Odors and odorants of the Sweet spices Class

anisehydrocinnamic 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