{
 "license": "https://creativecommons.org/licenses/by/4.0/",
 "id": "spicy",
 "type": "OdorDescriptor",
 "version": 1,
 "updated": "2026-09-30",
 "station": 5,
 "confidence": "B",
 "sources": [
  "KLE-1",
  "GC-14",
  "OSMO-1"
 ],
 "term": {
  "value": "spicy",
  "evidence": "perfumery convention",
  "source": null,
  "where": null,
  "confidence": "B",
  "note": "the trade’s shared vocabulary; the word as the records and sources use it"
 },
 "definition": {
  "value": "The smell of kitchen spices: warm (clove, cinnamon) or cool (pepper, cardamom).",
  "evidence": "house interpretation",
  "source": null,
  "where": null,
  "confidence": "C",
  "note": "the house’s own definition, written for this vocabulary"
 },
 "family": {
  "value": "spicy",
  "evidence": "house interpretation",
  "source": null,
  "where": null,
  "confidence": "C",
  "note": "the house’s grouping; the review’s classification has no such family"
 },
 "synonyms": [
  "slightly spicy",
  "Fleuri Épicé"
 ],
 "related": [
  "peppery"
 ],
 "carriers": [
  {
   "molecule": "coumarin",
   "as_used": "slightly spicy",
   "evidence": "documented",
   "source": "KLE-1",
   "where": "docs/sources/KLE-1-kleoff-2022-odorants-in-flow.md:36",
   "quote": "Coumarin (46) has a sweet, slightly spicy, and hay-like scent",
   "confidence": "A"
  },
  {
   "molecule": "agarospirol",
   "as_used": "spicy",
   "evidence": "documented",
   "source": "GC-14",
   "where": "docs/sources/GC-14-wen-2026-agarospirol.md:16",
   "quote": "Among these, agarospirol [17] is recognized as a characteristic aroma component [3,18], imparting a unique spicy, peppery, and woody note [19].",
   "confidence": "B"
  },
  {
   "material": "rose-absolute",
   "as_used": "spicy",
   "evidence": "house interpretation",
   "source": null,
   "where": "radlerboutique.html:6897",
   "confidence": "C",
   "note": "the house’s own wording on the /materials rose card; a descriptor vocabulary with a convention source is later work (A_MASTER_PRODUCT_SPEC §3 Odor Descriptor)"
  },
  {
   "material": "rose-otto",
   "as_used": "spicy",
   "evidence": "house interpretation",
   "source": null,
   "where": "radlerboutique.html:6897",
   "confidence": "C",
   "note": "the house’s own wording on the /materials rose card; a descriptor vocabulary with a convention source is later work (A_MASTER_PRODUCT_SPEC §3 Odor Descriptor)"
  },
  {
   "name": "L'Heure Bleue (Guerlain, 1912)",
   "as_used": "Fleuri Épicé",
   "evidence": "documented",
   "source": "OSMO-1",
   "where": "docs/sources/OSMO-1-osmotheque-collection-2015.md:32",
   "quote": "Heure Bleue (L') GUERLAIN 1912 EXT Ambré Fleuri Épicé Jacques Guerlain",
   "confidence": "A",
   "note": "the Osmothèque’s family and sub-family for this fragrance: a classification (a perfumery convention), not a measurement of its smell"
  }
 ],
 "links": {
  "essay": "/science#fragrance-mind"
 },
 "copy": {
  "lede": "Spicy: the smell of kitchen spices: warm (clove, cinnamon) or cool (pepper, cardamom).",
  "body": [
   "On record here, the word is carried by Coumarin, agarospirol, rose absolute, rose otto and others. Each carrier says who uses the word and on what evidence: a source, the trade’s convention or the house’s own reading."
  ]
 }
}