The Science of Spice

214 Table of Spices and their Flavour Compounds

This table provides an at-a-glance visual reference for identifying the

principal flavour compounds of all the profiled spices, and will help you

to make connections between spices through their compounds. Spices

are colour-coded in their flavour groups (see pp12–15), and major and

secondary compounds are highlighted by the shading of the tiles.

TABLE OF SPICES

AND THEIR FLAVOUR

COMPOUNDS

ACETOINE

2-ACETYL-1-PYRROLINE

ANETHOLE

ANISALDEHYDE

ANISYL ALCOHOL

AZULENE

CADINENE

A-CADINOL

CAMPHENE

CAMPHOR

CAPSAICIN

CAPSAICINOIDS

CARENE

CARVACROL

CARVEOL

D-CARVONE

S-CARVONE

CARYOPHYLLENE

DIMETHOXYPHENOL

CEMBRENE

DIMETHYLPYRAZINE

CINEOLE

DIOXOLANE

CINNAMALDEHYDE

ELEMENE

CITRAL

ELEMICIN

CITRIC ACID

ESTER COMBINATIONS

CITRONELLAL

ESTRAGOLE

CITRONELLOL

ETHYL ACETATE

COPAENE

EUDESMOL

COUMARIN

EUGENOL

CUMINALDEHYDE

FARNESENE

CURCUMENE

FENCHONE

CYCLOCITRAL

A-FENCHYL ACETATE

CYMENE

FERULIC ACID

2 -FURYL METHANTHIOL

CUBEBENE

FURANMETHANETHIOL

GALANGAL ACETATE

DIALLYL DISULPHIDE (FROM ALLICIN)

FURANEOL

GERANIOL

DIALLYL TRISULPHIDE (FROM ALLICIN)

FURFURAL

GERMACRENE

CinnamonCassiaCloveAllspiceAniseStar AniseFennelLiquoriceMahlebVanillaNutmegMaceCarawayDill AnnattoMasticJuniperRoseCorianderCuminNigellaGrains of SelimBlack CardamomCardamom

FLAVOUR

COMPOUND SPICE

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