| Primary (First) - grain toasted grain |
| Secondary (Second) - grain toasted grain |
| FL | 2- | acetyl-1-pyrroline |
| | odor: popcorn toasted grain malty |
| Tertiary (Third) - grain toasted grain |
| FR | | malt fragrance |
| FL/FR | | rice bran absolute |
| | odor: cooked rice hay spicy toasted grain creamy custard nut skin woody powdery |
| | flavor: toasted grain hay nut skin spicy oily custard creamy woody |
| Quaternary (Fourth) - grain toasted grain |
| 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 |
| FR | | gingerbread fragrance |
| FR | | graham cracker fragrance |
| Quinary (Fifth) - grain toasted grain |
| FL | | coniferaldehyde |
| | odor: sweet graham cracker cookie bread crust bread baked toasted grain barley roasted barley vanilla custard dairy |
| | flavor: graham cracker cookie bread baked toasted grain custard roasted barley vanilla powdery |
| Senary (Sixth) - grain toasted grain |
| FL/FR | 2- | acetyl-3,5(or 6)-dimethyl pyrazine |
| | odor: nutty roasted hazelnut roasted peanut popcorn corn chip toasted grain nut flesh peanut butter |
| | flavor: nutty roasted hazelnut roasted peanut popcorn toasted grain nut flesh peanut butter |
| FL/FR | 5- | methyl furfural |
| | odor: Sweet, caramellic, bready, brown, coffee-like |
| | flavor: Sweet, brown, caramellic, grain, maple-like |
| Septenary (Seventh) - grain toasted grain |
| Octonary (Eighth) - grain toasted grain |
| 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 |