Flavors and compounds

Question 1

Allspice - pimenta - myrtle pepper

Answer 1

cinnamon, cloves, and nutmeg.

Question 2

Cardamom

Answer 2

α-pinene, myrcene, and limonene

Question 3

Cinnamon and Cassia

Answer 3

Cinnamon is complete separate same flavor

Cassia is cheaper

Question 4

Cubeb berries

Answer 4

Pungent, lemon-like

zingerone, shogoal, and gingerol, which can make up 1-3% of the total weight of the root.

Question 5

Grains of Paradise

Answer 5

Aframomum melegueta,which is a West-African plant in ginger family
Peppery and citrus

Question 6

Liquorice root

Answer 6

Glycyrrhiza glabra
used for centuries as a sugar substitute
Similar to Anise

Question 7

Saffron

Answer 7

saffron is the dried stigmas and styles of the saffron crocus plant. Its distinctive aroma presents honey, hay, and floral notes.
Most expensive in the world

Question 8

absinthin & thujone

Answer 8

thujone is the poisonous one

Intensely bitter

Question 9

Anise

Answer 9

black liquorice
Anethole - 80% or more of aniseed’s total essential oils. Anethole is an interesting compound. Firstly, it is not very water soluble, but is highly soluble in ethanol.
is intensely sweet. 13X sucrose
Pastis, Ouzo, Raki, Sambuca, Mastika

Question 10

Caraway

Answer 10

Scandinavian aquavit and Icelandic brennevin
The seeds contribute a peppery, anise-like flavour to spirits from essential oil compounds like carvone, limonene, and anethole.

Question 11

Juniper Berries

Answer 11

50 Species but use - Juniperus communis
Seed cones
primary aromas are piney and floral.
high terpene content 50%.
Terpenes are a set of aromatic hydrocarbons
include sabinene (woody, pine, spicy), myrcene (herbaceous, hoppy), and limonene (citrusy).

Question 11

Juniper Berries

Answer 11

50 Species but use - Juniperus communis
Seed cones
primary aromas are piney and floral.
high terpene content 50%.
Terpenes are a set of aromatic hydrocarbons
include sabinene (woody, pine, spicy), myrcene (herbaceous, hoppy), and limonene (citrusy).

Question 12

Coriander

Answer 12

Coriandrum sativum - second most used botanical in gin
linalool (floral, grassy, citrusy), 
α-pinene (piney, woody, spicy), 
geranyl acetate (roses, herbal), and 
terpineol (lilacs)

Question 13

Citrus Peels

Answer 13

The exocarp ‒ The outer section, also known as the ‘flavedo’ or ‘zest’. The flavedo contains a large amount of essential oils and is the most important section to the gin distiller.

Question 14

Orris Root

Answer 14

Dried orris root generally takes on an aroma akin to violets. Distilled more woody aroma
Fixatives are compounds that equalise vapour pressures and subsequently aroma volatility. Essentially, orris root prevents the aromatic compounds from other botanicals from evaporating too quickly. Includes Angelica

Question 15

Chamomile

Answer 15

The dried flowers are typically used to give floral and hay notes to gin.

Question 16

Hops

Answer 16

Dutch genever-style gins

Question 17

Higher amino acids

Answer 17

Too many amino acids in fermentation can lead to more fusel oils.

Question 18

Sulphur

Answer 18

Burnt match