| Primary (First) - malty |
| FL | 5- | ethyl-3-methyl cyclotene |
| | odor: malty caramellic |
| FL | | malt distillates |
| | odor: sweet sugar creamy brown malt honey |
| | flavor: malty sugar molasses honey caramellic acidic |
| FR | | malt fragrance |
| FD | S- | methyl methioninium chloride |
| | odor: Malty, tomato, methional, sulfureous, with a green nuance |
| | flavor: Sulfureous creamy, tomato, malty, vegetable like |
| Secondary (Second) - malty |
| FL | | chocomalt powder |
| | odor: chocolate malty |
| | flavor: chocolate malty |
| | 4- | ethyl-2-hydroxy-3-methyl-2-cyclopenten-1-one |
| | odor: sweet malty |
| Tertiary (Third) - malty |
| FL | 2- | acetyl-1-pyrroline |
| | odor: popcorn toasted grain malty |
| FL/FR | roasted arabica | coffee bean oil |
| | odor: dark roast brewed coffee |
| | flavor: Beany roasted coffee with an astringent brown bitter afternote |
| Quaternary (Fourth) - malty |
| FL | | butyraldehyde |
| | odor: pungent cocoa musty green malty bready |
| | flavor: Cocoa, green, grainy, fermented |
| FL/FR | | humulus lupulus extract |
| | odor: woody green citrus malt tagette |
| | flavor: hops |
| FL/FR | 1- | hydroxy-2-butanone |
| | odor: Sweet, brown, coffee, musty, grain- and pyrazine-like with malt and butterscotch nuances |
| | flavor: Brown, oily and alcoholic with toasted grain notes |
| Quinary (Fifth) - malty |
| FL | 2- | ethyl furan |
| | odor: Chemical-like with a beany bready malty nuance |
| | flavor: Solvent-like with a dirty musty brown earthy nuance |
| FL/FR | | eugenyl acetate |
| | odor: fresh sweet woody clove floral carnation malt spice |
| | flavor: spicy warm clove allspice sweet carnation |
| Senary (Sixth) - malty |
| FL | barley | malt extract |
| | flavor: caramellic malty cereal fruity bready toasted nutty |
| FL/FR | 2- | methyl butyraldehyde |
| | odor: musty cocoa phenolic coffee nutty malty fermented fatty alcoholic |
| | flavor: musty fusel rummy nutty cereal caramellic fruity cocoa |
| Septenary (Seventh) - malty |
| Octonary (Eighth) - malty |