Primary (First) - walnut |
FR | | walnut fragrance |
Secondary (Second) - walnut |
CS | | maraniol |
FL/FR | | pentanoic acid, 3-methyl-2-oxo-, ethyl ester |
| odor: nutty black walnut aroma, accompanied by woody nuances and a subtle herbaceousness |
| flavor: fresh nutty notes of walnut, dry, woody |
FR | | saffron pyranone |
| odor: bitter walnut nutty nut skin acorn saffron citrus herbal hot |
| flavor: woody old wood nutty |
Tertiary (Third) - walnut |
FL/FR | | butyrophenone |
| odor: camphor cherry walnut hazelnut |
Quaternary (Fourth) - walnut |
FL/FR | 2- | acetyl thiophene |
| odor: sulfurous nutty hazelnut walnut |
| flavor: onion, malty, roasted |
FL/FR | | nutty cyclohexenone |
| odor: Sweet, nutty, phenolic, walnut, fruity, almond and benzoin |
| flavor: Nutty, musty, phenolic and woody with grain-like nuances |
FR | | violet nitrile |
| odor: green violet floral walnut |
Quinary (Fifth) - walnut |
FL/FR | | caramel furanone solution |
| odor: extremely sweet strong caramel maple burnt sugar coffee |
| flavor: sweet caramellic burnt sugar |
FL/FR | 2- | heptyl butyrate |
| odor: fruity green vegetable cheesy walnut |
| (Z)-2- | octenal |
| odor: fatty fruity green leaf walnut |
Senary (Sixth) - walnut |
FL/FR | 2,3- | dimethyl pyrazine |
| odor: nutty nut skin cocoa peanut butter coffee walnut caramellic roasted |
| flavor: nutty nut skin peanut cocoa roasted coffee walnut corn chip bready |
Septenary (Seventh) - walnut |
FL/FR | 2- | acetyl pyrrole |
| odor: musty nut skin maraschino cherry coumarinic licorice walnut bready |
| flavor: sweet fruity musty cherry nutty wasabi mustard tea |
FL/FR | ortho- | methyl anisole |
| odor: sweet nutty floral earthy walnut |
| flavor: Camphoreous, earthy, woody and salicylate with minty, spicy nuances |
FL/FR | 2- | phenyl propionaldehyde dimethyl acetal |
| odor: floral leafy hyacinth green mushroom earthy walnut |
| flavor: Fruity, green and floral |
Octonary (Eighth) - walnut |