| Primary (First) - potato |
| FL/FR | 3,6- | cocoa pyrazine |
| | odor: potato cocoa roasted nutty |
| | flavor: hazelnut |
| FL | 2- | ethoxy-3-ethyl pyrazine |
| | odor: raw potato |
| FL/FR | | methional |
| | odor: Vegetable oil. Creamy tomato, potato skin and French fry, yeasty, bready, limburger cheese with a savory meaty brothy nuance |
| | flavor: Musty tomato, potato, vegetative, mold ripened cheeses, onion, beefy brothy and egg and seafood nuances |
| Secondary (Second) - potato |
| FL/FR | 2- | ethyl-3-methoxypyrazine |
| | odor: raw potato earthy bell pepper nutty |
| FL | 2- | ethyl-6-methyl pyrazine |
| | odor: roasted potato |
| | flavor: roasted hazelnut |
| FL | 5- | ethyl-2-methyl pyridine |
| | odor: nutty strong raw potato roasted earthy |
| | flavor: winey buttery acidic cereal sulfurous solvent |
| | 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 |
| FL/FR | 2- | acetyl-3-ethyl pyrazine |
| | odor: Earthy, nutty, musty, potato and corn-like |
| | flavor: Musty, nutty, cocoa and peanut, with a vegetative, potato and bean nuance |
| FL | 2- | acetyl-2-thiazoline |
| | odor: corn chip taco potato chip toasted bread nutty |
| | flavor: Taco chips, slightly popcorn, toasted and roasted grain, salty impression |
| FL | 2,5- | dimethyl pyrazine and 2,6-dimethyl pyrazine mixture |
| | odor: nutty roasted baked potato |
| FL | 3- | ethyl thiopropanol |
| | odor: sulfurous vegetable potato |
| FL | | green pea pyrazine |
| | odor: earthy bell pepper raw potato galbanum |
| FL | 2- | methoxy-3-propyl pyrazine |
| | odor: earthy bell pepper raw potato galbanum |
| FD | S- | methyl methioninium chloride |
| | odor: Malty, tomato, methional, sulfureous, with a green nuance |
| | flavor: Sulfureous creamy, tomato, malty, vegetable like |
| FL | | potato butanone |
| | odor: Sulfureous, vegetative, potato, earthy, tomato, metallic and fatty |
| | flavor: Sulfureous, potato, earthy, vegetative, fatty, fishy, metallic and mushroom |
| Quaternary (Fourth) - potato |
| FL | S- | methyl benzothioate |
| | odor: sulfurous cabbage garlic potato vegetable |
| FL | 4-( | methyl thio) butanol |
| | odor: cabbage garlic sulfury potato green vegetable |
| FL | dextro,laevo-3-( | methyl thio) butanone |
| | odor: sulfurous milky oily potato earthy fatty |
| | flavor: milky creamy potato baked potato oily baked shellfish brown |
| FL | | propyl 2-mercaptopropionate |
| | odor: cooked roasted meat baked potato roasted meat |
| | flavor: earthy baked potato roasted peanut |
| FL/FR | | strawberry furanone methyl ether |
| | odor: sweet moldy mushroom vegetable potato burnt sugar nut skin wasabi caramellic fruity brandy |
| | flavor: moldy earthy vegetable potato savory brown meaty |
| Quinary (Fifth) - potato |
| FL | | methyl furfuryl thiol |
| | odor: sulfurous roasted coffee |
| | flavor: strong mustard garlic burnt meaty |
| FL | | potato butyraldehyde |
| | odor: Sulfureous, vegetative, cabbage-like and green with a fishy nuance |
| | flavor: Vegetative, tomato, fishy and sulfureous |
| FR | | root fragrance |
| FL/FR | | shoyu pyrazine |
| | odor: Raw nutty and green pepper |
| | flavor: Musty, raw, slight nutty, slight radish |
| 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 |
| FL/FR | 2-sec- | butyl-3-methoxypyrazine |
| | odor: Musty, green, vegetative, nutty, peppery and potato-like |
| | flavor: Musty, vegetative, potato, galbanum, fishy and earthy |
| FL | | methionyl acetate |
| | odor: herbal mushroom cabbage asparagus potato cheesy |
| | 4- | methyl-2-[2-(methyl thio)ethyl]-1,3-oxathiane |
| | odor: powerful garlic, animalic, onion, green, herbaceous potato, raw, vegetable |
| FL | | methyl propyl disulfide |
| | odor: Sulfureous, alliaceous, radish, mustard, tomato, potato and garlic |
| | flavor: Onion, garlic, tomato, potato, alliaceous and vegetative |
| FL | | propylene glycol acetone ketal |
| | odor: earthy ethereal green vegetable asparagus raw potato tomato tomato leaf |
| | flavor: green earthy ethereal vegetable musty tomato raw potato |
| Septenary (Seventh) - potato |
| FL/FR | | benzaldehyde dimethyl acetal |
| | odor: green earthy rooty nutty vegetable spinach potato fungal almond winey |
| | flavor: green earthy rooty nutty potato fungal turnup radish |
| 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 | | methyl thio isovalerate |
| | odor: Sharp ripe cheesy, sulfurous, acrid fermented with tomato, mushroom and potato vegetative notes and dairy cheesy nuances |
| | flavor: Intense fermented, creamy dairy and cheesy with vegetative nuances |
| Octonary (Eighth) - potato |
| FL/FR | 2- | acetyl pyrazine |
| | odor: popcorn nutty corn chip bread crust chocolate hazelnut coffee |
| | flavor: Roasted, nutty, bready and yeasty, with popcorn and corn chip nuances |
| FL/FR | | coffee difuran |
| | odor: Sulfurous, coffee, furfuryl mercaptan, roasted, meaty, onion and cabbage, potato |
| | flavor: Sulfurous, coffee, roasted meaty, onion |