| Primary (First) - potato baked potato |
| Secondary (Second) - potato baked potato |
| FL/FR | | mesityl oxide |
| | odor: musty, mildew, earthy, chemical, card board like with nutty, chocolate and woody nuances |
| | flavor: potato bin, raw and baked potato, jimica with raw vegetative, nutty and dirt like nuances |
| FL | | propyl 2-mercaptopropionate |
| | odor: cooked roasted meat baked potato roasted meat |
| | flavor: earthy baked potato roasted peanut |
| Tertiary (Third) - potato baked potato |
| FL | | chestnut flavor |
| FL | | squash flavor |
| Quaternary (Fourth) - potato baked potato |
| FL | | artichoke flavor |
| FL | dextro,laevo-3-( | methyl thio) butanone |
| | odor: sulfurous milky oily potato earthy fatty |
| | flavor: milky creamy potato baked potato oily baked shellfish brown |
| Quinary (Fifth) - potato baked potato |
| Senary (Sixth) - potato baked potato |
| FL/FR | 2- | acetyl-3-methyl pyrazine |
| | odor: nutty nut flesh roasted hazelnut toasted grain corn chip vegetable nut skin caramellic |
| | flavor: nutty nut flesh roasted hazelnut toasted grain potato chip baked potato nut skin vegetable |
| Septenary (Seventh) - potato baked potato |
| Octonary (Eighth) - potato baked potato |