The Science of Spice

216 Table of Spices and their Flavour Compounds

SPICECinnamonCassiaCloveAllspiceAniseStar AniseFennelLiquoriceMahlebVanillaNutmegMaceCarawayDill AnnattoMasticJuniperRoseCorianderCuminNigellaGrains of SelimBlack CardamomCardamom

GINGEROL

GLYCOSIDE COMBINATIONS

GLYCYRRHIZIN

HEPTANONE

HEXANAL

HEXANOIC ACID

HUMULENE

HUMULONE

4-HYDROXYBENZALDEHYDE

ISOTHIOCYANATES

ISOVALERALDEHYDE

LANIERONE

LIMONENE

LINALOOL

MALIC ACID

METHOXYCOUMARIN

METHOXYETHYL-CINNAMATE

3-METHYL BUTANAL

METHYL CINNAMATE

METHYL HEPTENONE

METHYL SALICYLATE

MYRCENE

MYRISTICIN

NEROL

NONANAL

OCIMENE

PARADOL

PENTANOIC ACID

PENTANOL

2-PENTYLFURAN

PHELLANDRENE

PHENOL COMBINATIONS

PHENYL ACETALDEHYDE

2-PHENYLACETALDEHYDE

1-PHENYLETHANETHIOL

PICOCROCIN

PINENE

PIPERINE

PIPERONAL

PYRAZINE COMBINATIONS

ROSE KETONES

ROTUNDONE

SABINENE

SAFRANAL

SAFROLE

SANSHOOLS

SEDANOLIDE (PHTHALIDE)

SELINENE

SESAMOL

SHOGAOL

SOTOLON

SULCATONE

SULPHIDE COMBINATIONS

TANNIN COMBINATIONS

TARTARIC ACID

TERPINENE

TERPINEOL

TERPINYL ACETATE

THYMOL

THYMOQUINONE

AR-TURMERONE

VANILLIN

VINYL AMYL KETONE

ZINGIBERENE

FLAVOUR

COMPOUND

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