| Primary (First) - toasted |
| FL/FR | | coconut naphthalenone |
| | odor: toasted coconut tonka |
| FL | 2- | methyl quinoxaline |
| | odor: toasted coffee nutty fruity |
| | flavor: phenolic burnt coffee nutty |
| FL/FR | 2- | methyl thio-3,5 or 6-methyl pyrazine |
| | odor: Toasted popcorn, roasted almond, hazelnut, peanut and cashew nutty, with a caramellic and corn-chip nuance |
| | flavor: Peanut and pecan nutty, popcorn and corn-chip-like with a burnt musty nuance |
| FL | 2-iso | propyl-4-methyl-3-thiazoline |
| | odor: toasted sulfury sweet cocoa chocolate |
| Secondary (Second) - toasted |
| FL/FR | | acetyl propionyl |
| | odor: pungent sweet butter creamy caramel nutty cheese |
| | flavor: Toasted, buttery and caramellic with marshmallow and molasses nuances |
| Tertiary (Third) - toasted |
| FL/FR | 2- | acetyl thiazole |
| | odor: nutty popcorn roasted peanuts hazelnut |
| | flavor: Corn chip with a slight musty background |
| FL | 2,5- | dihydroxy-1,4-dithiane |
| | odor: sulfury meaty toasted bread broth egg tomato |
| | flavor: Metallic, meaty savory chicken and beef, sulfurous, egg-yolk like |
| FL/FR | | hazelnut pyrazine |
| | odor: Musty, nut skin, earthy, toasted, potato bin, green and meaty |
| | flavor: Musty, toasted, nutty, potato, cocoa, earthy and dirty |
| FL/FR | 5- | methyl quinoxaline |
| | odor: Nut shell, musty, roasted and pyrazine-like with coffee, hazelnut and potato nuances |
| | flavor: Nutty, roasted, peanut and pyrazine-like with a yeasty corn chip nuance |
| FL | | shallot oil |
| | odor: alliaceous sulfurous onion |
| | flavor: Sweet, sulfureous, alliaceous, pungent with a toasted-onion nuance |
| FL/FR | 2,4,5- | trimethyl thiazole |
| | odor: musty nutty vegetable cocoa hazelnut chocolate coffee |
| | flavor: Nutty, cocoa and green vegetative-like with roasted earthy nuances |
| FL/FR | | whiskey lactone |
| | odor: tonka coumarin coconut toasted nutty celery burnt |
| | flavor: Woody, coumarinic, coconut, Iactonic, creamy and nutty with a toasted nuance |
| Quaternary (Fourth) - toasted |
| FL/FR | | acetyl butyryl |
| | odor: dry sweet caramel butter oily fatty creamy phenolic fruity |
| | flavor: Creamy, fruity, toasted brown caramellic notes |
| 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 | (E)- | aconitic acid |
| | odor: vegetable musty nut dry toasted |
| | flavor: nut vegetable caramel |
| FR | | caramel corn fragrance |
| FL/FR | | popcorn pyrimidine |
| | odor: corn, taco, nutty, popcorn, roasted and toasted nuances |
| | flavor: Corn, taco, nutty, popcorn and corn chip with roasted nuances |
| FL/FR | 2-iso | propyl phenol |
| | odor: solvent like, phenolic, smoky with toasted woody and burnt rubber nuances |
| | flavor: solvent like, shoe polish, woody smoky, aged scotch and whiskey like with tar and burnt rubber nuances |
| Quinary (Fifth) - toasted |
| FL | | aconitic acid |
| | odor: Vegetative, musty and nutty with a dry, toasted nuance |
| | flavor: Nutty, vegetative, musty and slightly caramellic |
| 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 |
| Senary (Sixth) - toasted |
| FL/FR | gamma- | octalactone |
| | odor: sweet coconut waxy creamy tonka dairy fatty |
| | flavor: Lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach |
| Septenary (Seventh) - toasted |
| FL/FR | 2- | acetyl furan |
| | odor: sweet balsam almond cocoa caramel coffee |
| | flavor: Sweet, nutty and roasted with a sweet, baked-goods body |
| 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 |
| Octonary (Eighth) - toasted |