| Primary (First) - bacon |
| FL | | bacon flavor |
| FL | maple | bacon flavor |
| FL | | bacon reaction crispy |
| | flavor: bacon meaty smoky |
| FL/FR | 2- | methoxy-4-vinyl phenol |
| | odor: dry woody fresh amber cedar roasted peanut |
| | flavor: smoky bacon spicy clove phenolic woody amber |
| Secondary (Second) - bacon |
| FL | bacon | fat flavor |
| Tertiary (Third) - bacon |
| FL | | bacon dithiazine |
| | odor: meaty smoked bacon |
| | flavor: burnt roasted crispy bacon |
| FL | | crisp enhancers |
| | flavor: crispy fried chicken bacon beef fatty |
| 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/FR | 4- | ethyl phenol |
| | odor: phenolic castoreum smoke guaiacol |
| | flavor: Phenolic, smoke, bacon and ham |
| FL/FR | ortho- | guaiacol |
| | odor: phenolic smoke spice vanilla woody |
| | flavor: Woody, phenolic, bacon, savory, smoky and medicinal |
| FL | S-(2- | methyl-3-furyl) ethane thioate |
| | odor: roasted meat sulfurous eggy burnt cooked fried |
| | flavor: meaty beefy chicken bacon |
| Quaternary (Fourth) - bacon |
| FL | 4- | allyl-2,6-dimethoxyphenol |
| | odor: smoky, meaty, phenolic, sweet, ham and woody |
| | flavor: Meaty, phenolic, smoky and bacony, with creamy vanilla nuances |
| Quinary (Fifth) - bacon |
| FL/FR | | pyroligneous acids |
| | odor: Smoky, woody/casky, slightly phenolic with a bacon and smoked salmon fattiness |
| | flavor: Sweet hickory smoky, with burnt and charred woody notes, smoked meaty and bacon-like |
| Senary (Sixth) - bacon |
| Septenary (Seventh) - bacon |
| Octonary (Eighth) - bacon |