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 |