| Primary (First) - bread baked |
| FR | baked | bread fragrance |
| Secondary (Second) - bread baked |
| FD | laevo- | glutamic acid |
| | odor: mild yeast baked bread |
| Tertiary (Third) - bread baked |
| Quaternary (Fourth) - bread baked |
| FL | | coniferaldehyde |
| | odor: sweet graham cracker cookie bread crust bread baked toasted grain barley roasted barley vanilla custard dairy |
| | flavor: graham cracker cookie bread baked toasted grain custard roasted barley vanilla powdery |
| Quinary (Fifth) - bread baked |
| Senary (Sixth) - bread baked |
| FL/FR | | furfural |
| | odor: sweet woody almond fragrant baked bread |
| | flavor: Brown, sweet, woody, bready, nutty, caramellic with a burnt astringent nuance |
| FL/FR | | maltol |
| | odor: sweet caramel cotton candy jam fruity baked bread |
| | flavor: Sweet, cotton candy, caramellic, with jammy fruity and berry notes |
| Septenary (Seventh) - bread baked |
| FL/FR | | strawberry furanone acetate |
| | odor: sweet caramel tropical fruity brown sugar toffee molasses baked bread |
| | flavor: sweet caramellic toffee brown sugar molasses tropical strawberry berry |
| Octonary (Eighth) - bread baked |