myristicin

spicy phenol Key food odorant

Found in 22 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C11H12O3
Molecular weight: 192.21 g/mol
PubChem CID: 4276 — full record on PubChem

Key food odorant (individualist)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 151 individualist odorants — appears in <5% of foods, carries the diagnostic signature of specific ingredients.

Source: Angew. Chem. Int. Ed. 2014, 53, 7124–7143

Properties

Odor description: spice, warm, balsamic
Odor threshold — in a food matrix: 198 ppb – 2046 ppb median 508 ppb · 4 published values · see all 5 with sources
Volatility: medium
CAS number: 607-91-0
Retention index: 1523

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Descriptions on file

Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.

spice, warm, balsamic shown above Flavornet Cas, Flavornet Name, Flavordb Odor Column 3 sources agree

—

balsam, balsamic, spice, warm, woody FlavorDB 2.0

spicy warm balsamic woody FlavorDB 2.0

Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

Published thresholds

5 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

In a food matrix

198 ppb – 2046 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
2.0 ppb	water (food: rum)	Literature corpus	16753919, 37284321
Flagged: 251× from the median of this group. Excluded from the range above pending re-check against the source publication — shown rather than hidden.
198 ppb	water (food: lime)	Literature corpus	30972045
818 ppb	water (food: unknown)	Literature corpus	18998404, 27121041, 30806846
2046 ppb	water (food: tea)	Literature corpus	16753919, 18998404, 27121041 +3

In air

0.002 ppb

Airborne detection — not comparable to a water threshold.

Threshold	Matrix	Source	Paper
0.002 ppb	air (food: dill herb)	Literature corpus	16753919, 18998404, 27121041 +3

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (508.125 ppb, the engine's canonical value — see the 5 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
tea	1251.7	2.46	Corpus paper
lime	203.8	0.40	Corpus paper
rum	1.9	0.00	—

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain myristicin. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of myristicin in it. Full concentrations are in the OAV table above.

✓1 26 cmpds

34 cmpds

38 cmpds

107 cmpds