| Primary (First) - burnt |
| FL | 2- | acetyl-5-methyl thiazole |
| | flavor: burnt nutty |
| FL | 4- | acetyl pyridine |
| | flavor: burnt coffee |
| FL | | bacon dithiazine |
| | odor: meaty smoked bacon |
| | flavor: burnt roasted crispy bacon |
| FL | | burnt flavor |
| FL | | cocoa flavor |
| | 2,5- | dimethyl-3,6-diisopropyl pyrazine |
| | flavor: burnt phenolic |
| | 2,5- | dimethyl-3-ethylthio-pyrazine |
| | flavor: burnt |
| | 2,4- | dimethyl thiophenol |
| | flavor: burnt phenolic |
| | 3,4- | dimethyl thiophenol |
| | flavor: burnt |
| | 7- | ethyl benzofuran |
| | flavor: burnt green |
| FL | | ethyl 2-furoate |
| | odor: ethyl benzoate fruity floral |
| | flavor: burnt |
| FL | 5- | ethyl-2-methyl thiazole |
| | flavor: burnt alliaceous metallic acrylate |
| | 4- | ethyl-2-methyl thiophene |
| | flavor: burnt corn |
| | 1- | ethyl pyrrole |
| | flavor: burnt |
| FL | | furfuryl alcohol |
| | odor: alcoholic chemical musty sweet caramel bread coffee |
| | flavor: Burnt, sweet, caramellic, brown |
| | 1- | furfuryl-2-pyrrole carbaldehyde |
| | flavor: slightly burnt taste, slightly acid |
| FL | 1-(2- | furfuryl thio) propanone |
| | flavor: burnt coffee mercaptan |
| | 2-( | furyl-2)-ethanthiol acetate |
| | flavor: burnt, onion, mushroom |
| | 2-(2- | furyl)ethanethiol |
| | flavor: burnt, onion, caramel |
| FL | | garlic oleoresin |
| | odor: Roasted, onion, garlic, with sulfury savory HVP-like nuances |
| | flavor: Burnt, roasted, sauteed, onion and garlic |
| FL | 1,6- | hexane dithiol |
| | odor: burnt fatty meaty fungal sulfurous |
| | flavor: burnt fatty meaty |
| | 2- | hydroxythiophenol |
| | flavor: burned, slightly rubbery |
| | 2-(1- | mercaptoethyl) furan |
| | flavor: burnt onion caramellic |
| | 2- | mercaptopyridine |
| | flavor: burnt, enhances the burnt note |
| FL | 2- | methoxypyridine |
| | odor: green fermented tea |
| | flavor: burnt, mustard-like |
| FL | | methyl phenyl disulfide |
| | odor: pungent turnup radish |
| | flavor: burnt floral |
| | 3- | methyl-2-propionyl-thiophene |
| | flavor: burnt anthranilate-like |
| | 2- | methyl-6-propyl pyrazine |
| | flavor: burnt hazelnut |
| FL | 2- | methyl quinoxaline |
| | odor: toasted coffee nutty fruity |
| | flavor: phenolic burnt coffee nutty |
| FL | 6- | methyl quinoxaline |
| | flavor: burnt earthy |
| FL/FR | iso | propenyl pyrazine |
| | odor: caramellic chocolate nutty roasted |
| | flavor: burnt coffee |
| FL/FR | 4-iso | propyl phenol |
| | odor: woody warm spicy medicinal |
| | flavor: burnt phenolic |
| | | propyl 2-thenoate |
| | flavor: burnt |
| FL/FR | | rum ether |
| | odor: Empyromatic, acidic, woody, burnt, with meaty and whiskey notes |
| | flavor: Burnt, smoky, woody, caramellic with rum and brandy notes |
| FL/FR | | shoyu furanone |
| | odor: Sweet, caramellic, bready, maple, brown sugar with burnt undernotes |
| | flavor: Burnt, caramellic, sweet, fruity |
| FL | | smoke flavor |
| FL | | tea pyrrole |
| | odor: burnt roasted smoky |
| | flavor: burnt |
| | 5- | thenyl-thiophene-2-aldehyde |
| | flavor: burnt caramel |
| | 2-( | thienyl-2)-ethanethiol |
| | flavor: burnt, coffee grounds, onion |
| | 2-( | thienyl-2)-ethanethiol acetate |
| | flavor: burnt, onion |
| FL | gamma- | thiobutyrolactone |
| | odor: burnt garlic |
| | flavor: burnt chemical |
| | meta- | thiocresol |
| | flavor: burnt |
| | para- | thiocresol |
| | flavor: burnt green fatty |
| | | thiothenoic acid 3-ethyl ester |
| | flavor: burnt, coffee-like |
| 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 |
| FR | 2,3,5- | trimethyl phenol |
| | flavor: burnt coffee woody |
| | 2- | vinyl benzofuran |
| | flavor: burnt caramellic |
| FL/FR | 2,4- | xylenol |
| | odor: weak smoky roasted dark |
| | flavor: burnt roasted |
| Secondary (Second) - burnt |
| FL | 2- | acetyl-4-methyl thiazole |
| | odor: cooked meat |
| | flavor: nutty burnt |
| FL | burnt | almond flavor |
| FL/FR | | beech wood creosote |
| | odor: smoky |
| | flavor: smoky burnt |
| | | butyl 2-thenoate |
| | flavor: oily burnt |
| FL | burnt | caramel flavor |
| FL | | chocolate distillates |
| | flavor: chocolate |
| FL | | chocolate flavor |
| FL | | cocoa distillates |
| | odor: sweet sulfury cocoa nutty chocolate creamy |
| | flavor: cocoa |
| FL/FR | roasted arabica | coffee bean oil CO2 extract |
| | odor: coffee burnt beany |
| | flavor: roasted espresso coffee burnt |
| FL/FR | 2,3- | dimethyl benzofuran |
| | odor: Chemical tar-like, phenolic, smoky, tobacco, slightly pungent with a hint of black licorice drops, leather, cade oil and smoky bacon meaty |
| | flavor: Chemical, burnt woody, coumarin-like, tobacco, whiskey and slightly fusel like, tarry with a lingering aftertaste |
| | 2,6- | dimethyl-gamma-thiopyrone |
| | flavor: green, burnt coffee |
| FL/FR | 3- | ethyl phenol |
| | flavor: phenolic burnt truffle |
| FL | 2- | furyl acetone |
| | odor: caramellic fruity spicy radish |
| | flavor: green burnt radish |
| FR | | guaiacwood extract acetate |
| | odor: woody vetiver balsamic tea rose |
| | flavor: aromatic burnt fruity meaty woody smoky astringent vanilla coumarinic |
| 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 | 2- | hydroxyisophorone |
| | odor: phenolic woody dry nutty tobacco spicy clean powdery |
| | flavor: phenolic burnt tobacco smoky nut skin |
| | 2- | hydroxymethyl-6-methyl-pyridine |
| | flavor: bitter, burnt, coffee-like |
| FL | 2- | methyl benzofuran |
| | odor: burnt phenolic |
| | flavor: phenolic burnt |
| FL | 4- | methyl-2-propionyl thiazole |
| | odor: green fruity |
| | flavor: fruity, burnt |
| | N- | methyl-pyrryl-2 methyl sulfide |
| | flavor: metallic, burnt |
| | | methyl 2-thenoate |
| | flavor: anthranilate-like taste with burnt note |
| | 2-(1- | propenyl) pyridine |
| | flavor: green burnt coffee |
| FL | | propyl 2-furoate |
| | odor: sweet herbal earthy chocolate mushroom |
| | flavor: phenolic burnt |
| FL | 2- | propyl pyrazine |
| | odor: green vegetable nutty |
| | flavor: green burnt |
| 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 |
| FL | 2- | vinyl pyrazine |
| | flavor: green burnt nutty |
| FL/FR | 2,6- | xylenol |
| | odor: sweet medicinal phenolic rooty coffee |
| | flavor: sweet burnt smoky |
| Tertiary (Third) - burnt |
| FL | | acetone alcohol |
| | odor: pungent sweet caramellic ethereal |
| | flavor: sweet slightly green burnt |
| FL | 2,5- | diethyl-3-methyl pyrazine |
| | odor: toasted hazelnut meaty |
| | flavor: hazelnut burnt |
| | 2,5- | dimethyl-3,6-dihexyl pyrazine |
| | flavor: green fatty burnt |
| | 2- | ethyl-3-vinyl pyrazine |
| | flavor: earthy hazelnut burnt |
| 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 | | lepidine |
| | odor: burnt oily herbal floral sweet |
| | flavor: sweet floral oily slightly burnt |
| FL | 3- | mercapto-2-methyl pentanol |
| | odor: sulfurous onion |
| | flavor: alliaceous brothy burnt cooked meaty metallic roasted sulfurous |
| FL | | methyl furfuryl thiol |
| | odor: sulfurous roasted coffee |
| | flavor: strong mustard garlic burnt meaty |
| | N- | methyl-pyrryl-2 ethyl sulfide |
| | flavor: metallic, earthy, burnt |
| | (N- | methyl-pyrryl-2)-methylthiol acetate |
| | flavor: metallic, sulfurous, burnt |
| FL | | phenyl mercaptan |
| | odor: Meaty, phenolic, sulfuraceous, with a rubbery allicious backnote |
| | flavor: Meaty, phenolic, with a burnt rubber sulfureous nuance |
| Quaternary (Fourth) - burnt |
| FL/FR | | caramel pentadione |
| | odor: sweet maple caramel sugar fenugreek licorice |
| | flavor: sweet maple fenugreek burnt caramellic burnt sugar resinous phenolic |
| FL/FR | ortho- | methyl acetophenone |
| | odor: sweet hawthorn powdery anisic coumarinic phenolic burnt nutty honey |
| | flavor: sweet anisic coumarinic phenolic burnt nutty nut flesh almond powdery |
| FL/FR | | methyl benzoxole |
| | odor: tobacco burnt phenolic meaty powdery capers |
| | flavor: nutty hazelnut tobacco burnt meaty brothy roasted phenolic |
| | | pyrazinylmethylthiol acetate |
| | flavor: sulfurous, toasted, nutty, burnt cereal |
| 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 | (E,E/E,Z)- | tobacco cyclohexenone |
| | odor: sweet acorn nut skin tobacco spicy |
| | flavor: sweet nutty nut skin herbal burnt tobacco spicy fenugreek woody |
| FL/FR | 3,4- | xylenol |
| | flavor: smoky, sweet and earthy notes |
| Quinary (Fifth) - burnt |
| FL | roasted | coffee bean concentrate |
| | flavor: coffee |
| FL | | coffee distillates |
| | flavor: coffee |
| FL/FR | 2- | methyl thio-3,5 or 6-methyl pyrazine |
| | odor: Toasted popcorn, roasted almond, hazelnut, peanut and cashew nutty, with a caramellic and corn-chip nuance |
| | flavor: Peanut and pecan nutty, popcorn and corn-chip-like with a burnt musty nuance |
| FL/FR | 2-iso | propyl phenol |
| | odor: solvent like, phenolic, smoky with toasted woody and burnt rubber nuances |
| | flavor: solvent like, shoe polish, woody smoky, aged scotch and whiskey like with tar and burnt rubber nuances |
| Senary (Sixth) - burnt |
| FL | | coffee flavor |
| FL/FR | | phenyl acetate |
| | odor: phenolic medicinal animal resinous castoreum woody smoky burnt |
| | flavor: phenolic animal resinous castoreum smoky burnt fecal |
| Septenary (Seventh) - burnt |
| FL/FR | | castoreum absolute |
| | odor: leathery smoky animal phenolic old wood burnt resinous |
| | flavor: leathery animal resinous smoky old wood phenolic burnt |
| FL | | cyclopentyl mercaptan |
| | odor: Alliaceous, onion, garlic, horseradish, vegetable-celery, egg, sauteed meat |
| | flavor: Alliaceous, onion, garlic, horseradish, meat, egg, burned, vegetable, celery |
| FL/FR | | furfural |
| | odor: sweet woody almond fragrant baked bread |
| | flavor: Brown, sweet, woody, bready, nutty, caramellic with a burnt astringent nuance |
| FL | | mango furanone |
| | odor: fruity ester caramel |
| | flavor: bready buttery caramellic meaty roasted sugar burnt sweet |
| Octonary (Eighth) - burnt |