128 Important Synthetic Flavor Compounds Every Flavorist Needs to Know and Work with

This is a quick-reference list of the flavor compounds John Wright recommends in Flavor Creation as essential for every flavorist to know and work with. Details for each compound are provided in multiple parts—Parts 1 through 13.

Here are the complete series:

Important Synthetic Flavor Compounds - Complete Series

Isoamyl alcohol

• Aroma Descriptors: Fermented, banana, fruity, alcoholic, fusel oil
• Odor Threshold: 250–300 ppb (in water)
• Applications: Whiskey, brandy, rum, fruit essences (banana, apple)

cis-3-Hexenol

• Aroma Descriptors: Fresh cut grass, green leaf, vegetative, melon
• Odor Threshold: 0.1–0.7 ppb
• Applications: Green notes in tea, strawberry, tomato, and gardenia

1-Octen-3-ol

• Aroma Descriptors: Mushroom, earthy, fungal, oily, vegetative
• Odor Threshold: 0.01–0.02 ppb (very low)
• Applications: Mushroom flavor, porcini, truffle, soy sauce, savory snacks

cis-6-Nonen-1-ol

• Aroma Descriptors: Melon, cucumber, violet, fatty, green
• Odor Threshold: 0.05–0.1 ppb
• Applications: Melon (cantaloupe), cucumber, violet fragrances

Aldehydes

Acetaldehyde

• Aroma Descriptors: Pungent, ethereal, green, fruity (fresh apple)
• Odor Threshold: 4–25 ppb
• Applications: Yogurt, ripe fruit, coffee, alcoholic beverages

Isovaleraldehyde

• Aroma Descriptors: Pungent, malty, chocolate, fruity, nutty
• Odor Threshold: 1–2 ppb
• Applications: Cocoa, chocolate, dairy, fermented notes

Hexanal

• Aroma Descriptors: Green, grassy, unripe apple, fatty
• Odor Threshold: 4.5–5 ppb
• Applications: Green apple, fresh cut grass, tomato, citrus

Octanal

• Aroma Descriptors: Citrus, orange, soapy, fatty
• Odor Threshold: 0.7–1 ppb
• Applications: Orange oil reconstructions, citrus flavors

Decanal

• Aroma Descriptors: Orange peel, citrus, waxy, floral
• Odor Threshold: 0.1–3 ppb
• Applications: Sweet orange flavor, citrus blends, floral perfumery

trans-2-Hexenal

• Aroma Descriptors: Green apple, almond, leafy, fruity
• Odor Threshold: 17–20 ppb
• Applications: Apple, tomato, strawberry, cucumber

trans-2-Nonenal

• Aroma Descriptors: Cucumber, melon, tallowy, cardboard, stale
• Odor Threshold: 0.08–0.5 ppb (extremely low)
• Applications: Cucumber flavor; also associated with off-flavor in aged beer and cereal

trans-2,cis-6-Nonadienal

• Aroma Descriptors: Cucumber, watermelon, violet, powerful green
• Odor Threshold: 0.01–0.05 ppb
• Applications: Cucumber, melon, tropical fruit flavors

trans-2,trans-4-Decadienal

• Aroma Descriptors: Fatty, fried chicken, orange peel, tallowy
• Odor Threshold: 0.02–0.5 ppb
• Applications: Fried chicken, potato chips, orange juice, deep-fried notes

Ketones & Diketones

2-Heptanone

• Aroma Descriptors: Blue cheese, spicy, banana, fruity, cinnamon
• Odor Threshold: 140 ppb
• Applications: Blue cheese, dairy, fruity nuances

2-Octen-4-one

• Aroma Descriptors: Fruity, earthy, mushroom, nutty
• Odor Threshold: 0.01–0.1 ppb
• Applications: Mushroom, strawberry, tropical fruits

Diacetyl

• Aroma Descriptors: Buttery, creamy, caramel, sweet
• Odor Threshold: 0.2–2.0 ppb
• Applications: Butter, margarine, popcorn, butterscotch, dairy

Acetyl methyl carbinol (Acetoin)

• Aroma Descriptors: Buttery, creamy, yogurt, slightly sweet
• Odor Threshold: 800–1000 ppb (much higher than diacetyl)
• Applications: Dairy, butter, wine; often used with diacetyl for balance

Acids

Acetic acid

• Aroma Descriptors: Vinegar, pungent, sour
• Odor Threshold: 0.5–1 ppm
• Applications: Vinegar, pickles, fermentation notes

Butyric acid

• Aroma Descriptors: Rancid butter, cheesy, vomit (at high concentration)
• Odor Threshold: 0.5–1 ppm
• Applications: Cheese, butter, dairy; also in strawberry and pineapple at low levels

2-Methyl butyric acid

• Aroma Descriptors: Sweaty, cheesy, fruity (strawberry, apple)
• Odor Threshold: 0.1–0.5 ppm
• Applications: Strawberry, apple, cheese, dairy

3-Methyl butyric acid (Isovaleric acid)

• Aroma Descriptors: Sweaty, cheesy, rancid, foot odor
• Odor Threshold: 0.1–0.5 ppm
• Applications: Cheese, chocolate, fermented dairy

Caproic acid (Hexanoic acid, C6)

• Aroma Descriptors: Goat-like, sweaty, waxy, cheesy
• Odor Threshold: 2–3 ppm
• Applications: Cheese (especially goat), dairy, tropical fruits

Caprylic acid (Octanoic acid, C8)

• Aroma Descriptors: Rancid, soapy, slightly fruity
• Odor Threshold: 0.5–1 ppm
• Applications: Cheese, coconut, fermented notes

Capric acid (Decanoic acid, C10)

• Aroma Descriptors: Waxy, soapy, orange-like, fatty
• Odor Threshold: 1–2 ppm
• Applications: Dairy, citrus, coconut

Lauric acid (Dodecanoic acid, C12)

• Aroma Descriptors: Waxy, soapy, metallic
• Odor Threshold: 1–10 ppm
• Applications: Coconut, soap, dairy

2-Methyl-2-pentenoic acid

• Aroma Descriptors: Fruity, strawberry, sharp, acidic
• Odor Threshold: Not well established
• Applications: Strawberry, tropical fruit, and berry flavors

cis-3-Hexenoic acid

• Aroma Descriptors: Grassy, green, cheesy, sweaty
• Odor Threshold: Not well established
• Applications: Green notes, tropical fruits, and dairy

Esters

Ethyl acetate

• Aroma Descriptors: Fruity, pineapple, nail polish remover
• Odor Threshold: 5,000–12,000 ppb
• Applications: Solvent note in fruit blends, pear, wine

Ethyl butyrate

• Aroma Descriptors: Juicy fruit, pineapple, strawberry, bubble gum
• Odor Threshold: 1–2 ppb
• Applications: Orange juice, pineapple, strawberry, rum

Ethyl 2-methyl butyrate

• Aroma Descriptors: Fruity, apple, strawberry, sweet
• Odor Threshold: 0.1–0.5 ppb
• Applications: Apple, strawberry, fruit cocktail flavors

Ethyl 3-methyl butyrate

• Aroma Descriptors: Fruity, apple, pineapple, sweet
• Odor Threshold: 1–5 ppb
• Applications: Apple, pineapple, fruit blends

Ethyl hexanoate

• Aroma Descriptors: Fruity, pineapple, banana, green apple
• Odor Threshold: 1–5 ppb
• Applications: Pineapple, apple, alcoholic beverages (wine, brandy)

Isopropyl acetate

• Aroma Descriptors: Fruity, sweet, pear, solvent-like
• Odor Threshold: 2,000–10,000 ppb
• Applications: Pear, apple, and solvent notes in fruit flavors

Isobutyl acetate

• Aroma Descriptors: Fruity, sweet, pear, banana, solvent
• Odor Threshold: 1,500–2,500 ppb
• Applications: Pear, banana, and fruit punch flavors

Isoamyl acetate

• Aroma Descriptors: Banana, pear, candy-like, sweet
• Odor Threshold: 2–5 ppb
• Applications: Banana flavor, pear drops, bubble gum

Isoamyl butyrate

• Aroma Descriptors: Fruity, sweet, apricot, pear, banana
• Odor Threshold: 10–20 ppb
• Applications: Apricot, pear, banana, and tropical fruit blends

Ethyl acrylate (Ethyl 2-propenoate)

• Aroma Descriptors: Pungent, fruity, plastic, pineapple
• Odor Threshold: 0.5–2 ppb
• Applications: Used cautiously in fruit flavors; also a known off-flavor

Ethyl cis-4-octenoate

• Aroma Descriptors: Fruity, juicy, pineapple, waxy
• Odor Threshold: 0.5–1 ppb
• Applications: Pineapple, tropical fruit, and citrus

Ethyl trans-2,cis-4-decadienoate

• Aroma Descriptors: Pear, apple, tropical, waxy, melon
• Odor Threshold: 0.01–0.05 ppb (extremely low)
• Applications: Pear, apple, tropical fruit nuances

Allyl hexanoate

• Aroma Descriptors: Pineapple, sweet, fruity
• Odor Threshold: 10–20 ppb
• Applications: Pineapple flavor, tropical blends

cis-3-Hexenyl acetate

• Aroma Descriptors: Green banana, pear, apple, grassy
• Odor Threshold: 2–10 ppb
• Applications: Green apple, pear, tea, fresh vegetable notes

cis-3-Hexenyl butyrate

• Aroma Descriptors: Green, fruity, pear, apple, tropical
• Odor Threshold: 5–15 ppb
• Applications: Green fruit notes, apple, pear, and tropical flavors

Sulfur Compounds

Methane thiol (Methyl mercaptan)

• Aroma Descriptors: Rotten cabbage, garlic, sulfurous
• Odor Threshold: 0.02–0.4 ppb
• Applications: Onion, garlic, leek, cheese; also a common off-flavor

Dimethyl sulfide (DMS)

• Aroma Descriptors: Canned corn, cabbage, seafood, sweet
• Odor Threshold: 0.3–3 ppb
• Applications: Corn, tomato, seafood, beer

3-(Methylthio) propanal (Methional)

• Aroma Descriptors: Cooked potato, soup, savory, earthy
• Odor Threshold: 0.2–0.5 ppb
• Applications: Potato, savory snacks, meat flavors

Methyl thiobutyrate

• Aroma Descriptors: Fruity, sulfurous, cheese, pineapple
• Odor Threshold: 1–5 ppb
• Applications: Pineapple, cheese, tropical fruit

Methyl 3-methylthiopropionate

• Aroma Descriptors: Fruity, pineapple, sulfurous, tomato
• Odor Threshold: 0.5–2 ppb
• Applications: Pineapple, tomato, tropical fruits

Miscellaneous Cyclic & Aroma Compounds

3-Methylcyclopentane-1,2-dione

• Aroma Descriptors: Caramel, maple, sweet, nutty
• Odor Threshold: 10–50 ppb
• Applications: Maple, caramel, butterscotch, coffee

Methyl jasmonate

• Aroma Descriptors: Floral, jasmine, sweet, tea-like
• Odor Threshold: 10–20 ppb
• Applications: Jasmine, tea, floral compositions

Terpenes & Terpenoids

Linalool

• Aroma Descriptors: Floral, lavender, bergamot, sweet
• Odor Threshold: 0.5–6 ppb
• Applications: Lavender, citrus, floral blends, tea

Citronellol

• Aroma Descriptors: Rose, floral, citrus, sweet
• Odor Threshold: 40–80 ppb
• Applications: Rose, geranium reconstructions

Geraniol

• Aroma Descriptors: Sweet rose, floral, fruity
• Odor Threshold: 30–75 ppb
• Applications: Rose, peach, citrus flavors

Nerol

• Aroma Descriptors: Sweet rose, floral, fresh, citrus
• Odor Threshold: 50–100 ppb
• Applications: Rose, neroli, citrus oils

alpha-Terpineol

• Aroma Descriptors: Lilac, floral, pine, woody
• Odor Threshold: 280–350 ppb
• Applications: Lilac, pine, citrus oils

Menthol

• Aroma Descriptors: Mint, cooling, peppermint, fresh
• Odor Threshold: 50–200 ppb
• Applications: Peppermint, menthol cigarettes, oral care

Citronellal

• Aroma Descriptors: Lemon, citrus, green, grassy
• Odor Threshold: 10–30 ppb
• Applications: Lemon, citronella, insect repellents, citrus flavors

Citral

• Aroma Descriptors: Lemon, intense citrus, fresh
• Odor Threshold: 30–50 ppb
• Applications: Lemon, lime, citrus flavors

alpha-Ionone

• Aroma Descriptors: Violet, woody, floral, raspberry
• Odor Threshold: 10–20 ppb
• Applications: Violet, raspberry, woody floral blends

beta-Ionone

• Aroma Descriptors: Violet, woody, floral, berry
• Odor Threshold: 0.007–0.01 ppb (extremely low)
• Applications: Violet, raspberry, strawberry, tea

Laevo-Carvone

• Aroma Descriptors: Spearmint, sweet
• Odor Threshold: 20–50 ppb
• Applications: Spearmint, chewing gum, toothpaste

alpha-Damascenone

• Aroma Descriptors: Apple, rose, honey, tobacco, fruity
• Odor Threshold: 0.01–0.05 ppb
• Applications: Rose, apple, honey, tobacco, wine

beta-Damascone

• Aroma Descriptors: Fruity, floral, plum, blackcurrant, woody
• Odor Threshold: 0.01–0.05 ppb
• Applications: Blackcurrant, plum, tobacco, floral blends

Damascenone

• Aroma Descriptors: Apple, rose, honey, tobacco, fruity
• Odor Threshold: 0.002–0.01 ppb (extremely low)
• Applications: Rose, apple, honey, tobacco, wine

Nootkatone

• Aroma Descriptors: Grapefruit, woody, citrus
• Odor Threshold: 0.5–1 ppb
• Applications: Grapefruit, citrus flavors

Terpene Esters

Neryl acetate

• Aroma Descriptors: Floral, rose, sweet, citrus
• Odor Threshold: 100–200 ppb
• Applications: Neroli, bergamot, floral compositions

Geranyl acetate

• Aroma Descriptors: Floral, rose, sweet, fruity
• Odor Threshold: 10–50 ppb
• Applications: Rose, lavender, citrus, fruity florals

Citronellyl acetate

• Aroma Descriptors: Fruity, rose, floral, citrus
• Odor Threshold: 20–100 ppb
• Applications: Rose, citrus, fruity floral blends

Linalyl acetate

• Aroma Descriptors: Floral, lavender, bergamot, sweet
• Odor Threshold: 100–500 ppb
• Applications: Lavender, bergamot, floral perfumes

Isobornyl acetate

• Aroma Descriptors: Pine, woody, camphoraceous, herbal
• Odor Threshold: 10–50 ppb
• Applications: Pine, fir, woody accords, air fresheners

Thiols (Highly Potent)

4-Mentha-8-thiol-3-one

• Aroma Descriptors: Blackcurrant, cat urine (at high concentration), tropical
• Odor Threshold: 0.0005–0.001 ppb (extremely low)
• Applications: Blackcurrant, grapefruit, tropical fruits

Para-Menth-1-ene-8-thiol

• Aroma Descriptors: Grapefruit, sulfury, tropical
• Odor Threshold: 0.0001–0.0005 ppb (extremely low)
• Applications: Grapefruit, citrus notes

Hydrocarbons

Myrcene

• Aroma Descriptors: Herbal, spicy, balsamic, woody, citrus
• Odor Threshold: 10–30 ppb
• Applications: Hops, bay, citrus, mango, spice blends

Valencene

• Aroma Descriptors: Citrus, orange, woody, fresh
• Odor Threshold: 10–50 ppb
• Applications: Orange, citrus flavors, natural orange oil reconstructions

Ethers & Oxides

1,8-Cineole (Eucalyptol)

• Aroma Descriptors: Eucalyptus, camphoraceous, minty, cooling
• Odor Threshold: 10–50 ppb
• Applications: Eucalyptus, mint, cough drops, rosemary

Neryl oxide

• Aroma Descriptors: Floral, citrus, green, herbal
• Odor Threshold: Not well established
• Applications: Floral and citrus blends

Linalool oxide

• Aroma Descriptors: Floral, earthy, woody, tea-like
• Odor Threshold: 100–500 ppb
• Applications: Tea (especially oolong), floral compositions

Phenyls & Aromatics

2-Phenyl ethanol

• Aroma Descriptors: Rose, honey, floral, sweet
• Odor Threshold: 750–1000 ppb
• Applications: Rose, honey, floral compositions

Benzaldehyde

• Aroma Descriptors: Almond, cherry, sweet, nutty
• Odor Threshold: 350–400 ppb
• Applications: Maraschino cherry, almond, stone fruits

4-(4-Hydroxy phenyl)-2-butanone (Raspberry ketone)

• Aroma Descriptors: Raspberry, sweet, fruity, jammy
• Odor Threshold: 10–100 ppb
• Applications: Raspberry, strawberry, fruit blends

2-Phenyl acetic acid

• Aroma Descriptors: Honey, floral, sweet, animalic
• Odor Threshold: 1–5 ppm
• Applications: Honey, chocolate, tobacco, floral notes

Methyl phenyl acetate

• Aroma Descriptors: Honey, floral, sweet, jasmine
• Odor Threshold: 50–200 ppb
• Applications: Honey, jasmine, gardenia, floral blends

Methyl para-tert-butyl phenyl acetate

• Aroma Descriptors: Floral, lily, green, earthy
• Odor Threshold: Not well established
• Applications: Lily, floral perfumery

Dimethyl benzyl carbinyl butyrate

• Aroma Descriptors: Fruity, floral, pear, apricot
• Odor Threshold: 10–50 ppb
• Applications: Pear, apricot, floral fruit blends

Methyl cinnamate

• Aroma Descriptors: Sweet, fruity, strawberry, balsamic
• Odor Threshold: 20–100 ppb
• Applications: Strawberry, cinnamon, fruit flavors

Phenols

2,6-Dimethyl phenol

• Aroma Descriptors: Smoky, phenolic, medicinal, plastic
• Odor Threshold: 10–100 ppb
• Applications: Smoke, medicinal flavors; often an off-flavor

Guaiacol (2-Methoxy phenol)

• Aroma Descriptors: Smoky, phenolic, medicinal, spicy
• Odor Threshold: 3–10 ppb
• Applications: Smoke, barbecue, coffee, vanilla

2,6-Dimethoxy phenol

• Aroma Descriptors: Smoky, woody, spicy, clove-like
• Odor Threshold: 10–50 ppb
• Applications: Smoke, clove, medicinal, vanilla nuances

Eugenol

• Aroma Descriptors: Clove, spicy, warm, woody
• Odor Threshold: 5–20 ppb
• Applications: Clove, cinnamon, carnation, medicinal

Anthranilates & Vanillins

Methyl anthranilate

• Aroma Descriptors: Grape, floral, orange blossom, fruity
• Odor Threshold: 10–50 ppb
• Applications: Grape, orange blossom, strawberry

Vanillin

• Aroma Descriptors: Vanilla, sweet, creamy
• Odor Threshold: 50–100 ppb (in water)
• Applications: Vanilla, chocolate, sweet blends

Ethyl vanillin

• Aroma Descriptors: Vanilla, sweet, creamy (3x stronger than vanillin)
• Odor Threshold: 15–30 ppb
• Applications: Vanilla, chocolate, gourmand flavors

Spice & Floral Aromatics

Anethole

• Aroma Descriptors: Licorice, anise, sweet, fennel
• Odor Threshold: 10–50 ppb
• Applications: Licorice, anise, fennel, absinthe

Anisaldehyde

• Aroma Descriptors: Sweet, floral, anise, hawthorn, powdery
• Odor Threshold: 10–50 ppb
• Applications: Hawthorn, anise, floral blends, vanilla nuances

Heliotropine (Piperonal)

• Aroma Descriptors: Sweet, floral, cherry, vanilla, powdery
• Odor Threshold: 10–50 ppb
• Applications: Cherry, vanilla, almond, heliotrope, powdery florals

Lactones

gamma-Hexalactone

• Aroma Descriptors: Sweet, herbal, coumarin-like
• Odor Threshold: 100–200 ppb
• Applications: Coconut, peach, creamy notes

gamma-Nonalactone

• Aroma Descriptors: Coconut, peach, creamy, sweet
• Odor Threshold: 30–60 ppb
• Applications: Coconut, peach, apricot

gamma-Decalactone

• Aroma Descriptors: Peach, apricot, creamy, sweet
• Odor Threshold: 10–20 ppb
• Applications: Peach, apricot, dairy

gamma-Undecalactone

• Aroma Descriptors: Peach, fruity, creamy, fatty
• Odor Threshold: 10–15 ppb
• Applications: Peach, fruit blends

gamma-Octalactone

• Aroma Descriptors: Coconut, sweet, creamy, nutty
• Odor Threshold: 10–50 ppb
• Applications: Coconut, peach, dairy

gamma-Dodecalactone

• Aroma Descriptors: Fruity, fatty, peach, coconut
• Odor Threshold: 7–10 ppb
• Applications: Coconut, peach, milk fat

1,15-Pentadecalactone (Exaltolide)

• Aroma Descriptors: Musk, sweet, creamy, powdery
• Odor Threshold: 1–10 ppb (in oil)
• Applications: Musk perfumery, fine fragrances

Ambrettolide

• Aroma Descriptors: Musk, sweet, fruity, floral, ambrette seed
• Odor Threshold: 1–10 ppb
• Applications: Musk, floral, fine fragrances

Furans & Furanones

5-Methylfurfural

• Aroma Descriptors: Sweet, caramel, bready, nutty, spicy
• Odor Threshold: 500–1000 ppb
• Applications: Caramel, coffee, cocoa, bread

2-Acetylfurfural

• Aroma Descriptors: Sweet, bready, nutty, caramel, smoky
• Odor Threshold: 100–500 ppb
• Applications: Coffee, bread, nutty flavors

Theaspirane

• Aroma Descriptors: Camphoraceous, woody, herbal, tea-like
• Odor Threshold: 10–50 ppb
• Applications: Tea, herbal notes, woody florals

2-Methyl tetrahydrofuran-3-one

• Aroma Descriptors: Caramel, sweet, nutty, roasted
• Odor Threshold: 50–200 ppb
• Applications: Caramel, coffee, roasted nuts

2-Furanmethanethiol (Furfuryl mercaptan)

• Aroma Descriptors: Roasted coffee, sulfury, burnt, savory
• Odor Threshold: 0.01–0.5 ppb (very low)
• Applications: Coffee, roasted meat, savory flavors

2-Methyl-3-tetrahydrofuranthiol

• Aroma Descriptors: Roasted meat, savory, sulfury, coffee
• Odor Threshold: 0.01–0.1 ppb
• Applications: Meat, coffee, savory snacks

Difurfuryl sulfide

• Aroma Descriptors: Roasted coffee, sulfurous, nutty, savory
• Odor Threshold: 0.5–5 ppb
• Applications: Coffee, roasted flavors

Maltol

• Aroma Descriptors: Caramelized sugar, cotton candy, sweet
• Odor Threshold: 2,000–3,500 ppb
• Applications: Caramel, strawberry, sweetener enhancer

Ethyl maltol

• Aroma Descriptors: Caramel, sweet, fruity, cotton candy
• Odor Threshold: 50–100 ppb (more potent than maltol)
• Applications: Strawberry, chocolate, flavor enhancer

Nitrogen Heterocycles (Pyrazines, Pyridines, Thiazoles, Oxazoles)

Indole

• Aroma Descriptors: Floral (jasmine) at low concentration, fecal at high concentration
• Odor Threshold: 0.5–5 ppb
• Applications: Jasmine, orange blossom, tuberose, floral blends

2,3-Dimethyl pyrazine

• Aroma Descriptors: Nutty, roasted, peanut, cocoa
• Odor Threshold: 1,000–2,500 ppb
• Applications: Roasted nuts, coffee, cocoa

Trimethyl pyrazine

• Aroma Descriptors: Nutty, potato chip, cocoa, roasted
• Odor Threshold: 200–900 ppb
• Applications: Roasted nuts, coffee, chocolate

Tetramethyl pyrazine

• Aroma Descriptors: Fermented soy, nutty, coffee, cocoa
• Odor Threshold: 1,000–5,000 ppb
• Applications: Soy sauce, miso, coffee, chocolate

2-Acetyl pyrazine

• Aroma Descriptors: Popcorn, nutty, roasted, bready
• Odor Threshold: 10–50 ppb
• Applications: Popcorn, roasted nuts, bread, coffee

2-Methoxy-3-methyl pyrazine

• Aroma Descriptors: Roasted, nutty, earthy, peanut
• Odor Threshold: 5–20 ppb
• Applications: Peanut, roasted nuts, coffee

2-Methoxy-3-ethyl pyrazine

• Aroma Descriptors: Earthy, nutty, bell pepper, green
• Odor Threshold: 0.5–2 ppb
• Applications: Bell pepper, green notes, earthy nuances

2-Methoxy-3-isobutyl pyrazine

• Aroma Descriptors: Bell pepper, green pepper, earthy, pea
• Odor Threshold: 0.002–0.01 ppb (extremely low)
• Applications: Bell pepper, galbanum, green vegetable notes

2-Isopropyl-4-methyl thiazole

• Aroma Descriptors: Earthy, nutty, green, tomato leaf
• Odor Threshold: 1–5 ppb
• Applications: Tomato leaf, green notes, earthy flavors

2-Isobutyl thiazole

• Aroma Descriptors: Green, tomato leaf, earthy, nutty
• Odor Threshold: 1–5 ppb
• Applications: Tomato, green pepper, vegetable flavors

Pyridine

• Aroma Descriptors: Pungent, fishy, medicinal, burnt
• Odor Threshold: 1–10 ppb
• Applications: Fish, meat, savory flavors; also off-flavor

2-Acetyl pyridine

• Aroma Descriptors: Popcorn, nutty, bready, roasted
• Odor Threshold: 10–50 ppb
• Applications: Popcorn, roasted nuts, coffee, bread

2,4,5-Trimethyl oxazole

• Aroma Descriptors: Nutty, roasted, green, vegetable
• Odor Threshold: 10–100 ppb
• Applications: Roasted nuts, green vegetable notes

Sulfur Cyclic

Trithioacetone

• Aroma Descriptors: Sulfurous, tropical, fruity, passionfruit, cheesy
• Odor Threshold: 0.001–0.01 ppb (extremely low)
• Applications: Passionfruit, tropical fruits, cheese

Ethyl acrylate (Ethyl 2-propenoate)

• Aroma Descriptors: Pungent, fruity, pineapple, plastic, harsh
• Odor Threshold: 0.5–2 ppb
• Applications: Used cautiously in fruit flavors; also a known off-flavor in some alcoholic beverages

Ethyl cis-4-octenoate

• Aroma Descriptors: Fruity, juicy, pineapple, waxy, tropical
• Odor Threshold: 0.5–1 ppb
• Applications: Pineapple, tropical fruit, citrus

Methyl thiobutyrate

• Aroma Descriptors: Fruity, sulfurous, cheese, pineapple, tropical
• Odor Threshold: 1–5 ppb
• Applications: Pineapple, cheese, tropical fruit

Methyl 3-methylthiopropionate

• Aroma Descriptors: Fruity, pineapple, sulfurous, tomato
• Odor Threshold: 0.5–2 ppb
• Applications: Pineapple, tomato, tropical fruits

3-Methylcyclopentane-1,2-dione

• Aroma Descriptors: Caramel, maple, sweet, nutty, coffee-like
• Odor Threshold: 10–50 ppb
• Applications: Maple, caramel, butterscotch, coffee, tobacco

Methyl jasmonate

Aroma Descriptors: Floral, jasmine, sweet, tea-like, woody

• Odor Threshold: 10–20 ppb
• Applications: Jasmine, tea, floral compositions, fruit blends

Nerol

• Aroma Descriptors: Sweet rose, floral, fresh, citrus, slightly green
• Odor Threshold: 50–100 ppb
• Applications: Rose, neroli, citrus oils, floral blends

alpha-Damascenone

• Aroma Descriptors: Apple, rose, honey, tobacco, fruity, woody
• Odor Threshold: 0.01–0.05 ppb
• Applications: Rose, apple, honey, tobacco, wine, tea

beta-Damascone

• Aroma Descriptors: Fruity, floral, plum, blackcurrant, woody
• Odor Threshold: 0.01–0.05 ppb
• Applications: Blackcurrant, plum, tobacco, floral blends, wine

Neryl acetate

• Aroma Descriptors: Floral, rose, sweet, citrus, fresh
• Odor Threshold: 100–200 ppb
• Applications: Neroli, bergamot, floral compositions, citrus blends

Geranyl acetate

• Aroma Descriptors: Floral, rose, sweet, fruity, lavender-like
• Odor Threshold: 10–50 ppb
• Applications: Rose, lavender, citrus, fruity florals

Citronellyl acetate

• Aroma Descriptors: Fruity, rose, floral, citrus, sweet
• Odor Threshold: 20–100 ppb
• Applications: Rose, citrus, fruity floral blends, geranium

Linalyl acetate

• Aroma Descriptors: Floral, lavender, bergamot, sweet, herbaceous
• Odor Threshold: 100–500 ppb
• Applications: Lavender, bergamot, floral perfumes, citrus

Isobornyl acetate

• Aroma Descriptors: Pine, woody, camphoraceous, herbal, fir needle
• Odor Threshold: 10–50 ppb
• Applications: Pine, fir, woody accords, air fresheners, forest notes

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