR | roasted arabica | coffee bean oil CO2 extract |
| | odor: coffee burnt beany |
| | flavor: roasted espresso coffee burnt |
| FL | 2- | cyclohexenone |
| | odor: roasted savory green |
| FL | 6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine |
| | odor: roasted nutty |
| 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 | 3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide |
| | odor: cooked brown roasted meaty |
| FL | 2,5- | dimethyl thiazole |
| | odor: roasted nutty |
| FL | 4,5- | dimethyl thiazole |
| | odor: Fishy, amine and pyridine-like with shrimp and savory nuances |
| | flavor: Fishy, pyidine-like with molasses and savory nuances |
| FL | 2,5- | dimethyl-3-thioisovaleryl furan |
| | odor: roasted |
| | flavor: creamy, cocoa-like |
| FL | 2- | ethoxy-3-isopropyl pyrazine |
| | odor: slightly roasted nut |
| FL | 2- | ethyl-6-methyl pyrazine |
| | odor: roasted potato |
| | flavor: roasted hazelnut |
| FL | 2- | ethyl-3-methyl thiopyrazine |
| | odor: strong roasted or cooked meat |
| FL | 3-( | ethyl thio) butanol |
| | odor: cooked roasted nutty |
| FL/FR | | fenugreek resinoid |
| | odor: roasted lovage maple cocoa coffee |
| | flavor: fenugreek |
| FL | | furfuryl methyl ether |
| | odor: roasted coffee |
| | flavor: mustard |
| | | kahweofuran |
| | odor: roasted smoky sulfurous |
| | 1,5,8-para- | menthatriene |
| | odor: roasted |
| FL | 3- | mercapto-3-methyl butanol |
| | odor: roasted spicy sweet vegetable |
| | flavor: powerful meaty, beef juice and gravy notes. Presented in 10% dilution |
| FL | 2- | mercaptomethyl pyrazine |
| | odor: roasted in sugar syrup meaty |
| | flavor: roasted meat-like |
| | 2- | mercapto-3-pentanone |
| | odor: roasted meat |
| | | methyl cyclopentapyrazine |
| | odor: roasted |
| FL | 3-((2- | methyl-3-furyl)thio)-4-heptanone |
| | odor: roasted meaty |
| FL/FR | 2- | methyl-3-(methyl thio) pyrazine |
| | odor: roasted meat nutty almond vegetable |
| FL | 4- | pentenal |
| | odor: roasted |
| FL | 1- | phenyl-3(5)-propyl pyrazole |
| | odor: roasted cooked |
| FL | 3-iso | propenyl pentane dioic acid |
| | odor: savory cooked roasted |
| FL | | propyl propane thiosulfonate |
| | odor: roasted alliaceous |
| FL | 2- | pyridinyl methane thiol |
| | odor: Roastad, meaty, beef, savory, sufureous, pork, clean and pot roast |
| | flavor: Meaty, roasted, savory, fatty, beef and popcorn |
| FL | | roasted butanol |
| | odor: Roasted, meaty and sulfureous with a fatty, brothy nuance |
| | flavor: Sulfureous, roasted and meaty with a burnt, savory note |
| FL/FR | | sulfuryl butyrate |
| FL/FR | | sulfuryl isobutyrate |
| FL/FR | | sulfuryl decanoate |
| FL/FR | | sulfuryl hexanoate |
| FL/FR | | sulfuryl octanoate |
| FL/FR | | sulfuryl propionate |
| FL | 2- | thienyl mercaptan |
| | odor: roast coffee fishy |
| | flavor: sulfurous, mercaptan coffee |
| FL | 2,4,6- | triethyl tetrahydro-1,3,5-dithiazine |
| | odor: alliaceous roasted fried onion leek fatty scallion |
| | flavor: savory meaty |
| FL/FR | | trigonella foenum-graecum seed oil CO2 extract |
| | odor: Sweet, roasted, grainy, bready, brown, nutty, cocoa, coffee and caramellic nuances |
| | flavor: Roasted, nutty, grainy, bread, brown and meaty nuances |
|
| Secondary (Second) - roasted |
| FL/FR | 2- | acetyl-3,5-dimethyl pyrazine |
| | odor: nutty roasted hazelnut |
| | flavor: nutty roasted hazelnut |
| FL | 3- | acetyl-2,5-dimethyl thiophene |
| | odor: burnt roasted meaty |
| | flavor: sweet dried hazelnut almond marzipan |
| FL | 2- | acetyl-5-methyl pyrrole |
| | odor: earthy roasted |
| | flavor: bitter earthy roasted |
| FL | 4- | allyl-2,6-dimethoxyphenol |
| | odor: smoky, meaty, phenolic, sweet, ham and woody |
| | flavor: Meaty, phenolic, smoky and bacony, with creamy vanilla nuances |
| FL | 1,2- | butane dithiol |
| | odor: sulfur roasted meat |
| FL | 2-iso | butyl-4,5-dimethyl oxazole |
| | odor: burnt roasted |
| FR | roasted | chestnut fragrance |
| FL | | diacetyl trimer |
| | odor: butter roasted |
| | flavor: Fatty oily cream butter sweet vanillin caramel toffee fresh cheese quark |
| FL | 2,5- | dimethyl-4-ethyl oxazole |
| | odor: burnt roasted |
| | flavor: green ethereal hazelnut |
| | 2,4- | dimethyl-5-ethyl thiazole |
| | odor: nutty roasted meaty earthy |
| FL | 4,5- | dimethyl-2-propyl oxazole |
| | odor: roasted burnt |
| | flavor: fatty metallic |
| FL/FR | 2,5- | dimethyl pyrazine |
| | odor: cocoa roasted nuts roast beef woody grass medical |
| | flavor: Musty, potato, cocoa and nutty with a fatty and oily nuance |
| FL | 2,5- | dimethyl pyrazine and 2,6-dimethyl pyrazine mixture |
| | odor: nutty roasted baked potato |
| FL | (Z+E)-2,5- | dimethyl-3-tetrahydrofuran thiol |
| | odor: sulfury roasted meat onion |
| FL | (Z+E)-2,5- | dimethyl-3-thioacetoxytetrahydrofuran |
| | odor: sulfury roasted meat onion |
| FL | 2,5- | dimethyl-3-thiofuroyl furan |
| | odor: coffee roasted meaty |
| | 1,3- | dithiane |
| | odor: alliaceous roasted |
| | flavor: onion garlic metallic |
| FL | 1,1- | ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% |
| | odor: meaty roasted |
| | flavor: meaty |
| FL | 2- | ethoxythiazole |
| | odor: Musty, vegetative, green, phenolic, nutty, coffee and brothy |
| | flavor: Musty, vegetative, brothy, nutty and coffee with a slight rubbery nuance |
| FL | 1- | ethyl-2-acetyl pyrrole |
| | odor: nutty roasted |
| | flavor: pungent dusty, somewhat nutty |
| FL | 2- | ethyl benzene thiol |
| | odor: sulfurous roasted meaty smoky |
| | flavor: phenolic smoky meaty |
| FL | 2- | ethyl-2,5-dihydro-4-methyl thiazole |
| | odor: nutty roasted vegetable |
| | flavor: tropical fruit peach slightly catty and meaty |
| FL/FR | | ethyl 3-mercaptobutyrate |
| | odor: sulfurous roasted sweet sour |
| FL/FR | | filbert heptenone B |
| | odor: nutty hazelnut |
| | flavor: nutty |
| FL/FR | | furfuryl mercaptan |
| | odor: Roasted coffee, sulfurous, with a burnt match note. It is savory meaty with chicken and fried onion nuances. |
| | flavor: Sulfurous roasted coffee, burnt match-like, rubbery, and slightly nutty with eggy and savory meaty nuances. |
| FL/FR | | furfuryl thioacetate |
| | odor: SuIfureous, roasted, savory, alliaceous, vegetative and coffee-like |
| | flavor: Roasted, alliaceous, garlic, coffee, meaty, savory and sulfureous |
| FR | | hazelnut fragrance |
| FL | (R,S)-2- | mercapto-3-butanol |
| | odor: SuIfureous, roasted meat, alliaceous, sauteed onion and garlic |
| | flavor: Meaty, savory, sauteed onion and garlic |
| FL | 3- | mercaptopropionic acid |
| FL/FR | | methoxymethyl pyrazine |
| | odor: nutty fresh roasted peanut nut skin green hazelnut |
| | flavor: nutty nut skin hazelnut roasted earthy almond peanut |
| FL | | methyl dihydrofuran thiol |
| | odor: sulfurous roasted meaty savory |
| FL | 2- | methyl-5-ethoxypyrazine |
| | odor: nutty roasted |
| FL | 2- | methyl-6-ethoxypyrazine |
| | odor: nutty roasted |
| FL | | methyl furfuryl thiol |
| | odor: sulfurous roasted coffee |
| | flavor: strong mustard garlic burnt meaty |
| FL | bis(2- | methyl-3-furyl) disulfide |
| | odor: Sulfurous, strong roasted meaty with a note reminiscent of sulfurol, savory, au jus and chicken nuances |
| | flavor: Strong meaty, sulfurous, brothy with a hint of thiamin, roasted savory, with nuances of cooked onion, sauteed garlic and black pepper |
| FL | S-(2- | methyl-3-furyl) ethane thioate |
| | odor: roasted meat sulfurous eggy burnt cooked fried |
| | flavor: meaty beefy chicken bacon |
| FL | 4-((2- | methyl-3-furyl)thio)-5-nonanone |
| FL | | methyl methane thiosulfonate |
| | odor: sulfurous pungent roasted |
| FL | 2- | methyl-1-methyl thio-2-butene |
| | odor: cooked roasted meaty |
| FL | 2- | methyl-5-isopropyl pyrazine |
| | flavor: green |
| FL | 2- | methyl-3-tetrahydrofuran thiol |
| | odor: Roasted, crusted beef and chicken, meaty, pot roast, sulfurous and mildly alliaceous |
| | flavor: Roast beef, meaty, with brothy savory chicken and turkey notes it has a slight fatty alliaceous onion and garlic nuances |
| FL | 2- | methyl-3-thioacetoxytetrahydrofuran |
| | odor: sulfurous roasted meaty |
| | flavor: meaty |
| FL | | methyl thiofuryl butanal |
| | flavor: meaty juicy powerfull |
| FL | (±)-3-( | methyl thio) heptanal |
| | odor: cooked roasted fatty green |
| FL | 3-( | methyl thio) methyl thiophene |
| | odor: cooked roasted dairy |
| FL | green | pepper distillates |
| | odor: cooked pepper bell pepper |
| | flavor: green watery weedy bitter vegetable roasted |
| FL | green | pepper extract |
| | odor: roasted green pepper |
| | flavor: pepper bell pepper |
| FL | 2- | propionyl pyrrole |
| | odor: roast popcorn |
| FL | | propionyl pyrroline 1% in vegatable oil triglyceride |
| | odor: fishy roasted |
| FL | | propyl 2-mercaptopropionate |
| | odor: cooked roasted meat baked potato roasted meat |
| | flavor: earthy baked potato roasted peanut |
| FL | | pyrazines mixture |
| | odor: nutty roasted peanut coffee chocolate |
| FL/FR | | sesame absolute |
| | odor: sesame nutty roasted peanut coffee gourmand woody balsamic |
| | flavor: nutty sesame |
| FL | | tea pyrrole |
| | odor: burnt roasted smoky |
| | flavor: burnt |
| FL | 1-(2- | thienyl) butanone |
| | odor: grilled roast beefy meaty |
| FL | | thioacetic acid |
| | odor: cooked roasted meaty burnt |
| FL/FR | 2,4- | xylenol |
| | odor: weak smoky roasted dark |
| | flavor: burnt roasted |
|
| Tertiary (Third) - roasted |
| FL | 4- | acetyl-2-methyl pyrimidine |
| | odor: burnt meaty roasted |
| FL | | amyl mercaptan |
| | odor: sulfurous fatty roasted meaty vegetable |
| FL/FR | 5-sec- | butyl-2,3-dimethyl pyrazine |
| | odor: marine burnt roasted |
| FL/FR | 3,6- | cocoa pyrazine |
| | odor: potato cocoa roasted nutty |
| | flavor: hazelnut |
| FL/FR | | coffee difuran |
| | odor: Sulfurous, coffee, furfuryl mercaptan, roasted, meaty, onion and cabbage, potato |
| | flavor: Sulfurous, coffee, roasted meaty, onion |
| FR | | coffee fragrance |
| FL | 3,6- | diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglycerides |
| | odor: sulfurous cooked roasted |
| FL | 3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide |
| | odor: cooked brown roasted meaty |
| FL | 2,6- | dimethyl thiophenol |
| | odor: sulfury meaty roasted phenolic metallic |
| | flavor: Meaty, vegetative and nutty with a slight sulfurous nuance |
| FL | | ethyl dimethyl pyrazine |
| | odor: burnt popcorn roasted cocoa |
| FL | 5- | ethyl-2-methyl pyridine |
| | odor: nutty strong raw potato roasted earthy |
| | flavor: winey buttery acidic cereal sulfurous solvent |
| FL | 3- | mercapto-2-butanone |
| | odor: sulfurous onion roasted gassy meaty |
| | flavor: Roasted meat, sulfurous and alliaceous with nuances of cabbage, coffee and pot roast with fatty drippings |
| FL | 4- | methoxybenzoyl oxyacetic acid |
| | odor: cooked brown roasted |
| FL | | methyl 2-(methyl thio) acetate |
| | odor: sulfurous cooked potato roasted nut fruity tropical |
| FL/FR | 2- | methyl pyrazine |
| | odor: Nutty, brown, nut skin, musty, pyrazine and earthy with a slight roasted nuance |
| | flavor: Nutty, brown, roasted, musty and astringent |
| FL | 2-( | methyl thio) methyl-2-butenal |
| | odor: burnt matches cooked cabbage roasted onion |
| FL/FR | | nutty quinoxaline |
| | odor: Musty, nutty, roasted, beany, cereal cracker-like, with corn nuances |
| | flavor: Nutty, musty, corn taco and popcorn-like |
| FL | 2- | propyl pyridine |
| | odor: green fatty roasted tobacco nutty |
| FL | | pyrazine |
| | odor: pungent sweet corn like roasted hazelnut barly |
| FL | | pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine |
| | odor: meaty cooked roasted |
| FL | | sodium methoxybenzoyl oxyacetate |
| | odor: cooked brown roasted |
| FL/FR | 2,4,5- | trimethyl oxazole |
| | odor: nutty nut skin roasted wasabi shellfish mustard vegetable |
| | flavor: burnt nutty hazelnut oily nut skin potato earthy mushroom |
| FL | 2,4,6- | trithiaheptane 10% in triacetin |
| | odor: sulfurous cooked roasted |
| | flavor: sulfurous onion |
|
| Quaternary (Fourth) - roasted |
| FL | 4- | acetyl-2-isopropenyl pyridine |
| | odor: herbal green fermented roasted |
| FL | | arachis hypogaea fruit extract |
| | odor: Peanut, creamy, oily with a fatty roasted nutty depth |
| | flavor: Peanut, oily, light roasted nutty and fatty nuance |
| FL | 1,3- | butane dithiol |
| | odor: Garlic, meaty sulfurous, roasted garlic and onion, spicy, with nutty nuances |
| | flavor: Garlic, mushroom, bloody metallic, roasted burnt rubber nuances, HVP and meaty, garlic |
| FR | | cocoa fragrance |
| FL | | coffee pyrazine |
| | odor: coffee bean nutty grassy roasted |
| | flavor: coffee |
| FL | 6,7- | dimethyl dihydrocyclopentapyrazine |
| | odor: burnt earthy nutty roasted |
| FL/FR | 2,6- | dimethyl pyrazine |
| | odor: ethereal cocoa nutty roasted roasted meaty beefy brown coffee buttermilk |
| | flavor: meaty nutty roasted cocoa brothy bready coffee musty |
| FL/FR | 2- | ethyl-3,5(or 6)-dimethyl pyrazine |
| | odor: burnt coffee nutty roasted woody |
| FL | (Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline |
| | odor: meaty nutty cooked roasted |
| FL | (Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline |
| | odor: meaty nutty cooked roasted |
| FL | | garlic oleoresin |
| | odor: Roasted, onion, garlic, with sulfury savory HVP-like nuances |
| | flavor: Burnt, roasted, sauteed, onion and garlic |
| FL | 1-(3- | hydroxy-5-methyl-2-thienyl) ethanone |
| | odor: meaty brown cooked roasted |
| FL/FR | 5- | methyl quinoxaline |
| | odor: Nut shell, musty, roasted and pyrazine-like with coffee, hazelnut and potato nuances |
| | flavor: Nutty, roasted, peanut and pyrazine-like with a yeasty corn chip nuance |
| FL | 2- | methyl thiophene |
| | odor: sulfurous alliaceous onion roasted green |
| | flavor: sulfurous roasted green cabbage onion bitter |
| FL | 2- | naphthyl mercaptan |
| | odor: sulfurous rubbery meaty roasted woody creamy artichoke |
| | flavor: Sulfureous, meaty, brown, roasted, chicken, eggy with a slight nutty nuance |
| FL/FR | | nutty pyrazine |
| | odor: Sweet, nutty, roasted, toasted, grainy, coffee and corn with savory, meaty nuances |
| | flavor: Musty, nutty, roasted and grainy with coffee notes |
| FL/FR | iso | propenyl pyrazine |
| | odor: caramellic chocolate nutty roasted |
| | flavor: burnt coffee |
| FL | 2- | propionyl-2-thiazoline |
| | odor: meaty nutty cooked roasted |
| | flavor: popcorn roasted bread baked bread crust |
| 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/FR | | theobroma cacao extract |
| | odor: cocoa chocolate dark chocolate roasted powdery milk chocolate beany nut skin |
| | flavor: cocoa chocolate dark chocolate powdery beany brown bitter |
|
| Quinary (Fifth) - roasted |
| FL | | allyl mercaptan |
| | odor: Sulfurous and alliaceous, sauteed onion and garlic, roasted, grilled and charred meaty nuances |
| | flavor: Alliaceous onion, garlic and leek. It has meaty bouillon savory nuances |
| FL/FR | 2-tert- | butyl pyrazine |
| | odor: minty green bell pepper nutty roasted |
| FL | 2,5- | dimethyl furan |
| | odor: chemical ethereal meaty gravy roast beef bacon |
| | flavor: chemical meaty gravy |
| FL/FR | 2- | heptyl furan |
| | odor: Green, fatty, lactonic, oily and dairy with a meaty nuance |
| | flavor: Fatty, vegetative, lactonic, herbal and oily with a tropical nuance |
| FL/FR | 2- | mercaptopropionic acid |
| | odor: Sulfury, meaty savory, brown with roasted brown nuances |
| | flavor: Meaty, sulfurous, brothy, brown |
| FL/FR | 2- | methyl hexanoic acid |
| | odor: Acidic, oily, fatty, lard and chicken fat with roasted and roasted savory nuances |
| | flavor: Oily, creamy, dairy and fatty |
| FL/FR | | popcorn pyrimidine |
| | odor: corn, taco, nutty, popcorn, roasted and toasted nuances |
| | flavor: Corn, taco, nutty, popcorn and corn chip with roasted nuances |
|
| Senary (Sixth) - roasted |
| FL/FR | 2-iso | butyl-3,5-(and 3,6)-dimethyl pyrazine |
| | odor: cocoa hazelnut musty earthy roasted nutty |
| FL/FR | | cocoa oleoresin |
| | odor: dark bitter cocoa chocolate powdery earthy coffee roasted |
| | flavor: bitter dark chocolate powdery cocoa earthy |
| FL | 3,5(6)- | cocoa pyrazine |
| | odor: nutty nut skin hazelnut peanut chocolate roasted |
| | flavor: Peanut, nut skin, brown, roasted, hazelnut, with coffee and chocolate nuances |
| FL/FR | 2- | ethyl pyrazine |
| | odor: Nutty, musty, fermented, coffee, roasted,cocoa and meaty nuances |
| | flavor: Nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance |
| FL/FR | | fenugreek oleoresin |
| | odor: sweet maple lovage caramellic cocoa coffee roasted molasses parsley |
| | flavor: bitter brown maple lovage molasses roasted coffee |
| FL | | hexyl mercaptan |
| | odor: Intense roasted meaty, sulfurous and slightly alliaceous with roasted meaty and nutty nuance |
| | flavor: Roasted burnt meat with a fatty, rubbery and sulfurous vegetative nuance |
| FL | 3- | pentane thiol |
| | odor: sulfurous gassy durian fruity roasted savory |
| | flavor: meaty brothy |
| FL/FR | | toffee furanone |
| | odor: sweet cotton candy sugar caramel bready |
| | flavor: sweet caramellic cotton candy maple burnt sugar roasted coffee |
|
| Septenary (Seventh) - roasted |
| FL/FR | 3,5- | cocoa pyrazine |
| | odor: Peanut, nutty, caramel, coffee, musty, cocoa, pyrazine and roasted |
| | flavor: Sweet, nutty, caramellic, coffee, corn, cocoa and potato |
| FL | | faex extracts |
| | odor: Sweet, brothy, yeasty, meaty, pork, chicken and ham with a roasted and umami note |
| | flavor: Cheesy, brothy, strong yeasty umami note with a bready and meaty nuance |
| FL | | furfuryl thiopropionate |
| | odor: Sulfureous, coffee-like, onion and garlic, with a sauteed savory nuance |
| | flavor: Sulfureous, coffee, onion and garlic-like with meaty savory roast nuances |
|
| Octonary (Eighth) - roasted |
| FL/FR | 3- | acetyl-2,5-dimethyl furan |
| | odor: sweet musty nutty earthy cocoa corn leather |
| | flavor: Nutty, musty, cocoa-like, with beany and bready nuances |
| FL | | difurfuryl sulfide |
| | odor: Mild, earthy, fungal, mushroom-like with roasted meaty undertone, cocoa and coffee with nutty nuances |
| | flavor: Earthy, mushroom, metallic, with bloody savory notes |
| FL/FR | 2,3- | dimethyl pyrazine |
| | odor: nutty nut skin cocoa peanut butter coffee walnut caramellic roasted |
| | flavor: nutty nut skin peanut cocoa roasted coffee walnut corn chip bready |
| FD | | saccharomyces cerevisiae extract |
| | odor: Sweet, brothy, yeasty, meaty, pork, chicken and ham with a roasted and umami note |
| | flavor: Cheesy, brothy, strong yeasty umami note with a bready and meaty nuance |