Substances added to foods and medicine to improve the quality of taste.

The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food.

A cinnamate derivative of the shikamate pathway found in CLOVE OIL and other PLANTS.

Carrier of aroma of butter, vinegar, coffee, and other foods.

Mentha is a genus of the mint family (LAMIACEAE). It is known for species having characteristic flavor and aroma.

5-carbon straight-chain or branched-chain ketones.

The tree which is known for its bark which is sold as cinnamon. The oil contains about 65-80% cinnamaldehyde and 10% EUGENOL and many TERPENES.

Compounds with a core of 10 carbons generally formed via the mevalonate pathway from the combination of 3,3-dimethylallyl pyrophosphate and isopentenyl pyrophosphate. They are cyclized and oxidized in a variety of ways. Due to the low molecular weight many of them exist in the form of essential oils (OILS, VOLATILE).

The productive enterprises concerned with food processing.

Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS (both plain and LOCAL); VEHICLES; EXCIPIENTS and other similarly used substances. Many of the same substances are PHARMACEUTIC AIDS when added to pharmaceuticals rather than to foods.

A genus in the family Myrtaceae sometimes known as "stoppers" in FOLK MEDICINE. Many species of the genus SYZYGIUM have synonymous names that begin with the Eugenia genus name.