| Primary (First) - potato |
| | 2-iso | butyl-1-octanol |
| 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 | | potato chip flavor |
| FL | | potato enhancers |
| | flavor: potato |
| FL | | potato flavor |
| FL | baked | potato flavor |
| FL | fried | potato flavor |
| FL | sweet | potato flavor |
| FL | | ube flavor |
| Secondary (Second) - potato |
| | 2- | acetyl-4-methyl thiophene |
| | flavor: nutty, starchy |
| FL/FR | 2,5- | dimethyl pyrazine |
| | odor: cocoa roasted nuts roast beef woody grass medical |
| | flavor: Musty, potato, cocoa and nutty with a fatty and oily nuance |
| 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 |
| | 6- | methyl-2-acetyl-pyridine |
| | flavor: sulfury, starch-like, potato chocolate-like |
| | 2- | methyl-3-isopropyl pyrazine |
| | odor: enhanced the woody and coffee grounds notes |
| | flavor: earthy; green; sulfury; mouthfeel |
| FL | | potato butanone |
| | odor: Sulfureous, vegetative, potato, earthy, tomato, metallic and fatty |
| | flavor: Sulfureous, potato, earthy, vegetative, fatty, fishy, metallic and mushroom |
| FL | | propyl 2-mercaptopropionate |
| | odor: cooked roasted meat baked potato roasted meat |
| | flavor: earthy baked potato roasted peanut |
| Tertiary (Third) - 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 | | chestnut flavor |
| FL/FR | 4- | hexenol |
| | odor: pungent green vegetable oily |
| | flavor: metallic earthy potato cooked pineapple |
| 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 | | squash flavor |
| Quaternary (Fourth) - potato |
| FL | | artichoke flavor |
| FL | | butternut flavor |
| FL/FR | 2- | ethyl pyrazine |
| | odor: Nutty, musty, fermented, coffee, roasted,cocoa and meaty nuances |
| | flavor: Nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance |
| 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 | | lucuma flavor |
| FL | | methyl propyl disulfide |
| | odor: Sulfureous, alliaceous, radish, mustard, tomato, potato and garlic |
| | flavor: Onion, garlic, tomato, potato, alliaceous and vegetative |
| 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/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/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 |
| 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/FR | | hexyl (E)-tiglate |
| | odor: sweet caramel green walnut oily radish |
| | flavor: Green, sweet pear with vegetative nuances of radish, potato and mushroom |
| 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/FR | | nonanal (aldehyde C-9) |
| | odor: waxy aldehydic rose fresh orris orange peel fatty peely |
| | flavor: Effervescent, aldehydic citrus, cucumber and melon rindy, with raw potato and oily nutty and coconut like nuances |
| FL/FR | (Z)-3- | octen-1-ol |
| | odor: fresh fatty greasy melon green cortex herbal earthy fusel spicy |
| | flavor: fatty fruity herbal spicy raw potato earthy weedy tropical citrus |
| FL | | potato butyraldehyde |
| | odor: Sulfureous, vegetative, cabbage-like and green with a fishy nuance |
| | flavor: Vegetative, tomato, fishy and sulfureous |
| Senary (Sixth) - 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/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 |
| FL/FR | 3,5- | cocoa pyrazine |
| | odor: Peanut, nutty, caramel, coffee, musty, cocoa, pyrazine and roasted |
| | flavor: Sweet, nutty, caramellic, coffee, corn, cocoa and potato |
| FL | (E,E)-2,4- | decadienal |
| | odor: oily cucumber melon citrus pumpkin nut meat |
| | flavor: Fatty, chicken, aldehydic, green, fried and potato |
| FL/FR | (Z)-2- | hexen-1-ol |
| | odor: green cortex leafy green bean nasturtium herbal soapy aldehydic narcissus phenolic |
| | flavor: green nasturtium vegetable herbal tomato leaf potato fusel weedy |
| FL | (E,E)-2,4- | nonadienal |
| | odor: fatty melon waxy green violet leaf cucumber tropical fruit chicken fat |
| | flavor: fatty waxy chicken fat citrus rind greasy potato chip nut flesh cucumber |
| FL/FR | (Z)- | oleic acid |
| | odor: faint fatty waxy lard fried |
| | flavor: Fatty, vegetable oil with lard and tallow nuances of french fried potatoes |
| FL | | propionaldehyde |
| | odor: Ethereal, pungent, chocking with earthy, alcoholic wine lees-like with a whiskey and brandy impact and cocoa nutty and slightly meaty nuance on dryout with a grape like nuance |
| | flavor: Musty, yeasty, ethereal, nutty and vegetative with nuances of potato, blue cheese, grape, banana, apple, broccoli, almond and chocolate |
| FL/FR | | shoyu pyrazine |
| | odor: Raw nutty and green pepper |
| | flavor: Musty, raw, slight nutty, slight radish |
| FL/FR | 2,4,5- | trimethyl oxazole |
| | odor: nutty nut skin roasted wasabi shellfish mustard vegetable |
| | flavor: burnt nutty hazelnut oily nut skin potato earthy mushroom |
| Septenary (Seventh) - potato |
| FL/FR | 2- | ethyl fenchol |
| | odor: earthy ground rooty damp musty camphor |
| | flavor: earthy minty fir needle rooty humus mushroom potato tea |
| 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 |
| Octonary (Eighth) - potato |
| 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 |