SAT Flashcards
Primary Aromas and Flavours
Cluster: Floral
acacia, honeysuckle, chamomile, elderflower, geranium, blossom, rose, violet
Primary Aromas and Flavours
Cluster: Green fruit
apple, gooseberry, pear, pear drop, quince, grape
Primary Aromas and Flavours
Cluster: Citrus fruit
grapefruit, lemon, lime(juice or zest), orange peel, lemon pe
Primary Aromas and Flavours
Cluster: Stone fruit
peach, apricot, nectarine
Primary Aromas and Flavours
Cluster: Tropical fruit
banana, lychee, mango, melon, passion fruit, pineapple
Primary Aromas and Flavours
Cluster: Red fruit
redcurrant, cranberry, raspberry, strawberry, red cherry, red plum
Primary Aromas and Flavours
Cluster: Black fruit
blackcurrant, blackberry, bramble, blueberry, black cherry, black plum
Primary Aromas and Flavours
Cluster: Dried/cooked fruit
fig, prune, raisin, sultana, kirsch, jamminess, baked/stewed fruits, preserved fruits
Primary Aromas and Flavours
Cluster: Herbaceous
green bell pepper(capsicum), grass, tomato leaf, asparagus, blackcurrant leaf
Primary Aromas and Flavours
Cluster: Herbal
eucalyptus, mint, medicinal, lavender, fennel, dill
Primary Aromas and Flavours
Cluster: Other
black/white pepper, liquorice
flint, wet stones, wet wool
Secondary Aromas and Flavours
Cluster: Yeast(lees, autolysis)
biscuit, bread, toast, pastry, brioche, bread dough, cheese
Secondary Aromas and Flavours
Cluster: MLF
butter, cheese, cream
Secondary Aromas and Flavours
Cluster: Oak
vanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar, charred wood, smoke, chocolate, coffee, resinous
Tertiary Aromas and Flavours
Cluster: Deliberate oxidation
almond, marzipan, hazelnut, walnut, chocolate, coffee, toffee, caramel
Tertiary Aromas and Flavours
Cluster: Fruit development(white)
dried apricot, marmalade, dried apple, dried banana, etc.
Tertiary Aromas and Flavours
Cluster: Fruit development(red)
fig, prune, tar, dried blackberry, dried cranberry, etc.
cooked blackberry, cooked red plum, etc.
Tertiary Aromas and Flavours
Cluster: Bottle age (white)
petrol, kerosene, cinnamon, ginger, nutmeg, toast, nutty, mushroom, hay, honey
Tertiary Aromas and Flavours
Cluster: Bottle age (red)
leather, forest floor, earth, mushroom, game, tobacco, vegetal, wet leaves, savoury, meaty, farmyard
