| Primary (First) - potato baked potato |
| Secondary (Second) - potato baked potato |
| | 2- | ethyl-6-vinyl pyrazine |
| | odor: buttery baked and potato-like |
| FL | | methyl 2-(methyl thio) acetate |
| | odor: sulfurous cooked potato roasted nut fruity tropical |
| FL | | methyl octyl sulfide |
| | odor: earthy baked potato roasted peanut |
| FL/FR | | nutty pyrazine |
| | odor: Sweet, nutty, roasted, toasted, grainy, coffee and corn with savory, meaty nuances |
| | flavor: Musty, nutty, roasted and grainy with coffee notes |
| Tertiary (Third) - potato baked potato |
| FL | 2,5- | dimethyl pyrazine and 2,6-dimethyl pyrazine mixture |
| | odor: nutty roasted baked potato |
| Quaternary (Fourth) - potato baked potato |
| FL | | propyl 2-mercaptopropionate |
| | odor: cooked roasted meat baked potato roasted meat |
| | flavor: earthy baked potato roasted peanut |
| Quinary (Fifth) - potato baked potato |
| FL | | methyl furfuryl thiol |
| | odor: sulfurous roasted coffee |
| | flavor: strong mustard garlic burnt meaty |
| FL/FR | 2,3,5- | trimethyl pyrazine |
| | odor: nutty nut skin earthy powdery cocoa baked potato roasted peanut hazelnut musty |
| | flavor: raw nut skin vegetable cocoa toasted earthy chocolate coffee |
| Senary (Sixth) - potato baked potato |
| Septenary (Seventh) - potato baked potato |
| Octonary (Eighth) - potato baked potato |