Vanilla planifolia colibri — Chinantla Forest, Oaxaca — Chemical & Perceptual Territory

SPECIMEN PERCEPTUAL FACETS VOC COMPOUNDS CONNECTIONS & DIRECTIONS V. planifolia colibri CHINANTLA · OAXACA vanillin 1.5–2.2% Violet Agrestic Green Citrus Pith Dried Fruit sultana › raisin Powdery Cacao back note Vanillin 1.5–2.2% β-Ionone VOC β-Damascenone VOC · ppt nonadienal VOC linalool VOC nonadienal VOC anisyl alc. VOC PhEt Acetate VOC β-Damascenone VOC · ppt p-HBA VOC anisyl alc. VOC pyrazines VOC p-HBA VOC Orchid Flower Ghost Orchid V. pompona Cured Materials Saffron Aged Balsamic Ripe Fruit Tomato Banana / Lychee Biological Lignin White Rot Fungi Maple Syrup Castoreum Vanillic Facet Beaver / Bark Diet Fermentation Cacao Ferment. Wine / Miso Decay / Aged Wood Aged Books Frass Roasting / Heat Coffee · Rice · Clove Wood Smoke London Fog Earl Grey / Bergamot Milk / Lactones Black Tea Chocolate / Cocoa Cola / Soda
Click any node to explore its chemical and perceptual territory
Key ▼
Zones
Bean — specimen and facets
Flower — orchid, related species
Natural — where vanillin occurs
Transform — fermentation, decay, heat
Gourmand — creative directions
Animalic — castoreum, lignin route
Lines
chemical kinship
creative direction
provenance route
kinship arc (cross-zone)
Rings
1 — specimen
2 — perceptual facets
3 — VOC compounds
4 — connections and directions