| Primary (First) - yeasty |
| FL | | yeast flavor |
| Secondary (Second) - yeasty |
| FL | | beer |
| | flavor: beer |
| FL/FR | | beer CO2 extract |
| | odor: animal fresh yeasty bitter |
| | flavor: beer |
| CS | | beer extract |
| | odor: beer |
| | flavor: beer |
| FL | | propionaldehyde |
| | odor: Ethereal, pungent, chocking with earthy, alcoholic wine lees-like with a whiskey and brandy impact and cocoa nutty and slightly meaty nuance on dryout with a grape like nuance |
| | flavor: Musty, yeasty, ethereal, nutty and vegetative with nuances of potato, blue cheese, grape, banana, apple, broccoli, almond and chocolate |
| Tertiary (Third) - yeasty |
| FL | | diisoamyl thiomalate |
| | odor: fermented coffee yeast dark rye bread |
| | flavor: coffee bready yeasty fermented |
| 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 | | fermented flavor |
| 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 |
| Quaternary (Fourth) - yeasty |
| FL/FR | 2- | acetyl pyrazine |
| | odor: popcorn nutty corn chip bread crust chocolate hazelnut coffee |
| | flavor: Roasted, nutty, bready and yeasty, with popcorn and corn chip nuances |
| Quinary (Fifth) - yeasty |
| FL | | beer flavor |
| FL | bantu | beer flavor |
| FL/FR | | cinnamyl cinnamate |
| | odor: sweet balsam floral cassia cinnamyl |
| | flavor: Spicy, cinnamic balsamic, with a floral, yeasty note and a lingering spicy aftertaste |
| FL/FR | | theobroma cacao extract |
| | odor: cocoa roasted powdery beany |
| | flavor: cocoa bitter powdery brown beany |
| Senary (Sixth) - yeasty |
| FL | | bread crust flavor |
| FL | | bread flavor |
| FL | wheat | bread flavor |
| FL | white | bread flavor |
| FL/FR | | cinnamyl alcohol |
| | odor: sweet balsam hyacinth spicy green powdery cinnamic |
| | flavor: Green, floral, spicy and honey with a fermented yeasty nuance |
| FL/FR | 2- | octanone |
| | odor: Musty, ketonic, bleu and parmesan cheese-like with earthy and dairy nuances |
| | flavor: Dairy, waxy, cheese, woody, mushroom and yeast |
| Septenary (Seventh) - yeasty |
| FL | | cognac flavor |
| FL/FR | white | cognac oil |
| | odor: winey fermented green grape fusel |
| | flavor: Alcoholic, fatty, fusel, whiskey, fermented, bready and yeasty |
| FL/FR | | cognac oil replacer |
| | odor: yeasty alcoholic fusel whiskey fermentedwoody |
| | flavor: alcoholic fatty fusel whiskey fermented bready yeasty |
| FL/FR | | ethyl phenyl acetate |
| | odor: sweet floral honey rose balsam cocoa |
| | flavor: Strong sweet rosy honey and balsamic cocoa-like with molasses and yeasty nuances |
| FL | | yeast thiazoline |
| | odor: green nut skin sulfurous burnt cocoa corn |
| | flavor: malty cocoa chocolate hops nut skin cornmeal yeasty meaty |
| Octonary (Eighth) - yeasty |