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FLAVORS

 
Odor Descriptor(s) Chemical Category  Chemical  Odor Detection Threshold Hydrophobic Constant (Log P) o/w 
Rose Taint Cycloalkane 1,1,3,5-tetramethylcyclohexane   5.15
Kerosene, petrol Isoprenoid 1,1,6‐Trimethyl‐1,2dihydronapthalene (TDN) 2 µg/L (ppb) 5.129
Grape, fruity Ester: Fatty acid ethyl ester Ethyl decanoate 200 µg/L (ppb) 4.861
Floral, rose   Isoprenoid Farnesol 20 µg/L (ppb) 4.828
Floral, apple, green Isoprenoid Nerolidol 10 µg/L (ppb) 4.682
Musty, moldy Anisole Tribromoanisole (TBA) 4-8 ng/L (ppt) 4.1
Fatty, rancid Volatile fatty acid Decanoic acid 1 (mg/L) 4.09
Baked/stewed apple, quince, honey, floral Isoprenoid β-Damascenone 0.05 µg/L (ppb) 4.042
Black Pepper Isoprenoid (-)-Rotundone  0.016 µg/L (ppb) 4.04
Violet, wood, raspberry Isoprenoid β‐Ionone 0.09 µg/L (ppb) 3.995
Citrus, aldehydic, sweet, waxy, orange peel Aldehyde Decanal 1.25 µg/L (ppb) 3.97
Peach, fruity Ester: Fatty acid ethyl ester Ethyl octanoate (ethyl caprylate) 5 µg/L (ppb) 3.842
Cork taint, musty, moldy, baby carrots Anisole Trichloroanisole (TCA) 1.4-3 ng/L (ppt) 3.74
Floral, citrus Isoprenoid Geraniol 30 µg/L (ppb) 3.56
Petrichor, earthy, beetroot, muddy Bicyclic alcohol Geosmin 25-50 ng/L (ppt) 3.497
Citrus, floral, green Isoprenoid Nerol 300-400 µg/L (ppb) 3.47
Coconut Ester: Lactone γ–Dodecalactone 7 µg/L (ppb) 3.47
Citrus, waxy, aldehydic, rose, fresh, orris, orange peel, fatty Aldehyde Nonanal 2.5 µg/L (ppb) 3.461
Fatty, green, cucumber, aldehydic, citrus Aldehyde (E)‐2‐nonenal 0.6 µg/L (ppb) 3.319
Floral, rose, citrus Isoprenoid β-Citronellol 100 µg/L (ppb) 3.239
Rose, floral, green Isoprenoid (–)‐cis‐Rose oxide 0.2 µg/L (ppb) 3.186
Onion Alkyl disulfide Diethyl disulfide (DEDS) 4 µg/L (ppb) 3.169
Fatty, rancid Volatile fatty acid Octanoic (caprylic) acid 0.5 (mg/L) 3.05
Cinnamon Ester: Fatty acid ethyl ester Ethyl cinnamate 1.1 µg/L (ppb) 2.99
Citrus, floral, muscat Isoprenoid Linalool 15-25 µg/L (ppb) 2.97
Citrus, aldehydic, waxy, orange peel, green herbal, fresh, fatty Aldehyde Octanal 2.5 µg/L (ppb) 2.951
Earthy, camphor-like Monoterpene (–)2-Methylisoborneol (MIB) 30-55 ng/L (ppt) 2.931
Bell Pepper Pyrazine "SBMP" 3-secbutyl-2-methoxypyrazine   2.924
Green apple, sweet, banana Ester: Acetate ester Hexyl acetate 1800 µg/L (ppb) 2.87
Spicy, herbal Terpenoid p-menth-1-en-9-al (Carvomenthenal)   2.858
Green Apple, Guava, Strawberry, Anise Ester: Fatty acid ethyl ester Ethyl hexanoate (ethyl caproate) 14 µg/L (ppb) 2.823
Fresh cucumber, fatty, green, herbal, banana, waxy, green leaf Aldehyde (E)‐2‐octenal 3 µg/L (ppb) 2.809
Sweet   Ester: Fatty acid ethyl ester Ethyl 2-methylpropanoate 15 µg/L (ppb) 2.758
Smoke, struck flint Aryl thiol Benzenemethanethiol (BMT) 0.3 ng/L (ppt) 2.739
Fatty, peach Ester: Lactone γ–Decalactone 0.7 µg/L (ppb) 2.72
Lilac, floral, woody Isoprenoid α-Terpineol 250 µg/L (ppb) 2.67
Strawberry Ester: Fatty acid ethyl ester Ethyl 4-methylpentanoate 0.75 µg/L (ppb) 2.667
Prune, minty, anise Ketone 3‐Methyl‐2,4‐nonanedione 0.016 µg/L (ppb) 2.661
Strawberry Ester: Fatty acid ethyl ester Ethyl 3-methylpentanoate 0.5 µg/L (ppb) 2.65
Coconut Ester: Lactone (4S,5S)‐3‐Methylγ‐octalactone (cis‐oak lactone) 25 µg/L (ppb) 2.631
Medicinal, phenolic Volatile phenol 4‐Vinylphenol (4VP) 180 µg/L (ppb) 2.615
Medicinal, pharmaceutical, barnyard, horse Volatile phenol 4-Ethylphenol (4EP) 368-600 µg/L (ppb) 2.58
Horsey Volatile phenol 4-ethylcatechol (4EC) 774 µg/L (ppb) 2.58
Smoke, phenolic Volatile phenol 4‐Vinylguaiacol (4VG) 40 µg/L (ppb) 2.573
Coriander, green, sweet, oily Monoterpene 6-methyl-5-hepten-2-ol (Coriander heptenol)   2.57
Bell Pepper, vegetal Pyrazine 3‐Isobutyl‐2‐methoxypyrazine (IBMP) 2-60 ng/L (ppt) 2.547
Passionfruit, box tree Thiol 3‐Mercaptohexyl acetate  (3‐MHA) 4 ng/L (ppt) 2.539
Mushroom, metallic Higher alcohol 1‐Octen‐3‐ol 20-40 µg/L (ppb) 2.519
Eucalyptus, fresh, minty, bay leaf Isoprenoid 1,8-cineole (Eucalyptol) 1.1-3.5 µg/L (ppb) 2.512
Smoky, spice, clove Volatile phenol 4-ethylguaiacol (4EG)  11-33 µg/L (ppb) 2.434
Bell Pepper, asparagus, earth, peas Pyrazine 3-Isopropyl-2-methoxypyrazine (IPMP) 0.3-2 ng/L (ppt) 2.414
Hyacinth flower, citrus Isoprenoid Hotrienol 111 µg/L (ppb) 2.408
Plastic, medicinal, paint, phenolic Chlorophenol 2,6‐Dichlorophenol (2,6‐DCP) 32 ng/L (ppt) 2.36
Meaty, roasted, burnt, bacon, smoke, ham Volatile phenol Allyl-4-syringol   2.338
Rose, honey, tropical Ester: Acetate ester 2-Phenylethyl acetate 2400 µg/L (ppb) 2.3
Clove, spice Volatile phenol Eugenol (4‐Allyl‐2‐methoxyphenol) 6 µg/L (ppb) 2.27
Banana, ripe, sweet Ester: Acetate ester Isoamyl acetate  30-160 µg/L (ppb) 2.26
Mushroom, metallic Ketone 1‐Octen‐3‐one 70 ng/L (ppt) 2.18
Fruity  Ester: Fatty acid ethyl ester Ethyl 3-methylbutanoate (ethyl isovalerate) 3 µg/L (ppb) 2.158
Apple  Ester: Fatty acid ethyl ester Ethyl 2-methylbutanoate 18 µg/L (ppb) 2.158
Chemical, plastic, rubber, mothballs  Biogenic amine Indole 23 µg/L (ppb) 2.14
Phenolic, gasoline, ethereal, anise Anisole Methoxybenzene   2.11
Plastic, medicinal, paint, phenolic Chlorophenol 2,4‐Dichlorophenol (2,4‐DCP) 896 ng/L (ppt) 2.1
Grassy  Higher alcohol 1‐Hexanol 8 mg/L (ppm) 2.03
Rubber S‐Heterocycle Benzothiazole (BT) 50 ng/L (ppt) 2.01
Coconut Ester: Lactone (4S,5R)‐3‐Methylγ‐octalactone (trans‐oak lactone) 110 µg/L (ppb) 1.968
Coconut  Isoprenoid 4-hydroxy-3-methyloctanoic acid gamma-lactone (whiskey lactone) 67 µg/L (ppb) 1.968
Leather Volatile phenol Meta‐Cresol (3‐methylphenol) 20 µg/L (ppb) 1.96
Garlic, rubber  Alkyl disulfide Diethyl sulfide (DES) 1 µg/L (ppb) 1.95
Phenolic, animal Volatile phenol Ortho-Cresol   1.95
Peach  Ester: Lactone γ–Nonalactone 25 µg/L (ppb) 1.942
Cooked meat, fish Aryl thiol 2‐Methyl‐3‐furanthiol (MFT) 3 ng/L (ppt) 1.941
Phenolic, animal Volatile phenol Para-Cresol   1.94
Smoke Taint, ash Volatile phenol 4‐Methylguaiacol (2‐Methoxy‐4methylphenol) 4-21 µg/L (ppb) 1.925
Fatty, rancid, cheese Volatile fatty acid Hexanoic (caproic) acid 0.4 (mg/L) 1.92
Disinfectant Chlorophenol 6‐Chloro‐o‐cresol (6CC) 70 ng/L (ppt) 1.9
Artificial grape, Concord grapes (Vitis labrusca)  Ester Methyl anthranilate (MA) 300 µg/L (ppb) 1.88
Phenolic, smoke, spice, clove, caramel Volatile phenol Methyl-4-syringol   1.859
Pineapple, apple, fruity Ester: Fatty acid ethyl ester Ethyl butanoate 20 µg/L (ppb) 1.804
Bell Pepper Pyrazine 3-Ethyl-2-methoxypyrazine   1.8
Green, sweet, floral Aldehyde Phenylacetaldehyde 1 µg/L (ppb) 1.78
Banana, cherry, tropical Ester: Acetate ester 2‐Methylpropyl acetate (isobutyl acetate) 1600 µg/L (ppb) 1.78
Onion, cabbage, asparagus Alkyl disulfide Dimethyl disulfide (DMDS) 10-29 µg/L (ppb) 1.77
Roasted coffee Aryl thiol 2‐Furanmethanethiol (2‐furfurylthiol (FFT)) 0.4 ng/L (ppt) 1.727
Rose Taint Ketone 6-methyl-3,5-heptadien-2-one (methyl heptadienone)   1.679
Cork taint, fungal, earth, must,  Pyrazine 2‐Methoxy‐3,5-dimethylpyrazine (MDMP) 2 ng/L (ppt) 1.672
Passionfruit, grapefruit Volatile thiol 3‐Mercaptohexanol (3MH) 0.00006 mg/L (ppm) 1.644
Grapefruit, passionfruit Thiol 3‐Mercaptohexan‐1‐ol (3‐MH) 60 ng/L (ppt) 1.644
Coconut, woody, sweet Isoprenoid Wine Lactone  0.01 µg/L (ppb) 1.634
Corn tortilla, mothball, acacia Ketone ortho-Aminoacetophenone (o-AAP) 0.5 µg/L (ppb) 1.63
Fruity, wasabi, tropical, horseradish Ester Allyl propionate   1.599
Meaty, dirty, cooked, phenolic, rubbery Biogenic amine Tyramine   1.585
  Biogenic amine Tryptamine   1.55
Chemical, ink Volatile phenol Phenol 30 µg/L (ppb) 1.46
Fishy, ammonia Biogenic amine Triethylamine   1.45
Putrefaction Onion, rubber Alkyl thiol Ethanethiol (EtSH) 1 µg/L (ppb) 1.442
Coconut  Ester: Lactone γ–Octalactone 7 µg/L (ppb) 1.432
Box tree, guava Thiol 4‐Mercapto‐4‐methylpentan‐2one (4‐MMP) 3 ng/L (ppt) 1.432
Fishy Biogenic amine Phenylethylamine   1.41
Unpleasant ammonia Biogenic amine Isoamylamine   1.41
Maple syrup Ketone Sotolon 8 µg/L (ppb) 1.4
Garlic, onion Thioester Ethyl thioacetate (EtSAc) 10 µg/L (ppb) 1.369
Rose, honey Higher alcohol 2-Phenylethanol (β‐phenylethanol) 14 mg/L (ppm) 1.36
Smoke Taint, sweet Volatile phenol Guaiacol (2‐methoxyphenol) 4-23 µg/L ppb 1.32
Solvent, fusel Higher alcohol 2-Methyl-1-butanol (active amyl alcohol) 1.2 mg/L (ppm) 1.29
Citrus Thiol 4‐Mercapto‐4‐methylpentan‐2‐ol (4‐MMPOH) 55 ng/L (ppt) 1.278
Chocolate, unripe banana, leafy, apple, cheese,  Aldehyde 3‐Methylbutanal (Isovaleraldehyde) 4 µg/L (ppb) 1.267
Cocoa, musty, phenolic, coffee, nutty, malty, fermented, fatty, alcoholic Aldehyde 2‐Methylbutanal 16 µg/L (ppb) 1.267
Vanilla Volatile phenol Vanillin (4‐hydroxy‐3methoxybenzaldehyde) 200 µg/L (ppb) 1.21
Rancid, sweat, cheese Volatile fatty acid 3-Methylbutanoic (isovaleric) acid 0.03 mg/L (ppm) 1.16
Solvent, fusel, burnt Higher alcohol 3-Methyl-1-butanol (isoamyl alcohol) 30 mg/L (ppm) 1.16
Smoke, medicinal  Volatile phenol Syringol (2,6‐dimethoxyphenol) 57 µg/L (ppb) 1.15
Canned Corn, cabbage, asparagus, truffle Alkyl sulfide Dimethylsulfide (DMS) 10-25 µg/L (ppb) 0.977
Rancid, butter, cheese Volatile fatty acid 2-Methylpropanoic (isobutyric) acid 2 (mg/L) 0.94
Putrefaction Onion, rubber Alkyl thiol Methanethiol (MeSH) 1-2 µg/L (ppb) 0.932
Sweet, port-like Ketone 2‐Methyl‐4‐hydroxymethyldioxolane and dioxane isomers 0.1 g/L  0.9
Cheese, egg Thioester Methyl thioacetate (MeSAc) 50 µg/L (ppb) 0.859
Licorice, green fruit Ketone 1,1‐Diethoxyethane (acetal) 1400 µg/L (ppb) 0.84
Mousy  Cyclic imine 2-Ethyl-3,4,5,6-tetrahydropyridine (ETHP) 4-18 µg/L (ppb) 0.8
Rancid, sweat, cheese Volatile fatty acid Butanoic (butyric) acid 0.2 mg/L (ppm) 0.79
Solvent Higher alcohol 2-Methyl-1-propanol (isobutanol) 40 mg/L (ppm) 0.76
Sulfurous, blackberry, natural gas S‐Heterocycle 2‐Methyltetrahydrothiophen‐3‐one (MTHT) 90 ng/L (ppt) 0.758
Fresh, aldehydic, banana, green, melon, cheese Aldehyde 2‐Methylpropanal (Isobutyraldehyde) 6 µg/L (ppb) 0.74
Nail polish remover Ester: Fatty acid ethyl ester Ethyl acetate 12 mg/L (ppm) 0.73
Mousy  Cyclic imine 2-Acetyl-3,4,5,6-tetrahydropyradine (ATHP) 4-18 µg/L (ppb) 0.508
Rotten Eggs Sulfide Hydrogen sulfide (H2S) 1 µg/L (ppb) 0.5
Cooked potato, musty, cabbage Aldehyde Methional 0.5 µg/L (ppb) 0.436
Boiled Potato, cauliflower Alkyl disulfide 3-Methylsulfanyl-1-propanol (methionol) 1 mg/L (ppm) 0.417
Caramel  Aldehyde Furfural 15 mg/L (ppm) 0.41
Pungent, rancid Volatile fatty acid Propanoic (propionic) acid 8 (mg/L) 0.33
Fishy, oily, rancid, sweaty  Biogenic amine Trimethylamine   0.16
Mousy  Cyclic imine 2-acetyl-1-pyrroline (APY) 0.1-18 µg/L (ppb) -0.019
Ammonia, fishy Biogenic amine Ethylamine   -0.13
Vinegar/Volatile Acidity (VA) Volatile fatty acid Acetic acid 0.6-0.9 g/L -0.17
Oxidized, aldehydic, bruised apple Aldehyde Acetaldehyde (Ethanal) 100 mg/L (ppm) -0.34
Butter, cream Ketone Acetoin 0.15 g/L -0.36
Sperm, dead-animal Biogenic amine Cadaverine   -0.49
  Biogenic amine Spermine   -0.543
  Biogenic amine Methylamine   -0.57
Caramel, sweet Ester: Lactone γ–Butyrolactone unknown (high) -0.64
Animal, rotting fish Biogenic amine  Putrescine   -0.7
  Biogenic amine Histamine   -0.7
  Biogenic amine Spermidine   -1
Ammonia  Biogenic amine Ethanolamine   -1.308
Buttery, popcorn Ketone Diacetyl 0.1-3 mg/L (ppm) -1.34
  Biogenic amine Diamine-propane   -1.4
  Biogenic amine Agmatine   -1.55