Appendix 1: Assigned Chemical Compounds

This section is very much an unfinished part of the journey in the discovery of smell and taste.
In the words of C.P. Cavathy's poem "Ithaka":-

Keep Ithaka always in your mind
Arriving there is where you are destined for
But do not hurry the journey at all
Better if it lasts for years.

The matching of smell and taste sensations with their assigned chemical compounds will take a very long time, this is in part due to the vast array of smells and tastes that can be found in different countries and cultures. I have included an indication of some of the smells and tastes that may be found in indigenous Australia. Finding the assigned chemical compound has also been simplified, for many smells have a profile of a number of chemical compounds, which together create the impression of a particular smell and taste. In this section we can only begin to identify the principal compounds and not the entire profile. Assigning a chemical compound is also useful as it forms the basis of the rationale of wine and food descriptors without which we would not have a language to communicate with. I am sure that as we journey on, we will add and modify many of these assigned chemical compounds and their every day descriptors.

 

BACTERIA
ANIMAL ORIGIN
GENUS: BACTERIA ASSIGNED CHEMICAL COMPOUNDS
Lactic acid
Sweaty
Butyric acid
Saukerkrout
Lees
Flor yeast
Foxy
Resinous
Rancid
Sweaty hexanoic acid
Sweat pentanoic acid
Sweat octanoic acid
Yeasty: ethyl valerate
Foxy: o-aminoacetophenone
Resinous: 3-octanone
Rancid: butanoic acid



 

WILD ANIMALS
ANIMAL ORIGIN
GENUS: WILD ANIMALS ASSIGNED CHEMICAL COMPOUNDS
Deer x species
Boar x species
Buffalo x species
Bear x species
Seals x species
Amadillo x species
Kangaroo x species
Wallaby x species
Possum x species
Dog x species
Cat x species
Goat x species
Horse x species
Camel x species
Monkey x species
Elephant x species
Rat x species
Fox Foxy x species
Gamey
Goanna
Lizard
Snake
Rabbit
Pigs
Bandicoots
Echidnas
Flyingfoxes
Hare
Reindeer
No chemical compounds
assigned to-date



 

DOMESTIC ANIMALS
ANIMAL ORIGIN
GENUS: DOMESTIC ANIMALS ASSIGNED CHEMICAL COMPOUNDS
Beef cattle x species
Sheep x species
Pigs x species
Venison x species
Goats x species
Horse x species
Dog x species
Cat x species

cowshed
sweaty saddle
horsy
mousey
leather
catty

The method of food preparation
plays a profound role on the
final outcome of food flavour.
Animal:
fatty: (Z,Z)-3,6-nonadienal
foxy: o-aminoacetophenone
green: (E)-2-undecenal
resinous: 3-octanone
soapy: octanal
soapy: nonanal
soapy: (E)-2-octenol
soapy: (E)-2-heptenal
sweat: pentanoic acid
sweat: octanoic acid
sweaty: hexanoic acid
sweaty: 3-methyl butanoic acid
tallow: (E,Z)-2,4-decadienal
tallowy: (Z)-2-decenal
tallowy: (E)-2-decenal

Dairy:
butter: 1-penten-3-ol
buttery: diacetyl
buttery: 3-hydroxy-2-butanone
cheese: nonanoicacid
creamy: 2,3-pentandione
fatty: (E)-2-hexenal
hot milk: 2-nonanone
rancid: butanoic acid
rancid: decanoic acid
rancid butter: 2-methyl propanoic acid
soapy: 2-heptanone
soapy: (E,E)-2,4-nonadienal

Processed Meat:
sweet: methionol

Raw Meat:
meaty: 2-methyl-3-furanthiol
meaty: bis(2-me-3-furyl)disulphide
meaty: 2,5-dimethyl-3-furanthiol
thiamin: 2-me-3-methyldithio-furane



 

WILD BIRDS
ANIMAL ORIGIN
GENUS: WILD BIRDS ASSIGNED CHEMICAL COMPOUNDS
Duck x species
Goose x species
Swan x species
Pigeon x species
Pheasant x species
Grouse x species
Quail x species
Turkey x species
Guinnea foul x species
Shearwater x species
Partridge x species
Mutton bird x species
Emu x species
Ostrich x species
Small birds x species
Black neck stork
Flock pigeons
Crested pigeons
Magpie geese
Torres Strait pigeons
Black cockatoos

(30 species of wild bird have
been identified as being
eaten in central Australia,
by anthropologist Merryn Moggit)

bustard
capercaillie
golden plover
pouchards
ruff
No chemical compounds
assigned to date



 

DOMESTIC BIRDS
ANIMAL ORIGIN
GENUS: DOMESTIC BIRDS ASSIGNED CHEMICAL COMPOUNDS
Chicken x species
Duck x species
Turkey x species
Squab x species
Quail x species
Goose x species
Pheasant x species
No chemical compounds
assigned to-date



 

INSECTS
ANIMAL ORIGIN
GENUS: INSECTS ASSIGNED CHEMICAL COMPOUNDS
Crushed ants
Honey ants
Witjuti grub
Kurrajong
Snails x species
Bogong moth
Locuts
No chemical compounds
assigned to date



 

REPTILES /FISH/ MARINE
ANIMAL ORIGIN
GENUS: REPTILES/FISH/MARINE ASSIGNED CHEMICAL COMPOUNDS
REPTILES
Snake x species
Goanna x species
Lizard x species
Crocodile x species
Alligator x species

Australian Northern Waters by common name
barramundi
freshwater barramundi
mullet x 20 species
cat fish x 8 species
shark x species
Groper x 6 species
barracuda
sawfish
snapper
salmon
whitefish
kingfish
bonefish
sardine
bream
garfish x species
jewfish
rock cod
coral trout
trevally
mackerel

Australian Southern Waters x common name
dusky flat head
bream
snapper
black fish
mullet
tailor
salmon
jewfish
herring
trevally

FRESH WATER
murray cod
golden pirch
silver perch
catfish
No chemical compound
assigned to date



 

MARINE MAMMALS
ANIMAL ORIGIN
GENUS: MARINE MAMMALS ASSIGNED CHEMICAL COMPOUNDS
TURTLES
Green turtle
flat backed turtle
pacific ridley
hawksbill turtle
loggerhead turtle

DUGONG
whales x species

SHELLFISH
mud oyster
oysters x species
pipis
mangrove worms
mangrove snails
mud crabs
black nerites
jungle land snails
yabbies
scallops
abolone
mussells
peri winkle
cockles
Crayfish
mud crab
scrimp
No chemical compounds
assigned to date



 

WILD VEGETABLES
VEGETABLE ORIGIN
GENUS: WILD VEGETABLES ASSIGNED CHEMICAL COMPOUNDS
WILD VEGETABLES
bulrush
New Zealand spinach
pig weed
grass tree
tree fern
palm heart
cut leaf palm
alexander palm
water lily
wangrove
white mangrove

TIMBERS
Sandalwood
Camphor
Oak
Cedar
Oregon
Pine
Redgum
Cassia Bark
No chemical components
assigned to date



 

WILD FRUITS
VEGETABLE ORIGIN
This is a selection of bush fruits located in various parts of Australia. For full details and descriptions refer to "Bush Food" Aboriginal Food and Herbal Medicine, Jennifer Isaacs Lansdowne Press 1987 
GENUS: WILD FRUITS ASSIGNED CHEMICAL COMPOUNDS
Wild lime
Quondong
Kakadu plum
Davidson plum
Lemon aspen
Wattle seed
Muntries
Bunya bunya nut
Warrigal greens
Wild peaches
Apple berries
Cocky apple
Wild plum
Finger cherry
Green plum
Wild grapes
Dodder laurel
Cherry Ballarat
Bush sultana
Bush raisins
Wild desert orange
Burdekin plum
Wild figs
Kokelberry
Lady apple
Desert banana
Emu berry
Black fruit
Morinda
Wild red apple
Lillydilly
Native raspberry
Nonda plum
No chemical compounds
assigned to date




 

CULTIVATED VEGETABLES
VEGETABLE ORIGIN
GENUS: CULTIVATED VEGETABLES ASSIGNED CHEMICAL COMPOUNDS
Cucumber x varieties
Gerkin x varieties
Zuccini x varieties
Marrow x varieties
Pumpkins x varieties

Tomatoes x variety
Green Peppers x varieties
Red peppers x varieties
Black pepper x varieties
Bell pepper x varieties
Chilli x varieties

MUSHROOM & FUNGI
mushrooms x varieties
Fungi x varieties

Truffles x varieties

OLIVES
Black x varieties
Green x varieties

Seaweeds x varieties
PEPPERS
herbaceous: b-selinene
mint: b-phellandrene
pungent: pentanal
pungent: 6-methyl-5-hepten-2-one
pungent: butanal
pungent: 1-nonen-3-one
pungent: isopropyl butanoate
pungent: ethanal
pungent: 2-methyl-propanal
woody: sabinene



 

CULTIVATED VEGETABLE
VEGETABLE ORIGIN
GENUS: CULTIVATED VEGETABLE ASSIGNED CHEMICAL COMPOUNDS
A) Leaf Vegetables
1. Lettuce x varieties
2. Cabbages x varieties
3. Spinach x varieties
4. Endives

B) Green Vegetables
peas x varieties
beans x varieties
broad beans x varieties
asparagus x varieties
artichoke x varieties
lentels

C) Root Vegetables
potatoes x varieties
sweet potatoe
carrots x varieties
parsnips x varieties
radish x varieties
turnips x varieties
horseradish
beetroot
sugarbeet

D)
onions x varieties
garlic x varieties
chives x varieties
spring onions x varieties
leeks x varieties
shallot x varieties

E)
brocgoli x varieties
cauliflour x varieties
brussel sprouts x varieties
rubarb
Vegetable
cabbage: dimethyl tetrasulfide
cabbage: dimethyl sulfide
carrot: 2-sec-butyl-3-methoxypyrazine
cooked: 1-hexen-3-one
cooked potato: methional
cucumber: (E)-2-nonenal
cucumber: (Z)-3-nonenal
fruity: 2,6-dimethyl-5-heptenal
fruity: 3-ethoxy-1-propanol
green: (E,E)-2,4-octadienal
green: 1-hexen-3-ol
green leaf: (Z)-2-octenal
green leaves: (E)-2-hexen-1-ol
mushroom: 2-octanol
mushroom: 2-heptanol
onion: dimethyl disulfide
pea: 2-isopropyl-3-methoxypyrazine
phenolic: o-cresol
pine: a-pinene
potato: 2,5-dimethyl-3-ethylpyrazine
potato: 2,3-diet-5-methylpyrazine
resinous: hexanol
resinous: b-pinene
roasted: 2-methyl-3-ethylpyrazine
roasty: 2,6-dime-3-ethylpyrazine
tomato: (E)-2-pentenal
woody: a-ionone
woody: g-selinene
woody: g-cadinene

Root spices
garlic: thiophene
garlic: dimethyl trisulfide
garlic: 4-methyl-3-thiazoline
woody: cuminic alcohol
woody: a-humulene



 

CULTIVATED FRUITS
VEGETABLE ORIGIN
GENUS: CULTIVATED FRUITS ASSIGNED CHEMICAL COMPOUNDS
CITRUS FRUITS
lemon x varieties
oranges x varieties
grapefruit x varieties
limes x varieties
mandarins x varieties
comquots x varieties

APPLE / PEAR
green apples x varieties
red apples x varieties
yellow apples x varieties
brown pears x varieties
green pears x varieties
quince x varieties
figs x varieties
grapes x varieties
grenadine (pommey granite)

A)SOFT FRUITS / BERRY
strawberry x varieties
raspberry x varieties
blackberry x varieties
marionberry x varieties
loganberry x varieties
mulberry x varieties
juniperberry x varieties
blueberry x varieties
gooseberry x varieties
blackcurrents x varieties

TROPICAL FRUITS
banana x varieties
pineapple x varieties
mango x varieties
passion fruit x varieties
tropical fruits x varieties
guave x varieties
melon x varieties
coconut x varieties
raisens x varieties
water melon x varieties

STONE FRUITS
peaches x varieties
apricots x varieties
cherries x varieties
prunes x varieties
locquots x varieties
lychee x varieties
plum x varieties
dates x varieties
nectarine x varieties

NUT FRUITS
almond
hazelnut
walnut
peanut
caramel: maltol
cashew
caramel: furaneol
chestnut
maccadamia
coconut
pistachio

WOODS
cedar
oak
pine
phenolic
sandalwood
acacia bark
Citrus
citrus: (+)-(4R)-limonene
fresh: et-3-hydroxyhexahoate
fresh: a-phellandrene
lemon: neral
lemon: 3-carene
lemon: limonene
lemon: geranial
lemon: citral
lemon: linalool
lemon: a-terpinene
mandarin: undecanol
minty: b-cyclocitral
orange: methyl octanoate
orange: 2-undecanone
orange: 2-decenal
orange: (Z,Z)-2,4-decadienal
soapy: decanal
sweet: nerol

Pome
apple: diethyl malonate
apple: ethyl butanoate
apple: me 3-methyl-butanoate
apple: (Z)-3-hexenal
apple: ethyl 2-methylbutyrate
apple peel: ethyl hexanoate
apple peel: hexyl butanoate
apple peel: hexyl hexanoate
ethereal: methyl butanoate
foxy: methyl anthranilate
pear: butyl acetate

Berry
grape: ethyl decanoate
raspberry: raspberry ketone
strawberry: hexyl 2-methylbutyrate
strawberry: methyl cinnamate
strawberry: methyl-(E)-cinnamate

Tropical
banana: 3-methylbutyl acetate
banana: pentyl butanoate
coconut: g-octalactone
coconut: g-nonalactone
coconut: tetradecanol
coconut: methyl nonanoate
coconut: d-decalactone
etheral: 2-hexanone
ethereal: 2-pentanone
green banana: (Z)-3-hexenylacetate
overripe: butyl hexanoate
pineapple: propyl butyrate
pineapple: propyl propanoate
pineapple: methyl hexanoate
pineapple: ethyl acetate
water melon: 2,4-nonadienal

Stone
fresh: isopropyl hexanoate
peach: R-d-decalactone
peach: d-octalactone
peach: g-decalactone
plum: benzylbutanoate
prune: methyl benzoate

Fruity
sweet: ehtyl 2-mepropanoate
Maillard
almond: 5-methyl-2-furanaldehyde
almond: acetophenone
biscuit: (Z)-4-heptenal
burnt: 2,3-dime-6-ethylpyrazine
burnt: guaiacol
burnt: furfuryl alcohol
caramel: g-butyrolactone

Grain
almond: benzaldehyde
almond: furfural
bitter almond: p-methyl acetophenenone
nutty: 2-caetyl-1-pyrroline
popcorn: 2-methyl pyrazine



 

HERBS / SPICES
VEGETABLE ORIGIN
GENUS: HERBS / SPICES ASSIGNED CHEMICAL COMPOUNDS
cardamon
cinnamon
vanilla
peppermint
spearmint
arrowmint
greentea
tea
aniseed
licquorice
camomile
ginsing
ginger
rosemary
thyme
caraway seeds
nutmeg
saphron
angelica
corriender
mustards x varieties
clover
eucalyptus
pepper black
pepper white
dill
fennel
coumarin
herbaceous
cut grass
mown hay
chervil
hickory
kale
penny royal
rice
sage
sarsparilla
sassafras
tarragon
turmeric
HERBS
coumarin: 4-hexanolide
cut grass: hexanal
dill: (+)-(4S)-a-phellandrene
dill: dill ether
geranium: (Z)-1,5-octadien-3-one
green: (E)-2-octenal
green: 2-pentanol
green grass: (Z)-3-hexen-1-ol
herbaceous: 2-methyl-3-buten-2- ol
metallic: 1-hepten-3-one
mint: p-anisaldehyde
mint: linden ether
peppermint: 1-menthol
thyme: d-cadinene
warm: (E)-ocimene

Aromatic
acids: cuminic aldehyde
balsamic: 2-acetylfuran
camphor: a-fenchyl alcohol
camphor: fenchyl alcohol
camphor: borneol
camphor: 3-methyl-2-butanone
camphor: camphor
herbaceous: (Z)-ocimene
herbaceous: 1-carvone
menthol: neoisomenthol
mint: 2-methyl pentan-3-one
nori: b-ionone
peppermint: methyl salicylate
peppermint: 1,8-cineole
piney: terpinolene
pungent: 1-penten-3-one
sweet: methyl 2-methylbutanoate
vanilla: vanillin
vanilla: acetovanillone
wintergreen: ethyl salicylate

Seed spices
caraway: (+)-(4S)-carvone
caraway: carvone
clove: 4-vinylguaiacol
clove: eugenol
woody: b-caryophyllene

spicy
nutty: (Z)-3-octen-2-one

Sweet spices
balsamic: b-bisabolene
cotton candy: sotolon
ethereal: et tetradecanoate
floral: isoeugenol
flowery: phenyl acetic acid
fruity: 3-methyl nonane-2,4-dione
fruity: limonene oxide
fruity: 2-ethyl-5-methyl pyrazine
honey: ethyl-(E)-cinnamate
honey: phenethyl acetate
honey: cinnamic acid
honey: 2-phenylethanol
pungent: undecanal
seasoning: abhexone
spicy: 5-ethyl-(3H)-furan-2-one
spicy: myrthenal
spicy: 5-ethyl-(5H)-furan-2-one
spicy: 4-ethylguaiacol
spicy: myristcin
spicy: 4-acetylmethylcyclohexene
sweet: benyzl alcohol
sweet: 2-undecenal
sweet: 4-ethyl benzaldahyde



 

GRAINS
VEGETABLE ORIGIN
GENUS: GRAINS ASSIGNED CHEMICAL COMPOUNDS
wheat x varieties
buck wheat
rices x varieties
barley x varieties
rye x varieties
corn x varieties
Grain
almond: benzaldehyde
almond: furfural
bitter almond: p-methyl acetophenone
nutty: (E,E)-2,4-heptadienal
nutty: 2-acetyl-1-pyrroline
popcorn: 2-methyl pyrazine



 

CULTIVATED FLOWERS
VEGETABLE ORIGIN
GENUS: CULTIVATED FLOWERS ASSIGNED CHEMICAL COMPOUNDS
roses x varieties
violets
geranium
carnations
daffodil
jonquils
lavender
orange blossom
jasmin
japonica
honey suckle
poppy
dandelion
hyacinth
magnolia
linalool
Floral
balsamic: butyl benzoate
delicate: phytol
fatty: decanol
floral: me 2-methyl-propanoate
flowery: (E)-rose oxide
fresh: benzyl acetate
fresh: pentadecanal
fruity: ethyl propionate
fruity: 2-octyl acetate
fruity: 2,3-butanediol
fruity: butyl cotanoate
fruity: ethyl benzoate
fruity: ethyl lactate
geranium: o-xylene
hyacinth: hotrienol
jasmine: (E)-methy jasmonate
jasmine: (+)-(Z)-methy-dihydroepijasmonate
lily: dodecanal
magnolia: geranyl acetone
muguet: (E,E)-farnesol
rose: 2-ethyl-hexanol
rose: geranyl acetate
rose: citronellol
rose: geraniol
rose: citronellyl acetate
rose: b-damascenone
rose: isogeraniol
sweet: styrene glycol
sweet: (Z)-rose oxide
woody: (E)-nerolidol
woody: linalool oxide



 

WILD FLOWERS
VEGETABLE ORIGIN
This section contains many thousands of wild plants of whose flowers, barks or leaves are intensely aromatic. The list is far from complete, and many of the chemical compounds are no doubt yet to be assigned
GENUS: WILD FLOWERS ASSIGNED CHEMICAL COMPOUNDS
AUSTRALIAN
wattle (acacia species)
boronia

ACACIA
Conferta
Acuminata
Doratoxylon
Harpophylla
Pendula
Farnesiana
Pycnantha

ANDROPOGON
Schoenanthus

ANISOMELES
Salvifolia

BACKHOUSIA
Citriodora

EUCALYPTUS
Citriodora

GUETTARDA
Speciosa

HIEROCLOA
Species

HUMEA ELEGANS

MURRAY EXOTICA

PANDANUS
Odoratissimus

PITTOSPORUM
Undulatum

PETERIGERON
Liatroides
No chemical compounds
assigned to date



 

EARTH / MINERAL
CHEMICAL ORIGIN
GENUS: EARTH / MINERAL ASSIGNED CHEMICAL COMPOUND
mouldy
earthy
rain dust
pencil shavings
mushroom
truffle
powdery
Mineral
alkaline: pyrrolidine
alkane: pentane
alkane: hexane
alkane: octane
alkane: nonane
alkane: dodecane
alkane: eicosane
alkane: undecane
alkane: decane
alkane: heptane
alkane: hexadecane
alkane: octadecane
alkane: tridecane
alkane: tetradecane
alkane: pentadacane
alkane: heptadecane
alkane: nonadecane
alkane: heneiscosane
alkane: docosane
alkane: tricosane
balsamic: 4-hydroxycinnamic
balsamic: 1-pentanol
camphor: camphene hydrate
chemical: heptanol
chemical: 1-octanol
earthy: 2,4,5-trimethylthiazole
earthy: 3-isobutyl-2-methoxpyrazine
earthy: 5-et-2,4-dimethylthiazole
earthy: a-caryophyllene alcohol
earthy: b-caryophyllene alcohol
ethereal: 3-pentanone



 

STONE
CHEMICAL ORIGIN
GENUS: STONE ASSIGNED CHEMICAL COMPOUNDS
stone dust
wet stone
dusty
sand
dust
No chemical compounds
assigned to date



 

CHEMICAL
MINERAL ORIGIN
GENUS: CHEMICAL ASSIGNED CHEMICAL COMPOUNDS
petrol
keroscene
turpentine
paint thinner
nail polish
moth balls
sulphur
mercaptan
tar
wax
paint
solvent
wet card board
filter pad
acetic acid
fusel alcohol
wet wood
burnt match
hydrogen sulphide
rubbery
plastic
alcoholic
estery
worty
diacetal
rancid
stale
papery
chlorine
skum
gasoline: g-terpinene
medicinal: p-cresol
medicinal: butanol
metallic: benzylmethyl ether
mothballs: indole
mothballs: skatole
musty: isoborneol
paint: toluene
paper: 2-nonenal
solvent: (E)-carveol
solvent: p-cymene
sulphur: hexanethiol
sulphur: 2-formyl-5-methylthiophene
sulphur: sulfurol
sulphur: 2-methylthiophene
sulphur: 2-methyl-1,3-dithiolane
sulphur: 3-mercapto-2-pentanone
sulphur: 2-acetylthiophene
sulphur: 2-formylthiophene
tar: naphthalene
turpentine: p-mentha-1,3,8-triene
waxy: dodecanoic acid



 

CHEMICAL REACTION
MINERAL ORIGIN
GENUS: CHEMICAL REACTION ASSIGNED CHEMICAL COMPOUNDS
alcohol
musty
truffle
mushroom
sour
balsamic
vinegar
yeast
lees
Fermented
alcoholic: propanol
balsamic: myrcene
fruity: ethyl octanoate
mushroom: 1-octen-3-ol
mushroom: 1-octen-3-one
musty: tridecanol
musty: p-cymen-8-ol
musty: 1-terpinen-4-ol
sour: acetic acid
sweet: ethanol
wine: diethyl succinate
wine: 2-methyl-1-butanol
wine: 2-methyl-propan-1-ol
yeasty: ethyl valerate



 

ALTERED
MINERAL ORIGIN
GENUS: ALTERED ASSIGNED CHEMICAL COMPOUNDS
burnt
caramalized
maderized
butterscotch
soy sauce
molasses
smokey
toasted
roast coffee
bar-b-qued
roasted
braised
boiled
char grilled
steamed
caramel: et 4-hydroxybutanoate
coffee: 2-furfurylthiol
hawthorne: phenylacetaldehyde
malty: 3-methyl butanal
marshmallow: ethyl 3-hydroxybutanoate
nutty: 2,6-dimethyl pyrazine
popcorn: 2-acetyl pyridine
roasted: trimethyl pyrazine
roasted: acetylpyrazine
roasted cocoa: 2-methyl butanal
roasty: 2-propionylpyrrole
roasty: 2-acetylthiazole
roasty: 2-acetyltetrahydropyridine
roasty: 2-acetyl-2-thiazoline
rubbery: benzothiazole
rum: ethyl formate
whiskey: 3-methyl-1-butanol
whiskey: butyl decanoate



 

METALIC
CHEMICAL ORIGIN
GENUS: METALIC ASSIGNED CHEMICAL COMPOUND
steel
steely
aluminium
metallic
No chemical compounds
assigned to date




 

ARTIFICIAL
CHEMICAL ORIGIN
Chemical compounds used to create artificial aromas and flavour This refers to artificial aromas and flavours created by chemical compounds, for foods & perfumes etc. for example
GENUS: ARTIFICIAL ASSIGNED CHEMICAL COMPOUND
Apple






Grape




AMYL VALERIANATE
ETHYL MALONATE
ACETALDEHYDE
CHLOROFORM
GERANYL BUTYRATE
ETHYL ACETATE
VANILLIN
GLYCERINE

ACETALDEHYDE
AMYL BUTYRATE
CHLOROFORM
ETHYL ACETATE
ETHYL PELARGONATE
ETHYL FORMATE
METHYL SALICLATE
SUCCINIC ACID
COGNAC OIL
OCTYL VALERIANATE
VANILLIN
GLYCERINE



 

FATS
VEGETABLE / DOMESTIC ORIGIN
Betty Bridges has compiled a list of 1500 plus chemicals which are used for flavours and fragrances. http://www.csa.com/crw/chemlist.html
GENUS: FATS ASSIGNED CHEMICAL COMPOUNDS
  EDIBLE OIL
coconut: 1-tetradecanol
fatty: citronellal
fatty: heptanal
fatty: methyl dodecanoate
fatty: me (Z)-9-octadecenoate
fatty: perillaldehyde
fried: (E,E)-2,4-decadienal
herbaceous: hexyl octanoate
herbaceous: lavandulol
herbaceous: 3-methyl-2-buten-1-ol
leaf: ethyl dodecanoate
nutty: 3-octanol
oil: butyl dodecanoate
orris: methyl tetradecanoate
orris: (Z)-2-nonenal
pine oil: a-terpineol
vinous: 2-butanol
wax: dodecanol
waxy: (E,Z)-2,6-nonadienal
waxy: ethyl hexadecanoate
wine: methyl decanoate

FATTY
soapy: 2-octanone

FECAL
urine: benzoic acid



 

PLANTS WILD
VEGETABLE ORIGIN
GENUS: PLANTS WILD ASSIGNED CHEMICAL COMPOUNDS
WILD NUTS
candle nut tree
bunya nut
yellow wall nut
moreton may chestnut
cycad and zamia nuts
queensland almonds
black walnut
matchbox bean
ivorysiky oak
macadamia nut
burrawang nuts
pandanus
peanut tree
kurrajong
baobab nut

ROOTS TUBERS CORMS AND BULBS
long yam
dessert yam
round yam
conrolvulus
spike busk
bush potato
bush onions
bush carrot
yellow lily yam
yam daisy
yam
orchid
wild arrowroot
water lilly bulb
sacred lotus
coral tree
native ginger
braken
bulrush

SEEDS
mulga
witchetty bush
wiry wattle
grass and herb seed
mitchell grass
pigweed
wild rice
nardoo
No chemical components
assigned to date