| Primary (First) - mustard |
| FL | | allyl alcohol |
| | odor: pungent mustard |
| FL | | allyl isothiocyanate |
| | flavor: mustard horseradish wasabi |
| FL | | methyl isothiocyanate |
| | odor: pungent mustard horseradish |
| FL | white | mustard seed oil |
| | odor: mustard |
| | flavor: mustard |
| FL | | mustard seed oleoresin |
| | odor: mustard |
| | flavor: mustard |
| FL | 4- | pentenyl isothiocyanate |
| | odor: mustard horseradish |
| FL | iso | propyl isothiocyanate |
| | odor: pungent mustard |
| | flavor: mustard |
| Secondary (Second) - mustard |
| FL | | ethyl isothiocyanate |
| | odor: pungent mustard garlic |
| Tertiary (Third) - mustard |
| FL/FR | | ethyl vinyl ketone |
| | odor: Pungent, etherial, lifting, peppery, garlic, mustard and onion |
| | flavor: Pungent, etherial, peppery, garlic, onion, fishy and mustard with a hot nuance |
| Quaternary (Fourth) - mustard |
| FL | iso | butyl mercaptan |
| | odor: cooked vegetable mustard |
| FL | | diethyl trisulfide |
| | odor: sulfurous garlic onion |
| FL | | methyl propyl disulfide |
| | odor: Sulfureous, alliaceous, radish, mustard, tomato, potato and garlic |
| | flavor: Onion, garlic, tomato, potato, alliaceous and vegetative |
| Quinary (Fifth) - mustard |
| FL/FR | 2- | methyl 5-(methyl thio) furan |
| | odor: Sulfureous, onion, garlic, coffee and mustard-like with pungent horseradish and peppery nuances |
| | flavor: Musty, mustard, onion, garlic, mushroom, coffee and savory nuances |
| FL | 2- | methyl thioacetaldehyde |
| | odor: Sulfureous, vegatative, onion, garlic, mustard and nutty with a potato nuance |
| | flavor: Alliaceous and vegetative with a good mouthfeel and onion and garlic-like with a potato and bready nuance |
| FL | 1-( | methyl thio)-2-butanone |
| | odor: fresh radish, mustard, horseradish and wasabi like with alliaceous onion and savory metallic and vegetative nuances. |
| | flavor: sulfurous, cabbage and radish, horseradish, toasted onion and dairy like nuances |
| FL | | truffle sulfide |
| | odor: Pungent, metallic, alliaceous, garlic and mustard like with mushroom and horseradish nuances |
| | flavor: Alliaceous, sulfurous fresh onion and garlic-like with cruciferous vegetable nuances of cabbage, spicy nuances of mustard and horseradish |
| Senary (Sixth) - mustard |
| 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 |
| Septenary (Seventh) - mustard |
| FL | 2- | methyl 3-(methyl thio) furan |
| | odor: Spicy, pungent alliaceous, sulfurous drying to a meaty brothy aroma with mustard and coffee nuances |
| | flavor: Mild meaty, spicy, slightly solvent like with coffee, nutty and cheesy nuances |
| Octonary (Eighth) - mustard |