On food and cooking the science and lore of the kitchen ( PDFDrive ) 754

mainly terpene compounds, the “warm” and “penetrating” categories mainly phenolic compounds “Distinctive” compounds are those that are found almost exclusively in one herb or spice and contribute much of its character The Flavor Components in Common Spices Flavor Families: Pungent Chemicals There is a major exception to the rule that herbs and spices provide aroma The two most popular spices in the world are chillis and black pepper They and a handful of other spices — ginger, mustard, horseradish, wasabi — are especially valued for a quality often called hotness, but best called pungency: neither a taste nor a smell, but a general feeling of irritation that verges on pain Pungency is caused by two general groups of ... Pungent Chemicals There is a major exception to the rule that herbs and spices provide aroma The two most popular spices in the world are chillis and black pepper They and a handful of other spices — ginger, mustard, horseradish, wasabi... — are especially valued for a quality often called hotness, but best called pungency: neither a taste nor a smell, but a general feeling of irritation that verges on pain Pungency is caused by two general groups of