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Table 4 Terms used to describe odors perceived during olfactometric analysis of onions and examples associated

From: Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Odor families Terms Examples associated
Fruity   
Animal   
  Feet  
Fishy   Fish, ammoniacal
Aldehyde   
  Butter Fresh butter, melted butter
  Fatty Animal fat, margarine, lard
  Frying oil Oily, french fries
Herbal   
  Green Green vegetables
  Fresh Cutted grass
Spicy   Clove, pepper, curry
Chemical   Pharmaceutical, medicine, solvent, alcohol
Acid   
  Piquant vinegar
Sulfurous   
  Gas Natural gas
  Cabbage  
  Cooked potatoes Boiled potatoes, purée
  Alliaceous Garlic, shallot, chive, ciboule
  Raw leek  
  Onion skin/tannic  
  Raw onions  
  Sautéed/browned onions  
  Onion soup  
  Caramelized onion  
Pyrogenic   
  Cooked vegetables  
  Broth Soup
  Meat stock  
  Caramel Melted sugar, salted butter caramel
  Roasted Torrefied coffee, toasted bread, grilled meat
Malty   Chocolate, beer, basmati rice
Sweet   Candy, vanilla
Flower   
Mint   Chewing gum with menthol, anise
Woody   
  Mushroom Wet cellars, earthy, musty
Unknown   
Others   
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