Question

If you like to cook or bake, as I do, then you will understand the full range of organic chemistry molecules that are in a spice cabinet. Research what types of functional groups these molecules contain cinnamaldehyde (active fragrance in cinnamon), anethole (flavor of anise), vanillin (the ingredient in vanilla), and ethanol ("active" ingredient in beer). If you could invent a new spice, what would you season with it? Based on your research, what type of functional groups would this spice contain?

Answer 1

Cinnamaldehyde, the active fragrance in cinnamon, contains a functional group called an aldehyde (-CHO). Anethole, which provides the flavor of anise, contains an ether functional group (-O-). Vanillin, the main component in vanilla, contains a functional group called an aldehyde (-CHO) and a methoxy (-OCH3) group. Ethanol, the active ingredient in beer, contains an alcohol (-OH) functional group.

If I were to invent a new spice, I might season it with a molecule called allyl isothiocyanate, which is responsible for the pungent taste of mustard and horseradish. Allyl isothiocyanate contains a functional group called an isothiocyanate (-N=C=S), which is a type of organosulfur compound. Other spices that contain isothiocyanates include wasabi and some types of radishes.