myristicin
Molecular structure
Cooking relevance
Myristicin (PubChem CID 4276) is a phenylpropanoid compound and key volatile constituent that imparts characteristic warm, slightly sweet, and subtly spicy aromatic notes. It contributes to the distinctive flavor profile in culinary applications where myristicin-containing ingredients are used, playing a role in both aroma perception and taste complexity during cooking and food preparation.
- aroma
- warm · slightly sweet · subtle spice · phenolic undertone
- culinary role
- key volatile in myristicin-rich ingredients; warm spice character
- mass spectra
- 4 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 4 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
















