| Primary (First) - fried |
| | (E,Z)-2,4- | decadienal |
| | odor: fried fatty geranium green waxy |
| | (E,Z)-2,4- | heptadienal |
| Secondary (Second) - fried |
| FL | 2,4,6- | triethyl tetrahydro-1,3,5-dithiazine |
| | odor: alliaceous roasted fried onion leek fatty scallion |
| | flavor: savory meaty |
| Tertiary (Third) - fried |
| FL | 2- | hexyl thiophene |
| | odor: floral fruity gassy green meaty |
| FL | | methyl 2-thiofuroate |
| | odor: milky creamy fried cooked onion |
| | flavor: cabbage |
| Quaternary (Fourth) - fried |
| FL | 2- | butyl thiophene |
| | odor: fruity floral milky fried chicken |
| FL/FR | (Z)- | oleic acid |
| | odor: faint fatty waxy lard fried |
| | flavor: Fatty, vegetable oil with lard and tallow nuances of french fried potatoes |
| Quinary (Fifth) - fried |
| Senary (Sixth) - fried |
| FL | 3,5- | undecadien-2-one |
| | odor: cucumber green tallow fatty fruity fried |
| Septenary (Seventh) - fried |
| FL | S-(2- | methyl-3-furyl) ethane thioate |
| | odor: roasted meat sulfurous eggy burnt cooked fried |
| | flavor: meaty beefy chicken bacon |
| Octonary (Eighth) - fried |