2020/05/15 · The sensory attributes and aroma references were used to define the following aromas acid (acetic acid), cabbage (dimethyl sulfide), cooked potato (methional), pungent (sliced fresh garlic), seasoning (3-hydroxy-4,5-dimethyl-2 (5 H )-furanone), caramel (maltol), metallic (uncured ham) and fatty (bacon).