Natural Flavorings Every Flavorist Needs to Know, According to the SFC

Allspice, Cassia, Fennel, Lemon, Patchouli, Almond, Cedarwood, Fenugreek, Lemongrass, Pennyroyal, Anise, Celery Seed, Galbanum, Lime, Peppermint, Asafetida, Chamomile, Garlic, Lovage, Petitgrain, Balsam Peru, Chicory, Gentian, Mace, Rose, Balsam Tolu, Cinnamon, Geranium, Mandarin, Rosemary, Basil, Citronella, Ginger, Marjoram, Sage, Bergamot, Clove, Grapefruit, Mustard, Spearmint, Black Pepper, Cognac, Ho, Neroli, St. John’s Bread, Bois de Rose, Coriander, Hops, Nutmeg, Sweet Birch, Boronia, Cornmint, Horseradish, Onion, Tarragon, Buchu, Cumin, Jasmine, Orange, Tea Tree, Capsicum, Davana, Juniper, Berry, Oregano, Thyme, Caraway, Dill, Labdanum, Orris, Vetiver, Cardamom, Elemi, Laurel, Osmanthus, Violet Leaf, Carrot Seed, Eucalyptus, Lavender, Parsley, Wintergreen

Identify the part(s) of the plant used, derivatives, organoleptic characteristics, and the major chemical component(s) which characterizes the aroma/flavor of each natural flavoring items including but not limited to:

The Society of Flavor Chemists wants every flavorist to know these 80 natural flavorings. Here applications of these natural flavorings are also listed. Detailed description of each item is published on the site seperately.