Odors and odorants of the Sweet spices Class
anise
hydrocinnamic alcohol
balsamic
myristicin
cinnamon
ethyl cinnamate
hydrocinnamic alcohol
(E)-cinnamaldehyde
clove
4-ethylguaiacol
p-vinylguaiacol
methyl eugenol
cotton candy
sotolon
curry
p-vinylguaiacol
ether
ethyl tetradecanoate
flower
phenylacetic acid
elemicin
α-bisabolol
(E)-isoelemicin
isoeugenol
fruit
limonene oxide
hydrocinnamic alcohol
ethylmethyl pyrazine
isopentyldimethylpyrazine
cadinadiene
honey
ethyl cinnamate
phenylacetic acid
cinnamic acid
2-phenylethyl alcohol
licorice
dehydro-ar-ionene
lilac
2-phenylethyl alcohol
maple
sotolon
mint
(methylbutenyl)-methylfuran
must
1-terpinen-4-ol
nutmeg
1-terpinen-4-ol
paint
(E)-cinnamaldehyde
rose
2-phenylethyl alcohol
spice
ethylfuranone
myrtenal
ethylfuranone
4-ethylguaiacol
sotolon
cadinadiene
elemicin
α-bisabolol
(E)-isoelemicin
2-phenylethyl alcohol
myristicin
abhexone
acetylmethylcyclohexene
methyl eugenol
safrole
sweet
ethylmethyl pyrazine
2-undecenal
ethylbenzaldehyde
safrole
turpentine
1-terpinen-4-ol
vanilla
vanillin
warm
myristicin
safrole