| Primary (First) - cooked |
| FL | 2- | acetyl-4-methyl thiazole |
| | odor: cooked meat |
| | flavor: nutty burnt |
| FL | 4- | methoxybenzoyl oxyacetic acid |
| | odor: cooked brown roasted |
| FL | | methyl 3-(methyl thio) butanoate |
| FL | 2- | methyl-1-methyl thio-2-butene |
| | odor: cooked roasted meaty |
| FL | (±)-3-( | methyl thio) heptanal |
| | odor: cooked roasted fatty green |
| FL | 3-( | methyl thio) methyl thiophene |
| | odor: cooked roasted dairy |
| FL | 12- | methyl tridecanal |
| | odor: sweet, fatty, waxy, rich savory animal fatty with a citrus and cilantro like nuance |
| | flavor: Waxy, aldehydic citrus, candle waxy and soapy, with a savory fatty slightly rancid cilantro like note and with a hint of mango and carrot |
| FL | | propyl 2-mercaptopropionate |
| | odor: cooked roasted meat baked potato roasted meat |
| | flavor: earthy baked potato roasted peanut |
| FL | | sodium methoxybenzoyl oxyacetate |
| | odor: cooked brown roasted |
| FL | | thioacetic acid |
| | odor: cooked roasted meaty burnt |
| Secondary (Second) - cooked |
| FL | S- | allyl-laevo-cysteine |
| | odor: cooked roasted |
| FL | 2- | butyl-2-butenal |
| | odor: cooked roasted |
| | flavor: sweet nutty |
| FL | iso | butyl mercaptan |
| | odor: cooked vegetable mustard |
| FL | 3,6- | diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglycerides |
| | odor: sulfurous cooked roasted |
| | | dodecyl mercaptan |
| | odor: skunk cooked meat |
| FL | 3-( | ethyl thio) butanol |
| | odor: cooked roasted nutty |
| FL/FR | | methyl furfuryl disulfide |
| | odor: Roasted coffee, sulfurous cooked meat and liver, onion and garlic nuances. Slight eggy undertones |
| | flavor: Roasted coffee, toasted onion and garlic, with roasted beef and fried pork nuances |
| FL/FR | 2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine |
| | odor: sulfurous nutty roasted coffee cooked meat |
| FR | 3- | methyl-3-penten-2-one |
| FL | 2- | methyl thiazolidine |
| | odor: cooked meaty bouillon soup brothy |
| FL | 1- | phenyl-3(5)-propyl pyrazole |
| | odor: roasted cooked |
| FL | 3-iso | propenyl pentane dioic acid |
| | odor: savory cooked roasted |
| FL | | pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine |
| | odor: meaty cooked roasted |
| FL | 3- | thienyl mercaptan |
| | odor: cooked meat garlic |
| FL | 2,4,6- | trithiaheptane 10% in triacetin |
| | odor: sulfurous cooked roasted |
| | flavor: sulfurous onion |
| Tertiary (Third) - cooked |
| FL | 5- | acetyl-2,3-dihydro-1,4-thiazine |
| | odor: nutty cooked roasted popcorn |
| FL | (Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline |
| | odor: meaty nutty cooked roasted |
| FL | (Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline |
| | odor: meaty nutty cooked roasted |
| FL | 2- | ethyl-3-methyl thiopyrazine |
| | odor: strong roasted or cooked meat |
| FL | 1-(3- | hydroxy-5-methyl-2-thienyl) ethanone |
| | odor: meaty brown cooked roasted |
| FL | 2- | propionyl-2-thiazoline |
| | odor: meaty nutty cooked roasted |
| | flavor: popcorn roasted bread baked bread crust |
| FL | | tyramine |
| | odor: mild meaty dirty cooked phenolic rubbery |
| | flavor: mild sweet vegetative phenolic |
| Quaternary (Fourth) - cooked |
| FL/FR | | benzothiazole |
| | odor: Sulfureous, rubbery, vegetative, cooked, brown, nutty, coffee-like and meaty |
| | flavor: Meaty, vegetative, brown, cooked, beefy and coffee-like |
| FL/FR | | methyl 2-octenoate |
| | odor: fruity pear skin green cooked |
| Quinary (Fifth) - cooked |
| FL | | psidium guajava fruit |
| | odor: sweet ripe tropical sulfury cooked jam |
| | flavor: tropical fruity green ripe mango guava fatty |
| FL/FR | | tetrahydrofurfuryl acetate |
| | odor: fruity ethereal rummy caramel brown cooked cognac tequila caramellic nutty |
| | flavor: brown ethereal rummy nutty nut skin tequila bready caramellic |
| Senary (Sixth) - cooked |
| FL | | methionol |
| | odor: SuIfureous and onion-like with a sweet, savory, soupy-cooked vegetable nuance |
| | flavor: Onion- and garlic-like, with a savory bouillion-like note |
| FL | S-(2- | methyl-3-furyl) ethane thioate |
| | odor: roasted meat sulfurous eggy burnt cooked fried |
| | flavor: meaty beefy chicken bacon |
| Septenary (Seventh) - cooked |
| FL | | methyl propyl trisulfide |
| | odor: Sulfureous, onion, garlic, green, metallic and clean with a cooked scallion nuance |
| | flavor: Onion, garlic, fresh and metallic with a cheese nuance |
| Octonary (Eighth) - cooked |