{"kind":"smellbook-research-bundle","name":"evidence","title":"Evidence bundle","purpose":"Every VERIFIED claim with its sources and evidence class, how each claim and citation was checked, historical sources, and the molecules named in claims.","schemaVersion":"1.0","generatedAt":"2026-09-22","datasetRelease":{"citation":"SmellBook. (2026). SmellBook knowledge graph (Strategy Phase 409, sha256 f9fb40526cf2). https://smellbook.com/data/graph-export.json","graphExportSha256":"f9fb40526cf28445e11fc16c704352a38c6a3696e37aaaa610cf1af67701cf2c"},"cite":"SmellBook. (2026). Evidence bundle (2026-09-22). https://smellbook.com/data/bundles/evidence.json","rights":"Citing an entry or dataset records what was read; it does not grant a licence. No licence has yet been granted for SmellBook-created datasets. They are publicly readable; reuse beyond citation and quotation needs permission until a licence is published.","boundary":"A bundle gathers existing public datasets unchanged, with the SHA-256 of each part as served at its own address (the checksum is of that file, not of the copy embedded in the bundle). It adds no data, and it contains no private ranking or graph logic, no user data and no internal records. Citing a bundle grants no licence.","parts":[{"path":"/data/evidence.json","url":"https://smellbook.com/data/evidence.json","mediaType":"application/json","sha256":"27d4fa8f2e1ca8e4f09d5161306d2f7618fd90f576a50115355d75d95432654a","bytes":81359,"content":{"schemaVersion":"1.0","generatedAt":"2026-09-22","data":{"sources":[{"id":"SRC-PETRICHOR-1964","slug":"petrichor-1964","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Nature of Argillaceous Odour","authors":"I. J. Bear & R. G. Thomas","publisher":"Nature","date":"1964-03-07","doi":"10.1038/201993a0","url":"https://doi.org/10.1038/201993a0","topics":["petrichor","rain","soil","mineral odour"]},{"id":"SRC-OLDBOOK-2009","slug":"old-book-2009","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Material Degradomics: On the Smell of Old Books","authors":"Matija Strlič et al.","publisher":"Analytical Chemistry","date":"2009-09-17","doi":"10.1021/ac9016049","url":"https://doi.org/10.1021/ac9016049","topics":["old books","paper","volatile organic compounds","degradation"]},{"id":"SRC-COFFEE-2022","slug":"coffee-volatiles-2022","kind":"REVIEW","tier":"REVIEW","title":"Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges","authors":"Aileen Pua et al.","publisher":"Food Chemistry","date":"2022-09-15","doi":"10.1016/j.foodchem.2022.132971","url":"https://doi.org/10.1016/j.foodchem.2022.132971","topics":["coffee","volatile compounds","aroma analysis"]},{"id":"SRC-GLV-2022","slug":"green-leaf-volatiles-2022","kind":"REVIEW","tier":"REVIEW","title":"Green Leaf Volatiles—The Forefront of Plant Responses Against Biotic Attack","authors":"Kenji Matsui & Jurgen Engelberth","publisher":"Plant and Cell Physiology","date":"2022-10-31","doi":"10.1093/pcp/pcac117","url":"https://doi.org/10.1093/pcp/pcac117","topics":["green leaf volatiles","cut grass","plant damage"]},{"id":"SRC-CITRUS-2019","slug":"citrus-volatiles-2019","kind":"REVIEW","tier":"REVIEW","title":"Volatile Compounds in Citrus Essential Oils: A Comprehensive Review","authors":"M. Carmen González-Mas et al.","publisher":"Frontiers in Plant Science","date":"2019-02-05","doi":"10.3389/fpls.2019.00012","url":"https://doi.org/10.3389/fpls.2019.00012","topics":["citrus peel","essential oil","volatile compounds","bergamot","lemon","orange"]},{"id":"SRC-MANGO-2006","slug":"mango-aroma-2006","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Contribution of volatile compounds to mango (Mangifera indica L.) aroma","authors":"Jorge A. Pino & J. Mesa","publisher":"Flavour and Fragrance Journal","date":"2006-01-20","doi":"10.1002/ffj.1703","url":"https://doi.org/10.1002/ffj.1703","topics":["mango","fruit aroma","volatile compounds"]},{"id":"SRC-PINEAPPLE-2023","slug":"pineapple-aroma-2023","kind":"REVIEW","tier":"REVIEW","title":"Review of the Aroma Chemistry of Pineapple (Ananas comosus)","authors":"Jenson George, Thoa Nguyen, David Williams, Craig Hardner, Garth Sanewski & Heather Eunice Smyth","publisher":"Journal of Agricultural and Food Chemistry","date":"2023-02-24","doi":"10.1021/acs.jafc.2c08546","url":"https://doi.org/10.1021/acs.jafc.2c08546","topics":["pineapple","fruit aroma","volatile compounds"]},{"id":"SRC-GINGER-2017","slug":"ginger-aroma-2017","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC–Olfactometry","authors":"Xueli Pang, Jianmin Cao, Dabin Wang, Jun Qiu & Fanyu Kong","publisher":"Journal of Agricultural and Food Chemistry","date":"2017-05-10","doi":"10.1021/acs.jafc.7b00559","url":"https://doi.org/10.1021/acs.jafc.7b00559","topics":["ginger","aroma-active compounds","volatile compounds"]},{"id":"SRC-PEPPER-2019","slug":"black-pepper-volatiles-2019","kind":"REVIEW","tier":"REVIEW","title":"Volatiles of Black Pepper Fruits (Piper nigrum L.)","authors":"Noura S. Dosoky et al.","publisher":"Molecules","date":"2019-11-21","doi":"10.3390/molecules24234244","url":"https://doi.org/10.3390/molecules24234244","topics":["black pepper","volatile compounds","essential oil"]},{"id":"SRC-CARAMEL-1994","slug":"caramelisation-1994","kind":"REVIEW","tier":"REVIEW","title":"Caramelisation in food and beverages","authors":"Lothar W. Kroh","publisher":"Food Chemistry","date":"1994-01","doi":"10.1016/0308-8146(94)90188-0","url":"https://doi.org/10.1016/0308-8146(94)90188-0","topics":["caramel","heated sugar","aroma formation"]},{"id":"SRC-RICE-2008","slug":"rice-aroma-2008","kind":"REVIEW","tier":"REVIEW","title":"Rice Aroma and Flavor: A Literature Review","authors":"Elaine T. Champagne","publisher":"Cereal Chemistry","date":"2008-07-10","doi":"10.1094/CCHEM-85-4-0445","url":"https://doi.org/10.1094/CCHEM-85-4-0445","topics":["rice","cooked rice","2-acetyl-1-pyrroline","aroma"]},{"id":"SRC-WOODSMOKE-2025","slug":"hardwood-smoke-aroma-2025","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of the Key Aroma Compounds in Condensed Hardwood Smoke","authors":"Timothy Vazquez, Edisson Tello & Devin G. Peterson","publisher":"Molecules","date":"2025-02-05","doi":"10.3390/molecules30030720","url":"https://doi.org/10.3390/molecules30030720","topics":["wood smoke","hardwood smoke","phenolic odorants","guaiacol"]},{"id":"SRC-BREAD-2010","slug":"bread-aroma-2010","kind":"REVIEW","tier":"REVIEW","title":"Chemistry of bread aroma: A review","authors":"In Hee Cho & Devin G. Peterson","publisher":"Food Science and Biotechnology","date":"2010-06-30","doi":"10.1007/s10068-010-0081-3","url":"https://doi.org/10.1007/s10068-010-0081-3","topics":["bread","bread crust","2-acetyl-1-pyrroline","Maillard reaction"]},{"id":"SRC-CHOCOLATE-2020","slug":"dark-chocolate-odorants-2020","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study","authors":"Zoé Deuscher, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré & Jean-Luc Le Quéré","publisher":"Molecules","date":"2020-04-15","doi":"10.3390/molecules25081809","url":"https://doi.org/10.3390/molecules25081809","topics":["dark chocolate","cocoa","gas chromatography–olfactometry"]},{"id":"SRC-VANILLA-2011","slug":"vanilla-curing-2011","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing","authors":"Araceli Pérez Silva, Ziya Gunata, Jean-Paul Lepoutre & Eric Odoux","publisher":"Food Research International","date":"2011-11","doi":"10.1016/j.foodres.2011.06.048","url":"https://doi.org/10.1016/j.foodres.2011.06.048","topics":["vanilla","curing","glucovanillin","shikimate derivatives"]},{"id":"SRC-STRAWBERRY-2023","slug":"strawberry-volatiles-2023","kind":"REVIEW","tier":"REVIEW","title":"Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review","authors":"Doaa Abouelenein, Laura Acquaticci, Laura Alessandroni, Germana Borsetta, Giovanni Caprioli, Cinzia Mannozzi, Riccardo Marconi, Diletta Piatti, Agnese Santanatoglia, Gianni Sagratini, Sauro Vittori & Ahmed M. Mustafa","publisher":"Molecules","date":"2023-08-01","doi":"10.3390/molecules28155810","url":"https://doi.org/10.3390/molecules28155810","topics":["strawberry","fruit aroma","esters","furanones"]},{"id":"SRC-BANANA-2018","slug":"banana-volatiles-2018","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages","authors":"Xiaoyang Zhu, Qiumian Li, Jun Li, Jun Luo, Weixin Chen & Xueping Li","publisher":"Molecules","date":"2018-09-25","doi":"10.3390/molecules23102456","url":"https://doi.org/10.3390/molecules23102456","topics":["banana","ripening","isoamyl acetate","fruit volatiles"]},{"id":"SRC-APPLE-2025","slug":"apple-aroma-2025","kind":"REVIEW","tier":"REVIEW","title":"The Volatile Composition, Biosynthesis Pathways, Breeding Strategies, and Regulation Measures of Apple Aroma: A Review","authors":"Yuying Tang, Yijun Yao, Yangyun Wu & Shunbo Yang","publisher":"Horticulturae","date":"2025-03-12","doi":"10.3390/horticulturae11030310","url":"https://doi.org/10.3390/horticulturae11030310","topics":["apple","fruit aroma","esters","biosynthesis"]},{"id":"SRC-BUTTER-2007","slug":"butter-aroma-2007","kind":"REVIEW","tier":"REVIEW","title":"Aroma-active compounds of butter: a review","authors":"Silvia Mallia, Felix Escher & Hedwig Schlichtherle-Cerny","publisher":"European Food Research and Technology","date":"2007-01-23","doi":"10.1007/s00217-006-0555-y","url":"https://doi.org/10.1007/s00217-006-0555-y","topics":["butter","diacetyl","lactones","dairy aroma"]},{"id":"SRC-CHEDDAR-2021","slug":"cheddar-odorants-2021","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission","authors":"J. Wang, Z.J. Yang, L.Y. Xu, B. Wang, J.H. Zhang, B.Z. Li, Y.P. Cao & L. Tan","publisher":"Journal of Dairy Science","date":"2021-02","doi":"10.3168/jds.2020-18757","url":"https://doi.org/10.3168/jds.2020-18757","topics":["cheese","Cheddar","ripening","aroma extract dilution analysis"]},{"id":"SRC-BLACKTEA-2022","slug":"black-tea-odorants-2022","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis","authors":"Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan & Wenjie Zhang","publisher":"Foods","date":"2022-06-14","doi":"10.3390/foods11121740","url":"https://doi.org/10.3390/foods11121740","topics":["black tea","β-damascenone","linalool","omission test"]},{"id":"SRC-COCONUT-1984","slug":"coconut-aroma-1984","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Aroma constituents of roasted coconut.","authors":"Sretsei Saitagaroon, Shunro Kawakishi & Mitsuo Namiki","publisher":"Agricultural and Biological Chemistry","date":"1984","doi":"10.1271/bbb1961.48.2301","url":"https://doi.org/10.1271/bbb1961.48.2301","topics":["coconut","lactones","dried coconut"]},{"id":"SRC-POPCORN-2006","slug":"popcorn-volatiles-2006","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids","authors":"Donkeun Park & Joseph A. Maga","publisher":"Food Chemistry","date":"2006","doi":"10.1016/j.foodchem.2005.08.019","url":"https://doi.org/10.1016/j.foodchem.2005.08.019","topics":["popcorn","popped corn","volatiles","sensory analysis"]},{"id":"SRC-MUSHROOM-2024","slug":"button-mushroom-aroma-2024","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods","authors":"Limei Xie, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng & Ningning Zhang","publisher":"Foods","date":"2024-02-23","doi":"10.3390/foods13050685","url":"https://doi.org/10.3390/foods13050685","topics":["mushroom","button mushroom","1-octen-3-one","cooking"]},{"id":"SRC-GARLIC-2019","slug":"garlic-volatiles-2019","kind":"REVIEW","tier":"REVIEW","title":"Volatile compounds of fresh and processed garlic (Review)","authors":"Kazuki Abe, Yoji Hori & Takao Myoda","publisher":"Experimental and Therapeutic Medicine","date":"2019-12-27","doi":"10.3892/etm.2019.8394","url":"https://doi.org/10.3892/etm.2019.8394","topics":["garlic","thiosulfinates","sulfur compounds"]},{"id":"SRC-PEACH-2022","slug":"peach-aroma-2022","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value","authors":"Ping Sun, Bing Xu, Yi Wang, Xianrui Lin, Chenfei Chen, Jianxi Zhu, Huijuan Jia, Xinwei Wang, Jiansheng Shen & Tao Feng","publisher":"Frontiers in Nutrition","date":"2022-08-15","doi":"10.3389/fnut.2022.965796","url":"https://doi.org/10.3389/fnut.2022.965796","topics":["peach","fruit aroma","β-ionone","relative odour activity value"]},{"id":"SRC-MILK-2024","slug":"milk-aroma-2024","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of aroma-active compounds in milk by 2-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry combined with check-all-that-apply questions","authors":"Kexin Jiang, Aolin Yang, Zheting Zhang, Kunli Xu, Huiyu Kuang, Fanyu Meng & Bei Wang","publisher":"Journal of Dairy Science","date":"2024-11","doi":"10.3168/jds.2024-24813","url":"https://doi.org/10.3168/jds.2024-24813","topics":["milk","lactones","gas chromatography–olfactometry"]},{"id":"SRC-VINEGAR-2020","slug":"aged-vinegar-aroma-2020","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments","authors":"Zhilei Zhou, Dongzhen Jian, Min Gong, Shenghu Zhu, Guoquan Li, Si Zhang, Fang Zhong & Jian Mao","publisher":"Food Research International","date":"2020-10","doi":"10.1016/j.foodres.2020.109434","url":"https://doi.org/10.1016/j.foodres.2020.109434","topics":["vinegar","acetic acid","aged vinegar","omission test"]},{"id":"SRC-WATERMELON-2018","slug":"watermelon-aroma-2018","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry","authors":"Ye Liu, Congcong He & Huanlu Song","publisher":"Food Research International","date":"2018-05","doi":"10.1016/j.foodres.2018.02.022","url":"https://doi.org/10.1016/j.foodres.2018.02.022","topics":["watermelon","C9 aldehydes","fruit juice"]},{"id":"SRC-BROWNSUGAR-2021","slug":"brown-sugar-aroma-2021","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Key aroma-active compounds in brown sugar and their influence on sweetness","authors":"Jie Liu, Peng Wan, Caifeng Xie & De-Wei Chen","publisher":"Food Chemistry","date":"2021-05","doi":"10.1016/j.foodchem.2020.128826","url":"https://doi.org/10.1016/j.foodchem.2020.128826","topics":["brown sugar","cane sugar","pyrazines","caramel notes"]},{"id":"SRC-ROSE-2025","slug":"rosa-alba-volatiles-2025","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Volatile Compounds Profiling of Fresh R. alba L. Blossom by Headspace—Solid Phase Microextraction and Gas Chromatography","authors":"Daniela Antonova-Nedeltcheva, Ana Dobreva, Kamelia Gechovska & Liudmil Antonov","publisher":"Molecules","date":"2025-07-24","doi":"10.3390/molecules30153102","url":"https://doi.org/10.3390/molecules30153102","topics":["rose","Rosa alba","floral volatiles","2-phenylethanol"]},{"id":"SRC-JASMINE-2017","slug":"jasmine-volatiles-2017","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Volatiles Emitted at Different Flowering Stages of Jasminum sambac and Expression of Genes Related to α-Farnesene Biosynthesis","authors":"Ying Yu, Shiheng Lyu, Dan Chen, Yi Lin, Jianjun Chen, Guixin Chen & Naixing Ye","publisher":"Molecules","date":"2017-03-29","doi":"10.3390/molecules22040546","url":"https://doi.org/10.3390/molecules22040546","topics":["jasmine","Jasminum sambac","floral volatiles","α-farnesene"]},{"id":"SRC-LAVENDER-2025","slug":"lavender-oil-2025","kind":"REVIEW","tier":"REVIEW","title":"How Biological and Environmental Factors Affect the Quality of Lavender Essential Oils","authors":"Christos N. Hassiotis & Konstantinos E. Vlachonasios","publisher":"Physiologia","date":"2025-03-15","doi":"10.3390/physiologia5010011","url":"https://doi.org/10.3390/physiologia5010011","topics":["lavender","Lavandula","essential oil","linalool"]},{"id":"SRC-GARDENIA-2024","slug":"gardenia-volatiles-2024","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Genetic Characterization of Gardenia jasminoides Ellis Genotypes Derived from Seeds and Selection Based on Their Morphological Traits and Flower Aromatic Substances","authors":"Vasiliki Anastasiadi, Stefanos Hatzilazarou, Emmanouil-Nikolaos Papadakis, Aikaterini-Angeliki Kotoula, Nikolaos Tsalouchos, Taxiarchis Labis, Athanasios Economou & Stefanos Kostas","publisher":"Agriculture","date":"2024-04-23","doi":"10.3390/agriculture14050650","url":"https://doi.org/10.3390/agriculture14050650","topics":["gardenia","Gardenia jasminoides","floral volatiles"]},{"id":"SRC-MINT-2021","slug":"peppermint-oil-2021","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Chemical Composition and Antimicrobial Properties of Mentha × piperita cv. ‘Kristinka’ Essential Oil","authors":"Ippolito Camele, Daniela Gruľová & Hazem S. Elshafie","publisher":"Plants","date":"2021-07-30","doi":"10.3390/plants10081567","url":"https://doi.org/10.3390/plants10081567","topics":["mint","peppermint","essential oil","menthol"]},{"id":"SRC-BASIL-2023","slug":"basil-aroma-2023","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis","authors":"Pengmeng Du, Honglun Yuan, Yayu Chen, Haihong Zhou, Youjin Zhang, Menglan Huang, Yiding Jiangfang, Rongxiu Su, Qiyu Chen, Jun Lai, Lingliang Guan, Yuanhao Ding, Haiyan Hu & Jie Luo","publisher":"Metabolites","date":"2023-01-04","doi":"10.3390/metabo13010085","url":"https://doi.org/10.3390/metabo13010085","topics":["basil","Ocimum","sensory evaluation","eugenol"]},{"id":"SRC-ROSEMARY-2017","slug":"rosemary-oil-2017","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Chemotypic Characterization and Biological Activity of Rosmarinus officinalis","authors":"Prabodh Satyal, Tyler Jones, Elizabeth Lopez, Robert McFeeters, Nasser Ali, Iman Mansi, Ali Al-kaf & William Setzer","publisher":"Foods","date":"2017-03-05","doi":"10.3390/foods6030020","url":"https://doi.org/10.3390/foods6030020","topics":["rosemary","essential oil","1,8-cineole","α-pinene"]},{"id":"SRC-SAGE-2023","slug":"sage-oil-2023","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Chemical Profiling and Antioxidant Activity of Wild and Cultivated Sage (Salvia officinalis L.) Essential Oil","authors":"Zoran S. Ilić, Žarko Kevrešan, Ljubomir Šunić, Ljiljana Stanojević, Lidija Milenković, Jelena Stanojević, Aleksandra Milenković & Dragan Cvetković","publisher":"Horticulturae","date":"2023-05-26","doi":"10.3390/horticulturae9060624","url":"https://doi.org/10.3390/horticulturae9060624","topics":["sage","Salvia officinalis","essential oil","thujone"]},{"id":"SRC-THYME-2021","slug":"thyme-oil-2021","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Thymus vulgaris Essential Oil and Its Biological Activity","authors":"Lucia Galovičová, Petra Borotová, Veronika Valková, Nenad L. Vukovic, Milena Vukic, Jana Štefániková, Hana Ďúranová, Przemysław Łukasz Kowalczewski, Natália Čmiková & Miroslava Kačániová","publisher":"Plants","date":"2021-09-19","doi":"10.3390/plants10091959","url":"https://doi.org/10.3390/plants10091959","topics":["thyme","Thymus vulgaris","essential oil","thymol"]},{"id":"SRC-CINNAMON-2022","slug":"cinnamon-bark-aroma-2022","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Characteristic Aroma Compound in Cinnamon Bark Extract Using Soybean Oil and/or Water","authors":"Wenwen Zhang, Chuankang Jia, Huimin Yan, Yalin Peng, Enmin Hu, Jun Qi & Qing Lin","publisher":"Applied Sciences","date":"2022-01-26","doi":"10.3390/app12031284","url":"https://doi.org/10.3390/app12031284","topics":["cinnamon","cinnamaldehyde","odour activity value"]},{"id":"SRC-CLOVE-2021","slug":"clove-oil-2021","kind":"REVIEW","tier":"REVIEW","title":"Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications, and Essential Bioactivity for Human Health","authors":"José Nabor Haro-González, Gustavo Adolfo Castillo-Herrera, Moisés Martínez-Velázquez & Hugo Espinosa-Andrews","publisher":"Molecules","date":"2021-10-22","doi":"10.3390/molecules26216387","url":"https://doi.org/10.3390/molecules26216387","topics":["clove","eugenol","essential oil"]},{"id":"SRC-PINENEEDLE-2024","slug":"pine-needle-oils-2024","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Antimicrobial Activities of Essential Oils of Different Pinus Species from Bosnia and Herzegovina","authors":"Snježana Mirković, Vanja Tadić, Marina T. Milenković, Dušan Ušjak, Gordana Racić, Dragica Bojović & Ana Žugić","publisher":"Pharmaceutics","date":"2024-10-15","doi":"10.3390/pharmaceutics16101331","url":"https://doi.org/10.3390/pharmaceutics16101331","topics":["pine needles","Pinus","essential oil","α-pinene"]},{"id":"SRC-PINERESIN-2026","slug":"pine-oleoresin-2026","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Rapid GC-MS Characterization of Oleoresin, Turpentine and Rosin Using Tailored Chromatographic Programs","authors":"Nalin Seixas, Sónia A. O. Santos & Armando J. D. Silvestre","publisher":"International Journal of Molecular Sciences","date":"2026-02-09","doi":"10.3390/ijms27041690","url":"https://doi.org/10.3390/ijms27041690","topics":["pine resin","oleoresin","turpentine","α-pinene"]},{"id":"SRC-NEWCAR-2022","slug":"new-vehicle-voc-2022","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Evaluation of Typical Volatile Organic Compounds Levels in New Vehicles under Static and Driving Conditions","authors":"Ruihua Guo, Xiaofeng Zhu, Zuogang Zhu, Jianhai Sun, Yongzhen Li, Wencheng Hu & Shichuan Tang","publisher":"International Journal of Environmental Research and Public Health","date":"2022-06-09","doi":"10.3390/ijerph19127048","url":"https://doi.org/10.3390/ijerph19127048","topics":["new car","vehicle interior air","volatile organic compounds"]},{"id":"SRC-GASOLINE-2025","slug":"gasoline-vapour-2025","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Environmental impact of VOC emissions from motor vehicle gasoline and vapours: composition analysis and implications","authors":"Sruthi Jayaraj & S. M. Shiva Nagendra","publisher":"Journal of Atmospheric Chemistry","date":"2025-08-18","doi":"10.1007/s10874-025-09480-7","url":"https://doi.org/10.1007/s10874-025-09480-7","topics":["gasoline","fuel vapour","aromatic hydrocarbons"]},{"id":"SRC-PLASTIC-2023","slug":"packaging-film-voc-2023","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes","authors":"Jahan Zaib Ashraf, Sandra Pati, Danial Fatchurrahman, Maria Luisa Amodio & Giancarlo Colelli","publisher":"Frontiers in Sustainable Food Systems","date":"2023-06-26","doi":"10.3389/fsufs.2023.1178104","url":"https://doi.org/10.3389/fsufs.2023.1178104","topics":["plastic","packaging","volatile organic compounds"]},{"id":"SRC-OAK-2024","slug":"toasted-oak-aroma-2024","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation","authors":"Marie Courregelongue & Alexandre Pons","publisher":"OENO One","date":"2024-10-14","doi":"10.20870/oeno-one.2024.58.4.7883","url":"https://doi.org/10.20870/oeno-one.2024.58.4.7883","topics":["oak wood","toasting","thymoquinone","sensory analysis"]},{"id":"SRC-PINEWOOD-2023","slug":"scots-pine-odorants-2023","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Method Comparison for the Identification and Characterization of Odorants from Scots Pine (Pinus sylvestris L.) and Oriented Strand Boards (OSB) Made Thereof by GC-MS and GC-FID/O Using Different Headspace Techniques","authors":"Valentin Schierer, Cornelia Rieder-Gradinger & Erwin Rosenberg","publisher":"Chemosensors","date":"2023-10-19","doi":"10.3390/chemosensors11100543","url":"https://doi.org/10.3390/chemosensors11100543","topics":["fresh wood","Scots pine","odorants","wood composites"]},{"id":"SRC-INCENSECEDAR-2017","slug":"incense-cedar-odorants-2017","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of odorants in wood of Calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography–mass spectrometry/olfactometry","authors":"Linda Schreiner, Helene M. Loos & Andrea Buettner","publisher":"Analytical and Bioanalytical Chemistry","date":"2017-04-11","doi":"10.1007/s00216-017-0314-x","url":"https://doi.org/10.1007/s00216-017-0314-x","topics":["incense cedar","pencil wood","odorants","thymoquinone"]},{"id":"SRC-LAUNDRY-2020","slug":"line-dried-laundry-2020","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Chemical analysis and origin of the smell of line-dried laundry","authors":"Silvia Pugliese, Malte Frydenlund Jespersen, Jakob Boyd Pernov, Justin Shenolikar, Jesper Nygaard, Ole John Nielsen & Matthew S. Johnson","publisher":"Environmental Chemistry","date":"2020-02-25","doi":"10.1071/EN19206","url":"https://doi.org/10.1071/EN19206","topics":["fresh laundry","line-dried laundry","aldehydes","photochemistry"]},{"id":"SRC-MUSEUM-2026","slug":"museum-smellscape-2026","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Mapping the olfactory mindscape in museums: a grounded theory investigation into smellscape perception and its impact on cultural tourism experience","authors":"Xi Ling & Menlixue Cheng","publisher":"Frontiers in Psychology","date":"2026-05-26","doi":"10.3389/fpsyg.2026.1776370","url":"https://doi.org/10.3389/fpsyg.2026.1776370","topics":["museum","smellscape","smell walks","cultural tourism"]},{"id":"SRC-FRANKINCENSE-2015","slug":"frankincense-odorants-2015","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of odorants in frankincense (Boswellia sacra Flueck.) by aroma extract dilution analysis and two-dimensional gas chromatography–mass spectrometry/olfactometry","authors":"Johannes Niebler & Andrea Buettner","publisher":"Phytochemistry","date":"2015-01","doi":"10.1016/j.phytochem.2014.10.030","url":"https://doi.org/10.1016/j.phytochem.2014.10.030","topics":["frankincense","Boswellia sacra","incense","olibanum"]},{"id":"SRC-HISTORICBOOK-2017","slug":"historic-book-odour-2017","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Smell of heritage: a framework for the identification, analysis and archival of historic odours","authors":"Cecilia Bembibre & Matija Strlič","publisher":"Heritage Science","date":"2017-04-07","doi":"10.1186/s40494-016-0114-1","url":"https://doi.org/10.1186/s40494-016-0114-1","topics":["historic paper","historic library","olfactory heritage","odour wheel"]},{"id":"SRC-CARDBOARD-2009","slug":"cardboard-odorants-2009","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Odor-Active Compounds in Cardboard","authors":"Michael Czerny & Andrea Buettner","publisher":"Journal of Agricultural and Food Chemistry","date":"2009-11-11","doi":"10.1021/jf901435n","url":"https://doi.org/10.1021/jf901435n","topics":["cardboard","odorants","vanillin","moisture"]},{"id":"SRC-NEWCARODOUR-2022","slug":"new-car-odorants-2022","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Follow your nose ‐ Traveling the world of odorants in new cars","authors":"Florian Buchecker, Adina Baum, Helene M. Loos & Andrea Buettner","publisher":"Indoor Air","date":"2022-03-18","doi":"10.1111/ina.13014","url":"https://doi.org/10.1111/ina.13014","topics":["new car","vehicle cabin","odorants","gas chromatography–olfactometry"]},{"id":"SRC-POLYURETHANE-2024","slug":"polyurethane-odorants-2024","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Odor‐Active Compounds in Flexible Polyurethane Materials","authors":"Charlotte Minig, Klaas Reglitz & Martin Steinhaus","publisher":"Indoor Air","date":"2024-05-29","doi":"10.1155/2024/2415739","url":"https://doi.org/10.1155/2024/2415739","topics":["polyurethane","upholstery","mattresses","odorants"]},{"id":"SRC-ONION-2004","slug":"onion-odorant-2004","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions (Allium cepa) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay","authors":"Michael Granvogl, Monika Christlbauer & Peter Schieberle","publisher":"Journal of Agricultural and Food Chemistry","date":"2004-04-27","doi":"10.1021/jf049874l","url":"https://doi.org/10.1021/jf049874l","topics":["onion","Allium","thiols","stable isotope dilution"]},{"id":"SRC-HONEY-2011","slug":"honey-volatiles-2011","kind":"REVIEW","tier":"REVIEW","title":"Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities","authors":"Christy E. Manyi-Loh, Roland N. Ndip & Anna M. Clarke","publisher":"International Journal of Molecular Sciences","date":"2011-12-20","doi":"10.3390/ijms12129514","url":"https://doi.org/10.3390/ijms12129514","topics":["honey","volatile compounds","botanical origin","odour activity value"]},{"id":"SRC-YOGURT-2010","slug":"yogurt-flavour-2010","kind":"REVIEW","tier":"REVIEW","title":"Volatile Flavor Compounds in Yogurt: A Review","authors":"Hefa Cheng","publisher":"Critical Reviews in Food Science and Nutrition","date":"2010-11-22","doi":"10.1080/10408390903044081","url":"https://doi.org/10.1080/10408390903044081","topics":["yogurt","fermentation","acetaldehyde","diacetyl"]},{"id":"SRC-PEANUT-2010","slug":"roasted-peanut-odorants-2010","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products","authors":"Irene Chetschik, Michael Granvogl & Peter Schieberle","publisher":"Journal of Agricultural and Food Chemistry","date":"2010-09-24","doi":"10.1021/jf1026636","url":"https://doi.org/10.1021/jf1026636","topics":["peanut","roasting","odour activity value","aroma recombination"]},{"id":"SRC-ALMOND-2017","slug":"almond-aroma-2017","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of predominant aroma components of raw, dry roasted and oil roasted almonds","authors":"Edibe S. Erten & Keith R. Cadwallader","publisher":"Food Chemistry","date":"2017-02","doi":"10.1016/j.foodchem.2016.08.091","url":"https://doi.org/10.1016/j.foodchem.2016.08.091","topics":["almond","roasting","aroma extract dilution analysis","Maillard reaction"]},{"id":"SRC-ORANGEJUICE-2008","slug":"orange-juice-odour-2008","kind":"REVIEW","tier":"REVIEW","title":"Fresh Squeezed Orange Juice Odor: A Review","authors":"Pilar Ruiz Perez-Cacho & Russell L. Rouseff","publisher":"Critical Reviews in Food Science and Nutrition","date":"2008-07-10","doi":"10.1080/10408390701638902","url":"https://doi.org/10.1080/10408390701638902","topics":["orange juice","gas chromatography–olfactometry","limonene","odour models"]},{"id":"SRC-COCOA-2006","slug":"cocoa-powder-odorants-2006","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations","authors":"Felix Frauendorfer & Peter Schieberle","publisher":"Journal of Agricultural and Food Chemistry","date":"2006-06-29","doi":"10.1021/jf060728k","url":"https://doi.org/10.1021/jf060728k","topics":["cocoa powder","aroma extract dilution analysis","odour activity value","aroma recombination"]},{"id":"SRC-GRAPE-2000","slug":"grape-juice-odorants-2000","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine","authors":"Yorgos Kotseridis & Raymond Baumes","publisher":"Journal of Agricultural and Food Chemistry","date":"2000-01-21","doi":"10.1021/jf990565i","url":"https://doi.org/10.1021/jf990565i","topics":["grape","Cabernet Sauvignon","aroma extract dilution analysis","wine"]},{"id":"SRC-CHERRY-2014","slug":"sweet-cherry-aroma-2014","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)","authors":"Ya-Qin Wen, Fei He, Bao-Qing Zhu, Yi-Bin Lan, Qiu-Hong Pan, Chun-You Li, Malcolm J. Reeves & Jun Wang","publisher":"Food Chemistry","date":"2014-06","doi":"10.1016/j.foodchem.2013.11.092","url":"https://doi.org/10.1016/j.foodchem.2013.11.092","topics":["cherry","sweet cherry","glycosidically bound volatiles","odour activity value"]},{"id":"SRC-NUTMEG-2015","slug":"nutmeg-aroma-2015","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Comparison of Essential Oils Obtained from Different Extraction Techniques as an Aid in Identifying Aroma Significant Compounds of Nutmeg (Myristica Fragrans)","authors":"Suchandra Chatterjee, Sumit Gupta & Prasad. S. Variyar","publisher":"Natural Product Communications","date":"2015-08","doi":"10.1177/1934578x1501000833","url":"https://doi.org/10.1177/1934578x1501000833","topics":["nutmeg","essential oil","gas chromatography–olfactometry","sabinene"]},{"id":"SRC-TOMATOPASTE-1990","slug":"tomato-paste-volatiles-1990","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Quantitative and sensory studies on tomato paste volatiles","authors":"Ron G. Buttery, Roy Teranishi, Louisa C. Ling & Jean G. Turnbaugh","publisher":"Journal of Agricultural and Food Chemistry","date":"1990-01","doi":"10.1021/jf00091a074","url":"https://doi.org/10.1021/jf00091a074","topics":["tomato paste","processing","odour thresholds","dimethyl sulfide"]},{"id":"SRC-PEAR-2006","slug":"fragrant-pear-volatiles-2006","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Changes in the Volatile Compounds and Chemical and Physical Properties of Kuerle Fragrant Pear (Pyrus serotina Reld) during Storage","authors":"Ji Luan Chen, Ji Hong Wu, Qiang Wang, Hui Deng & Xiao Song Hu","publisher":"Journal of Agricultural and Food Chemistry","date":"2006-10-21","doi":"10.1021/jf061089g","url":"https://doi.org/10.1021/jf061089g","topics":["pear","Pyrus","storage","gas chromatography–olfactometry"]},{"id":"SRC-LILAC-2006","slug":"lilac-flower-volatiles-2006","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Analysis of volatile compounds emitted from fresh Syringa oblata flowers in different florescence by headspace solid-phase microextraction–gas chromatography–mass spectrometry","authors":"Zu-Guang Li, Maw-Rong Lee & De-Long Shen","publisher":"Analytica Chimica Acta","date":"2006-08","doi":"10.1016/j.aca.2006.01.074","url":"https://doi.org/10.1016/j.aca.2006.01.074","topics":["lilac","Syringa oblata","flower scent","lilac aldehydes"]},{"id":"SRC-SEAWEED-2023","slug":"edible-seaweed-volatiles-2023","kind":"REVIEW","tier":"REVIEW","title":"A review of volatile compounds in edible macroalgae","authors":"Shuang Li, Meijuan Hu, Yupei Tong, Zhangyi Xia, Yichao Tong, Yuqing Sun, Jiaxing Cao, Jianheng Zhang, Jinlin Liu, Shuang Zhao & Peimin He","publisher":"Food Research International","date":"2023-03","doi":"10.1016/j.foodres.2023.112559","url":"https://doi.org/10.1016/j.foodres.2023.112559","topics":["seaweed","macroalgae","volatile compounds","flavour"]},{"id":"SRC-SKIN-2008","slug":"human-skin-volatiles-2008","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Analyses of volatile organic compounds from human skin","authors":"M. Gallagher, C.J. Wysocki, J.J. Leyden, A.I. Spielman, X. Sun & G. Preti","publisher":"British Journal of Dermatology","date":"2008-10","doi":"10.1111/j.1365-2133.2008.08748.x","url":"https://doi.org/10.1111/j.1365-2133.2008.08748.x","topics":["human skin","volatile organic compounds","body odour"]},{"id":"SRC-RUBBER-2019","slug":"rubber-processing-odour-2019","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Quantification of VOCs and the development of odour wheels for rubber processing","authors":"Nor H. Kamarulzaman, Nhat Le-Minh, Ruth M. Fisher & Richard M. Stuetz","publisher":"Science of The Total Environment","date":"2019-03","doi":"10.1016/j.scitotenv.2018.11.451","url":"https://doi.org/10.1016/j.scitotenv.2018.11.451","topics":["rubber","natural rubber","odour wheel","volatile fatty acids"]},{"id":"SRC-LEATHER-2025","slug":"sofa-leather-emissions-2025","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Emission characteristics and probabilistic health risk of volatile organic compounds from leather sofa","authors":"Chuanhui Mu, Yuling Tang, Zhaohui Yang, Jianfei Zhou & Bi Shi","publisher":"Journal of Environmental Sciences","date":"2025-02","doi":"10.1016/j.jes.2023.08.035","url":"https://doi.org/10.1016/j.jes.2023.08.035","topics":["leather","upholstery","indoor air","hexanal"]},{"id":"SRC-CANDLE-2015","slug":"scented-candle-emissions-2015","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Characterization of hazardous and odorous volatiles emitted from scented candles before lighting and when lit","authors":"Jeong-Hyeon Ahn, Ki-Hyun Kim, Yong-Hyun Kim & Bo-Won Kim","publisher":"Journal of Hazardous Materials","date":"2015-04","doi":"10.1016/j.jhazmat.2014.12.040","url":"https://doi.org/10.1016/j.jhazmat.2014.12.040","topics":["candles","scented candles","indoor air","esters"]},{"id":"SRC-CARPET-1993","slug":"new-carpet-emissions-1993","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Emissions of Volatile Organic Compounds from New Carpets Measured in a Large-Scale Environmental Chamber","authors":"Alfred T. Hodgson, John D. Wooley & Joan M. Daisey","publisher":"Air & Waste","date":"1993-03","doi":"10.1080/1073161x.1993.10467136","url":"https://doi.org/10.1080/1073161x.1993.10467136","topics":["carpet","indoor air","4-phenylcyclohexene","environmental chamber"]},{"id":"SRC-VALENCIA-BREAD-2024","slug":"valencia-artisan-bread-volatiles-2024","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia","authors":"Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch & Francisca Randez-Gil","publisher":"Foods","date":"2024-11-29","doi":"10.3390/foods13233872","url":"https://doi.org/10.3390/foods13233872","topics":["bread","artisan bread","sourdough","Valencia"]},{"id":"SRC-LEMOINNE-1858","slug":"lemoinne-quelques-jours-en-espagne-1858","kind":"HISTORICAL RECORD","tier":"PRIMARY","title":"Quelques jours en Espagne","authors":"John Lemoinne","publisher":"Revue des Deux Mondes","date":"1858","doi":null,"url":"https://fr.wikisource.org/wiki/Quelques_jours_en_Espagne","topics":["Spain","travel writing","Spanish cooking","1850s"]},{"id":"SRC-BARRACA-1901","slug":"blasco-ibanez-la-barraca-1901","kind":"HISTORICAL RECORD","tier":"PRIMARY","title":"La barraca","authors":"Vicente Blasco Ibáñez","publisher":"F. Sempere y Compañía","date":"1901","doi":null,"url":"https://es.wikisource.org/wiki/La_barraca","topics":["Valencia","novel","huerta","Water Tribunal"]}],"claims":[{"id":"CLM-PETRICHOR-001","slug":"petrichor-rain-on-dry-ground","title":"Petrichor and rain on dry ground","smellSlugs":["rain","petrichor","soil","garden-after-rain"],"sourceIds":["SRC-PETRICHOR-1964"],"text":"The scientific literature has used the term petrichor for the characteristic earthy odour associated with rain acting on dry mineral and soil environments.","scope":"Historical scientific framing of petrichor; this does not mean every rainy environment has one identical chemical profile."},{"id":"CLM-OLDBOOK-001","slug":"old-book-paper-degradation-volatiles","title":"Old-book aroma and paper degradation volatiles","smellSlugs":["old-book","library"],"sourceIds":["SRC-OLDBOOK-2009"],"text":"Research on historic paper has measured volatile organic compounds released during material degradation and linked those emissions to the characteristic smell of old books.","scope":"Supports the role of paper degradation volatiles; individual books and libraries can differ by materials, storage and environment."},{"id":"CLM-COFFEE-001","slug":"coffee-aroma-volatile-complexity","title":"Coffee aroma is chemically complex","smellSlugs":["coffee"],"sourceIds":["SRC-COFFEE-2022"],"text":"Coffee aroma is chemically complex: a review of how its volatile compounds are analysed finds them challenging to resolve and concludes that no single analytical method captures that complexity on its own.","scope":"Supports aroma complexity and the limits of analysis; it does not give one fixed list of compounds that defines every coffee."},{"id":"CLM-GREEN-001","slug":"green-leaf-volatiles-after-plant-damage","title":"Green leaf volatiles after plant damage","smellSlugs":["cut-grass","tomato-leaf"],"sourceIds":["SRC-GLV-2022"],"text":"Green leaf volatiles, six-carbon compounds found throughout vascular plants, are produced almost immediately when stresses such as insect feeding damage plant tissue, while their levels in intact tissue are low.","scope":"Supports the rapid release of green leaf volatiles from damaged tissue; the review itself does not describe their odour, and profiles vary across species and conditions."},{"id":"CLM-CITRUS-001","slug":"citrus-peel-volatile-oils","title":"Citrus peel aroma and volatile oils","smellSlugs":["orange-peel","lemon-zest","bergamot"],"sourceIds":["SRC-CITRUS-2019"],"text":"Citrus peel aroma is strongly associated with volatile essential-oil compounds in the rind, with terpene-rich compositions that vary across citrus species.","scope":"Supports citrus-peel volatile chemistry; it does not imply orange, lemon and bergamot peel smell identical."},{"id":"CLM-MANGO-001","slug":"mango-multi-compound-aroma","title":"Mango aroma is multi-compound and cultivar-dependent","smellSlugs":["mango"],"sourceIds":["SRC-MANGO-2006"],"text":"Mango aroma arises from multiple odor-active volatile compounds rather than one single defining molecule, and the relative contribution of those compounds varies across cultivars.","scope":"Supports a multi-compound, cultivar-dependent aroma model; it does not define one universal mango volatile profile."},{"id":"CLM-PINEAPPLE-001","slug":"pineapple-aroma-key-volatiles","title":"Pineapple aroma and key volatile contributors","smellSlugs":["pineapple"],"sourceIds":["SRC-PINEAPPLE-2023"],"text":"Pineapple aroma has been linked to a large set of volatile organic compounds, with a smaller subset identified as key contributors to its characteristic sensory aroma.","scope":"Supports aroma complexity and key volatile contributors; exact profiles differ by variety and maturity."},{"id":"CLM-GINGER-001","slug":"ginger-aroma-active-volatiles","title":"Ginger contains multiple aroma-active volatiles","smellSlugs":["ginger"],"sourceIds":["SRC-GINGER-2017"],"text":"Gas chromatography–olfactometry studies of ginger have identified multiple aroma-active volatile compounds, including several especially potent odorants.","scope":"Supports a multi-compound aroma basis in ginger; it does not imply identical composition across fresh, dried or processed ginger."},{"id":"CLM-PEPPER-001","slug":"black-pepper-volatile-complexity","title":"Black pepper has a complex volatile profile","smellSlugs":["black-pepper"],"sourceIds":["SRC-PEPPER-2019"],"text":"Essential oils of black pepper fruits from Madagascar and Brazil were dominated by α-pinene, sabinene, β-pinene, δ-3-carene, limonene and β-caryophyllene, and their relative amounts grouped by origin.","scope":"Composition of hydrodistilled essential oils, not the odour potency of each compound; origin and processing change the profile."},{"id":"CLM-CARAMEL-001","slug":"caramelisation-forms-aroma-volatiles","title":"Caramelisation forms aroma-active volatile compounds","smellSlugs":["caramel"],"sourceIds":["SRC-CARAMEL-1994"],"text":"Heating sugars during caramelisation forms both brown-colored products and volatile compounds responsible for characteristic caramel aroma.","scope":"Supports aroma formation during sugar caramelisation; exact products depend on sugar type and reaction conditions."},{"id":"CLM-RICE-001","slug":"cooked-rice-aroma-and-2ap","title":"Cooked rice aroma and 2-acetyl-1-pyrroline","smellSlugs":["cooked-rice"],"sourceIds":["SRC-RICE-2008"],"text":"Cooked rice contains many volatile compounds, while 2-acetyl-1-pyrroline is a well-established contributor to the characteristic aroma of aromatic rice.","scope":"Supports aroma complexity and the role of 2-acetyl-1-pyrroline in aromatic rice; not every rice variety has the same sensory profile."},{"id":"CLM-WOODSMOKE-001","slug":"hardwood-smoke-phenolic-odorants","title":"Phenolic odorants in hardwood smoke","smellSlugs":["wood-smoke"],"sourceIds":["SRC-WOODSMOKE-2025"],"text":"A gas chromatography–olfactometry study of condensed mixed-hardwood smoke found phenolic compounds such as guaiacol, 4-methylguaiacol and 4-methylsyringol among its most potent odorants, alongside compounds such as 2,3-butanedione.","scope":"Supports the odorants of one condensed hardwood smoke studied for food smoking; open fires, other woods and burning conditions can differ."},{"id":"CLM-BREAD-001","slug":"key-odorants-of-wheat-bread-crust-and-crumb","title":"Key odorants of wheat bread crust and crumb","smellSlugs":["fresh-bread"],"sourceIds":["SRC-BREAD-2010"],"text":"A review of bread aroma chemistry reports 2-acetyl-1-pyrroline, (E)-2-nonenal, 3-methylbutanal, 2,3-butanedione, methional and (Z)-2-nonenal as primary odorants of wheat bread crust, with 2-acetyl-1-pyrroline suggested as the key crust odorant behind its cracker-like note; the crumb has a different set, and these odorants are generated mainly during baking.","scope":"Wheat bread; crust and crumb differ, and odorants depend on ingredients, fermentation and baking."},{"id":"CLM-CHOCOLATE-001","slug":"odorants-that-distinguish-dark-chocolates","title":"Odorants that distinguish dark chocolates","smellSlugs":["dark-chocolate"],"sourceIds":["SRC-CHOCOLATE-2020"],"text":"A gas chromatography–olfactometry comparison of dark chocolates found that heterocyclic compounds such as furanones, pyranones, lactones, a pyrrole and a pyrazine played a prominent role among the odorants that distinguished their aromas, together with secondary alcohols, acids and esters.","scope":"Odorants that tell twelve dark chocolates apart, not a complete account of dark chocolate aroma."},{"id":"CLM-VANILLA-001","slug":"how-curing-forms-vanilla-aroma","title":"How curing forms vanilla aroma","smellSlugs":["vanilla-bean"],"sourceIds":["SRC-VANILLA-2011"],"text":"In traditionally cured vanilla beans, most glucovanillin was hydrolysed in the first stages of curing, and the aromatic compounds freed from their bound forms can be converted further, significantly changing the aroma profile of the cured bean.","scope":"Vanilla planifolia beans cured by one traditional method; it describes how the aroma forms, not a ranked list of key odorants."},{"id":"CLM-STRAWBERRY-001","slug":"volatile-classes-behind-strawberry-aroma","title":"Volatile classes behind strawberry aroma","smellSlugs":["strawberry"],"sourceIds":["SRC-STRAWBERRY-2023"],"text":"A review reports that fresh strawberries contain more than 360 volatile compounds, including esters, furans, terpenes, alcohols, aldehydes, ketones and sulfur compounds, and that terpenoids, furanones and sulfur compounds, though far less concentrated than the esters, have a considerable impact on how their aroma is perceived.","scope":"Compound classes rather than individual key odorants; the review also covers how drying changes the profile."},{"id":"CLM-BANANA-001","slug":"predominant-banana-volatiles-during-ripening","title":"Predominant banana volatiles during ripening","smellSlugs":["banana"],"sourceIds":["SRC-BANANA-2018"],"text":"In two banana cultivars, isoamyl acetate, hexanal, trans-2-hexenal and 1-hexanol were among the predominant volatile compounds, and their levels changed as the fruit ripened.","scope":"Two cultivars; it reports abundance without olfactometry, so odour potency is not established."},{"id":"CLM-APPLE-001","slug":"many-volatiles-shape-apple-aroma","title":"Many volatiles shape apple aroma","smellSlugs":["apple"],"sourceIds":["SRC-APPLE-2025"],"text":"A review reports that apple aroma results from the interaction of many volatiles, including esters, alcohols, aldehydes and terpenoids, formed mainly through fatty acid, amino acid, terpenoid and phenylpropanoid metabolism.","scope":"Compound classes and pathways, not individual key odorants; aroma varies with cultivar."},{"id":"CLM-BUTTER-001","slug":"key-odorants-of-butter","title":"Key odorants of butter","smellSlugs":["butter"],"sourceIds":["SRC-BUTTER-2007"],"text":"A review of aroma studies reports that sweet cream butter is characterised by lactones and sulfur compounds, while the key odorants of sour cream butter are diacetyl, butanoic acid and δ-decalactone, formed mainly by lactic acid bacteria.","scope":"Key odorants differ between sweet cream, sour cream and heated butter and butter oil."},{"id":"CLM-CHEDDAR-001","slug":"potent-odorants-of-cheddar-cheese","title":"Potent odorants of Cheddar cheese","smellSlugs":["cheese"],"sourceIds":["SRC-CHEDDAR-2021"],"text":"Aroma extract dilution analysis identified 39 potent odorants in Cheddar cheese; compounds such as acetic and butanoic acids, dimethyl trisulfide, methional and 1-octen-3-one differed most between cheeses ripened for different times.","scope":"Cheddar ripened for 6 to 14 months; cheese aroma varies widely between cheese types."},{"id":"CLM-BLACKTEA-001","slug":"key-odorants-of-sun-dried-black-tea","title":"Key odorants of sun-dried black tea","smellSlugs":["black-tea"],"sourceIds":["SRC-BLACKTEA-2022"],"text":"Aroma recombination and omission tests confirmed (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool and geraniol as key odour-active compounds of a sun-dried black tea.","scope":"One sun-dried black tea; black tea aroma varies with cultivar, origin and processing."},{"id":"CLM-COCONUT-001","slug":"lactones-in-coconut-aroma","title":"Lactones in coconut aroma","smellSlugs":["coconut"],"sourceIds":["SRC-COCONUT-1984"],"text":"An analysis of dried coconut identified saturated δ-lactones with 8, 10 and 12 carbon atoms as the main components giving coconut its characteristic mild, sweet flavour.","scope":"Dried coconut analysed in 1984 without olfactometry; fresh coconut, coconut water and coconut oil may differ."},{"id":"CLM-POPCORN-001","slug":"volatiles-linked-to-popcorn-aroma","title":"Volatiles linked to popcorn aroma","smellSlugs":["popcorn"],"sourceIds":["SRC-POPCORN-2006"],"text":"A comparison of popped popcorn hybrids suggested that volatiles including 2-furfurylthiol, methional, 4-vinylguaiacol, 2-pentylfuran, guaiacol and 2-acetylpyrrole may be partly responsible for typical popcorn aroma.","scope":"Six hot-air-popped hybrids; the links are correlations stated tentatively by the authors, without olfactometry."},{"id":"CLM-MUSHROOM-001","slug":"main-aroma-component-of-cooked-button-mushroom","title":"Main aroma component of cooked button mushroom","smellSlugs":["mushroom"],"sourceIds":["SRC-MUSHROOM-2024"],"text":"Odour activity values and omission tests identified seven key aroma compounds of button mushroom, with 1-octen-3-one the main aroma component of the cooked mushroom.","scope":"Button mushroom (Agaricus bisporus) cooked several ways; other species and preparations differ."},{"id":"CLM-GARLIC-001","slug":"thiosulfinates-in-the-smell-of-fresh-garlic","title":"Thiosulfinates in the smell of fresh garlic","smellSlugs":["garlic"],"sourceIds":["SRC-GARLIC-2019"],"text":"A review reports that the pungent odour of fresh garlic comes mainly from thiosulfinates and their breakdown products; the cloves' reactive sulfur substances are readily converted into many volatile compounds when garlic is processed.","scope":"Fresh garlic; heated, black and aged garlic have different volatile profiles."},{"id":"CLM-PEACH-001","slug":"key-contributors-to-peach-aroma","title":"Key contributors to peach aroma","smellSlugs":["peach"],"sourceIds":["SRC-PEACH-2022"],"text":"An analysis of peach varieties found alcohols, ketones, esters and aldehydes contributed most to the aroma, and identified (E,E)-2,6-nonadienal, γ-decalactone, β-ionone and hexyl hexanoate as key contributors.","scope":"Peach types from one region, ranked by relative odour activity values without olfactometry."},{"id":"CLM-MILK-001","slug":"aroma-active-compounds-of-milk","title":"Aroma-active compounds of milk","smellSlugs":["fresh-milk"],"sourceIds":["SRC-MILK-2024"],"text":"Gas chromatography–olfactometry of pasteurised and UHT milks detected 48 aroma-active compounds, 11 of them key, and milky odour correlated positively with γ-dodecalactone and γ-nonanolactone.","scope":"Six commercial pasteurised and UHT milks; the lactone links are correlations, and raw milk was not studied."},{"id":"CLM-VINEGAR-001","slug":"key-aroma-compounds-of-an-aged-vinegar","title":"Key aroma compounds of an aged vinegar","smellSlugs":["vinegar"],"sourceIds":["SRC-VINEGAR-2020"],"text":"Recombination and omission experiments showed seven compounds contribute importantly to the aroma of an aged Chinese cereal vinegar: 2,3-butanedione, acetic acid, 2-methylpropanal, sotolon, 2,4,5-trimethyloxazole, 3-methylbutanoic acid and tetramethylpyrazine.","scope":"One traditional aged cereal vinegar; fruit, wine and distilled vinegars differ."},{"id":"CLM-WATERMELON-001","slug":"c9-aldehydes-in-watermelon-aroma","title":"C9 aldehydes in watermelon aroma","smellSlugs":["watermelon"],"sourceIds":["SRC-WATERMELON-2018"],"text":"In fresh juice of five watermelon varieties, the C9 aldehydes (Z)-6-nonenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal and (E,E)-2,4-nonadienal contributed more to the aroma than the alcohols, because of their lower odour thresholds.","scope":"Fresh juice of five varieties from one region; the main volatiles differed between variety groups."},{"id":"CLM-BROWNSUGAR-001","slug":"aroma-active-compounds-of-brown-sugar","title":"Aroma-active compounds of brown sugar","smellSlugs":["brown-sugar"],"sourceIds":["SRC-BROWNSUGAR-2021"],"text":"Thirty-seven aroma-active compounds were found in non-centrifugal brown cane sugar, mainly ketones, pyrazines, alkanes, phenols and alcohols, giving caramel, sweet and fruity notes.","scope":"Non-centrifugal cane sugar, which differs from refined sugar with molasses added back."},{"id":"CLM-ROSE-001","slug":"main-volatiles-of-fresh-white-oil-bearing-rose","title":"Main volatiles of fresh white oil-bearing rose","smellSlugs":["rose"],"sourceIds":["SRC-ROSE-2025"],"text":"Headspace analysis of fresh white oil-bearing rose (Rosa alba) flowers found an aroma-bearing volatile fraction made up mainly of monoterpene alcohols, with 2-phenylethanol, geraniol, and citronellol with nerol the most abundant.","scope":"Fresh Rosa alba flowers from Bulgarian clones; relative amounts differed between clones and between petals and whole blossoms, and other rose species and rose oil differ."},{"id":"CLM-JASMINE-001","slug":"volatiles-emitted-by-jasminum-sambac-flowers","title":"Volatiles emitted by Jasminum sambac flowers","smellSlugs":["jasmine"],"sourceIds":["SRC-JASMINE-2017"],"text":"In volatiles emitted by living Jasminum sambac flowers, α-farnesene, linalool and benzyl acetate were the most abundant compounds, and blocking α-farnesene production also diminished the flowers' sweet scent.","scope":"One J. sambac cultivar across flowering stages; it reports abundance, not odour potency, and other jasmine species differ."},{"id":"CLM-LAVENDER-001","slug":"linalool-and-linalyl-acetate-in-lavender-oil","title":"Linalool and linalyl acetate in lavender oil","smellSlugs":["lavender"],"sourceIds":["SRC-LAVENDER-2025"],"text":"A review reports linalool and linalyl acetate as the most abundant compounds of lavender essential oil, whose composition depends on genotype, environment and flower development.","scope":"Lavender essential oils in general; abundance, not odour contribution, and composition varies with species, genotype, harvest stage and environment."},{"id":"CLM-GARDENIA-001","slug":"major-floral-volatiles-of-gardenia","title":"Major floral volatiles of gardenia","smellSlugs":["gardenia"],"sourceIds":["SRC-GARDENIA-2024"],"text":"GC-MS analysis of flower extracts from gardenia genotypes reported α-farnesene, benzyl tiglate, cis-3-hexenyl tiglate, jasmine lactone and linalool as the major volatile compounds of the floral aroma.","scope":"Flower extracts of Gardenia jasminoides genotypes and cultivars; based on GC-MS composition, not olfactometry."},{"id":"CLM-MINT-001","slug":"menthol-and-menthone-in-peppermint-oil","title":"Menthol and menthone in peppermint oil","smellSlugs":["mint"],"sourceIds":["SRC-MINT-2021"],"text":"GC-MS analysis of the essential oil of one peppermint cultivar identified menthol and menthone as its main components, followed by limonene, menthyl acetate and β-caryophyllene.","scope":"One peppermint cultivar ('Kristinka'); composition only, and it does not cover spearmint or other mint species."},{"id":"CLM-BASIL-001","slug":"volatiles-linked-to-basils-clove-like-and-piquant-smell","title":"Volatiles linked to basil's clove-like and piquant smell","smellSlugs":["basil"],"sourceIds":["SRC-BASIL-2023"],"text":"A sensory and volatilomics comparison of nine basil types linked eugenol and germacrene D to a clove-like smell, and β-pinene and γ-cadinene to a piquant smell.","scope":"Correlations across nine Ocimum types; association rather than proof of cause, and basil chemotypes differ widely."},{"id":"CLM-ROSEMARY-001","slug":"rosemary-oil-composition-and-chemotypes","title":"Rosemary oil composition and chemotypes","smellSlugs":["rosemary"],"sourceIds":["SRC-ROSEMARY-2017"],"text":"Rosemary essential oils from six countries were dominated by α-pinene and 1,8-cineole, with verbenone, borneol, camphor and limonene also present, and at least five chemotypes were distinguished.","scope":"Essential oil composition, not odour potency; proportions vary with origin and chemotype."},{"id":"CLM-SAGE-001","slug":"thujone-camphor-and-cineole-in-sage-oil","title":"Thujone, camphor and cineole in sage oil","smellSlugs":["sage"],"sourceIds":["SRC-SAGE-2023"],"text":"Essential oil of wild and cultivated sage was dominated by cis-thujone, camphor and 1,8-cineole, in proportions that differed between wild and cultivated plants.","scope":"Salvia officinalis oils from one study; composition, not odour potency, and growing conditions such as shading shift the proportions."},{"id":"CLM-THYME-001","slug":"thymol-in-thyme-essential-oil","title":"Thymol in thyme essential oil","smellSlugs":["thyme"],"sourceIds":["SRC-THYME-2021"],"text":"A commercial thyme essential oil contained thymol as its main component, followed by p-cymene, 1,8-cineole, γ-terpinene and carvacrol.","scope":"One commercial oil of the thymol type; composition only, and thyme has several chemotypes."},{"id":"CLM-CINNAMON-001","slug":"cinnamaldehyde-in-cinnamon-bark-aroma","title":"Cinnamaldehyde in cinnamon bark aroma","smellSlugs":["cinnamon"],"sourceIds":["SRC-CINNAMON-2022"],"text":"In a water extract of cinnamon bark assessed by odour activity values, cinnamaldehyde made the largest contribution to the aroma, among aroma-active compounds that also included hexanal, nonanal, limonene, 1-octen-3-ol, linalool and anethole.","scope":"Laboratory extracts of one bark sample; the extraction medium and time changed the profile."},{"id":"CLM-CLOVE-001","slug":"eugenol-in-clove-essential-oil","title":"Eugenol in clove essential oil","smellSlugs":["clove"],"sourceIds":["SRC-CLOVE-2021"],"text":"A review reports eugenol as the major compound of clove essential oil, at least half of it, with eugenyl acetate, β-caryophyllene and α-humulene making up a further 10–40%.","scope":"Clove essential oil and extracts; composition, not odour potency, and amounts vary with the extraction method."},{"id":"CLM-PINENEEDLE-001","slug":"volatiles-of-pine-needle-and-cone-oils","title":"Volatiles of pine needle and cone oils","smellSlugs":["pine-needles"],"sourceIds":["SRC-PINENEEDLE-2024"],"text":"Essential oils from the needles and green cones of four pine species contained high percentages of α-pinene, (E)-caryophyllene, limonene, germacrene D, myrcene and δ-3-carene.","scope":"Needle and cone oils of four Pinus species from one region, reported together; composition, not odour potency."},{"id":"CLM-PINERESIN-001","slug":"pinenes-in-the-volatile-part-of-pine-resin","title":"Pinenes in the volatile part of pine resin","smellSlugs":["pine-resin"],"sourceIds":["SRC-PINERESIN-2026"],"text":"Pine oleoresin consists of turpentine and rosin; in one pine species the volatile turpentine fraction consisted mainly of α-pinene and β-pinene.","scope":"A methods study of two pine species' resin products; composition, not odour, and the rosin acids are not volatile."},{"id":"CLM-NEWCAR-001","slug":"volatile-emissions-inside-new-vehicles","title":"Volatile emissions inside new vehicles","smellSlugs":["new-car"],"sourceIds":["SRC-NEWCAR-2022"],"text":"In new vehicles parked in sunshine, interior materials released higher concentrations and more kinds of volatile organic compounds than in a test chamber, including alkanes, alcohols, ketones, benzenes, alkenes, aldehydes, esters and naphthalene, and the levels fell to chamber levels after a period of driving.","scope":"New vehicles of three brands; it measures emissions, not odour, and levels varied with model, speed, ventilation and temperature."},{"id":"CLM-GASOLINE-001","slug":"aromatic-hydrocarbons-in-gasoline-vapour","title":"Aromatic hydrocarbons in gasoline vapour","smellSlugs":["gasoline"],"sourceIds":["SRC-GASOLINE-2025"],"text":"In the headspace vapour of regular and premium gasoline, aromatic hydrocarbons made up about 87–88% of the targeted volatile compounds measured.","scope":"Three commercial gasolines from one country and 32 target compounds; composition, not odour, and fuel formulations vary by region and grade."},{"id":"CLM-PLASTIC-001","slug":"volatiles-emitted-by-plastic-packaging-films","title":"Volatiles emitted by plastic packaging films","smellSlugs":["plastic"],"sourceIds":["SRC-PLASTIC-2023"],"text":"Pieces of plastic food-packaging film emitted material-specific volatile compounds: mostly branched alkanes and alkenes from polypropylene/polyamide, octane and aldehydes from polypropylene, and aldehydes and propanoic acid from polylactic acid.","scope":"Three packaging films screened by GC–MS, not by odour analysis; it does not cover plastics in general."},{"id":"CLM-OAK-001","slug":"aroma-of-toasted-oak-wood","title":"Aroma of toasted oak wood","smellSlugs":["oak-wood"],"sourceIds":["SRC-OAK-2024"],"text":"A sensory panel described toasted sessile oak with six aroma descriptors (fresh wood, fresh green, sweet, roasted, spicy and smoky), and thymoquinone (pencil and cedar odour) and verbenone (fresh, menthol and tea-leaf odour) were identified as contributing volatiles.","scope":"Toasted cooperage oak (Quercus petraea) studied for wine and spirits; untoasted or other oak may differ."},{"id":"CLM-PINEWOOD-001","slug":"odorants-of-scots-pine-wood","title":"Odorants of Scots pine wood","smellSlugs":["fresh-wood"],"sourceIds":["SRC-PINEWOOD-2023"],"text":"Gas chromatography–olfactometry of Scots pine wood strands and boards made from them found over 30 odour-active substances, mainly monoterpenes and monoterpenoids, with aliphatic aldehydes, alcohols, acids and phenolic compounds.","scope":"One softwood species and its strand board; other woods have different odorants."},{"id":"CLM-INCENSECEDAR-001","slug":"odorants-of-incense-cedar-pencil-wood","title":"Odorants of incense cedar pencil wood","smellSlugs":["pencil-shavings","cedar"],"sourceIds":["SRC-INCENSECEDAR-2017"],"text":"Aroma extract dilution analysis of incense cedar wood, commonly used for pencils, detected more than 60 odorous substances, mainly terpenes, fatty-acid degradation products and phenolic compounds, and found that thymoquinone has a pencil-like odour.","scope":"One wood sample of Calocedrus decurrens; other woods called cedar differ, and pencil shavings were not studied directly."},{"id":"CLM-LAUNDRY-001","slug":"volatiles-from-line-dried-laundry","title":"Volatiles from line-dried laundry","smellSlugs":["fresh-laundry"],"sourceIds":["SRC-LAUNDRY-2020"],"text":"Cotton towels rinsed in pure water and dried outdoors in sunlight released C5–C9 oxidised compounds, including aldehydes such as pentanal, hexanal, heptanal, octanal and nonanal, which were not observed after drying indoors or outdoors without sunlight.","scope":"Detergent-free cotton towels analysed without olfactometry; that sunlit surface photochemistry produces the smell is the authors' proposal."},{"id":"CLM-MUSEUM-001","slug":"a-documented-museum-smellscape","title":"A documented museum smellscape","smellSlugs":["museum"],"sourceIds":["SRC-MUSEUM-2026"],"text":"The smellscape of an ethnographic museum was documented through participatory smell walks and a survey with 120 visitors and follow-up interviews with 30 of them, describing how visitors detected, associated and evaluated its odours.","scope":"One ethnographic museum in China, studied from a tourism perspective; it does not characterise a general museum smell chemically."},{"id":"CLM-FRANKINCENSE-001","slug":"key-odorants-of-frankincense-resin","title":"Key odorants of frankincense resin","smellSlugs":["church-incense"],"sourceIds":["SRC-FRANKINCENSE-2015"],"text":"Aroma extract dilution analysis of frankincense (Boswellia sacra) resin from Somalia and Oman detected 23 odorants; key odorants included α-pinene, β-myrcene, linalool, p-cresol and two unidentified sesquiterpenoids.","scope":"Unburnt resin of one Boswellia species; the smoke of burning incense and other incense blends were not studied."},{"id":"CLM-HISTORICBOOK-001","slug":"documenting-the-smell-of-historic-books","title":"Documenting the smell of historic books","smellSlugs":["library","old-book"],"sourceIds":["SRC-HISTORICBOOK-2017"],"text":"A heritage-science study documented the smell of historic paper by combining visitor descriptions of a historic book extract, a sensory evaluation in a historic library and chemical sampling of volatiles from a historic book and library, producing a Historic Book Odour Wheel.","scope":"One case study of historic paper, proposed as a framework for recording heritage smells; other collections and libraries differ."},{"id":"CLM-CARDBOARD-001","slug":"odorants-of-cardboard","title":"Odorants of cardboard","smellSlugs":["cardboard","wet-cardboard"],"sourceIds":["SRC-CARDBOARD-2009"],"text":"Aroma extract dilution analysis detected 36 odour-active compounds in cardboard, with vanillin, (E)-2-nonenal, γ-nonalactone, 2-methoxyphenol and δ-decalactone among the most intense, and moistening the cardboard released them extensively.","scope":"Cardboard samples analysed in one study; cardboard varies with its fibres, recycling and storage."},{"id":"CLM-NEWCARODOUR-001","slug":"odorants-in-new-car-cabins","title":"Odorants in new car cabins","smellSlugs":["new-car"],"sourceIds":["SRC-NEWCARODOUR-2022"],"text":"Gas chromatography–olfactometry of the cabins of two new cars detected 41 potent odorants; the most dominant were esters, saturated and unsaturated aldehydes, unsaturated ketones, rose ketones, phenolic and benzene derivatives and pyrazines.","scope":"Two new cars with different seat upholstery in a controlled environment, as a proof of principle; other models and materials differ."},{"id":"CLM-POLYURETHANE-001","slug":"odorants-of-flexible-polyurethane","title":"Odorants of flexible polyurethane","smellSlugs":["new-furniture"],"sourceIds":["SRC-POLYURETHANE-2024"],"text":"Gas chromatography–olfactometry of fifteen flexible polyurethane samples, a material used in upholstery and mattresses, identified 50 odorants from classes including tertiary amines, fatty acid oxidation products, short-chain aldehydes and pyrazines.","scope":"Eight common types of flexible polyurethane; finished furniture also contains woods, glues, finishes and textiles."},{"id":"CLM-ONION-001","slug":"a-potent-odorant-of-raw-and-cooked-onion","title":"A potent odorant of raw and cooked onion","smellSlugs":["onion"],"sourceIds":["SRC-ONION-2004"],"text":"A stable isotope dilution assay found the potent onion odorant 3-mercapto-2-methylpentan-1-ol at 8–32 µg/kg in raw onions and at much higher levels in sliced, stored and then cooked onions, which suggests it forms from precursors produced enzymatically when raw onions are cut.","scope":"One potent odorant measured in onions of different origins; it is not a complete account of onion aroma."},{"id":"CLM-HONEY-001","slug":"volatile-compounds-behind-honey-aroma","title":"Volatile compounds behind honey aroma","smellSlugs":["honey"],"sourceIds":["SRC-HONEY-2011"],"text":"A review reports that honey volatiles include aldehydes, ketones, acids, alcohols, hydrocarbons, norisoprenoids, terpenes, benzene compounds and furan and pyran derivatives, that they influence an aroma described as, among others, sweet, citrus, floral, almond or rancid, and that a compound's contribution to that aroma is determined by its odour activity value.","scope":"Honey in general; the volatiles differ with the floral and geographical origin of the honey."},{"id":"CLM-YOGURT-001","slug":"compounds-that-shape-yogurt-aroma","title":"Compounds that shape yogurt aroma","smellSlugs":["yogurt"],"sourceIds":["SRC-YOGURT-2010"],"text":"A review reports more than 100 volatiles in plain yogurt and finds that, besides lactic acid, acetaldehyde, diacetyl, acetoin, acetone and 2-butanone contribute most to its typical aroma and flavour.","scope":"Plain yogurt; extended storage produces off-flavours from lipid oxidation."},{"id":"CLM-PEANUT-001","slug":"key-odorants-of-roasted-peanuts","title":"Key odorants of roasted peanuts","smellSlugs":["peanut-butter"],"sourceIds":["SRC-PEANUT-2010"],"text":"In pan-roasted peanut meal, methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, 2-methylbutanal, 3-methylbutanal and the popcorn-like 2-acetyl-1-pyrroline had the highest odour activity values, and aroma recombination confirmed the importance of methanethiol and lipid degradation products in the characteristic roasted peanut aroma.","scope":"Raw peanuts and freshly pan-roasted peanut meal, not peanut butter itself, whose roasted peanut smell it explains only in part."},{"id":"CLM-ALMOND-001","slug":"aroma-compounds-of-raw-and-roasted-almonds","title":"Aroma compounds of raw and roasted almonds","smellSlugs":["almond"],"sourceIds":["SRC-ALMOND-2017"],"text":"Aroma extract dilution analysis found 1-octen-3-one and acetic acid important in raw almonds, while methional, 2-methylbutanal, 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione predominated in dry-roasted almonds, formed through the Maillard reaction and lipid and sugar degradation.","scope":"Raw almonds in one study; its dry-roasted findings are recorded as a separate claim for Toasted Almonds."},{"id":"CLM-ALMOND-002","slug":"aroma-compounds-of-dry-roasted-almonds","title":"Aroma compounds of dry-roasted almonds","smellSlugs":["toasted-almonds"],"sourceIds":["SRC-ALMOND-2017"],"text":"In dry-roasted almonds, aroma extract dilution analysis found methional, 2-methylbutanal, 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione predominant, formed through the Maillard reaction and lipid and sugar degradation.","scope":"Dry-roasted almonds in one study that also compared raw and oil-roasted almonds."},{"id":"CLM-ORANGEJUICE-001","slug":"the-odour-of-fresh-squeezed-orange-juice","title":"The odour of fresh-squeezed orange juice","smellSlugs":["fresh-orange-juice"],"sourceIds":["SRC-ORANGEJUICE-2008"],"text":"A review of fresh-squeezed orange juice odour lists 36 consensus aroma-active compounds from gas chromatography–olfactometry studies, mostly at trace levels, notes that (+)-limonene is essential though its exact role is uncertain, and reports that the most successful odour models contain 23 odorants.","scope":"Fresh-squeezed juice; mechanical squeezing raises peel-oil volatiles and changes the balance of key odorants."},{"id":"CLM-COCOA-001","slug":"key-odorants-of-cocoa-powder","title":"Key odorants of cocoa powder","smellSlugs":["cocoa-powder"],"sourceIds":["SRC-COCOA-2006"],"text":"Aroma extract dilution analysis of cocoa powder revealed 35 odour-active compounds, and a recombinate of 24 of them at their natural concentrations reproduced the typical sweet, cocoa-like odour of the powder.","scope":"One cocoa powder with 20% fat."},{"id":"CLM-GRAPE-001","slug":"impact-odorants-of-red-grape-juice","title":"Impact odorants of red grape juice","smellSlugs":["grape"],"sourceIds":["SRC-GRAPE-2000"],"text":"Aroma extract dilution analysis of Cabernet Sauvignon grape juice found 3-(methylsulfanyl)propanal, (E,Z)-nona-2,6-dienal and decanal to have the highest flavour dilution factors among its impact odorants.","scope":"Juice of one Bordeaux red grape variety (Cabernet Sauvignon); the study also covers Cabernet Sauvignon and Merlot wines and the yeast used for fermentation."},{"id":"CLM-CHERRY-001","slug":"aroma-compounds-of-sweet-cherries","title":"Aroma compounds of sweet cherries","smellSlugs":["cherry"],"sourceIds":["SRC-CHERRY-2014"],"text":"In three sweet cherry cultivars, 97 compounds were identified; hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, benzyl alcohol and benzaldehyde were the major free volatiles, and (E)-β-ionone, hexanal, decanal and (E)-2-hexenal had the highest odour activity values.","scope":"Three sweet cherry cultivars; levels, and so their contribution to aroma, varied between them."},{"id":"CLM-NUTMEG-001","slug":"terpenes-behind-the-characteristic-nutmeg-odour","title":"Terpenes behind the characteristic nutmeg odour","smellSlugs":["nutmeg"],"sourceIds":["SRC-NUTMEG-2015"],"text":"Gas chromatography–olfactometry of nutmeg oils linked sabinene, α-pinene and β-pinene to the spice's distinctive note, and high odour activity values established the role of sabinene and α-pinene in imparting its characteristic odour.","scope":"Nutmeg essential oils and headspace volatiles from several extraction methods."},{"id":"CLM-TOMATOPASTE-001","slug":"how-processing-changes-tomato-aroma","title":"How processing changes tomato aroma","smellSlugs":["tomato-sauce"],"sourceIds":["SRC-TOMATOPASTE-1990"],"text":"Compared with fresh tomatoes, tomato paste had (Z)-3-hexenal and hexanal more than 400 times lower and β-damascenone several-fold higher, and the compounds judged most important to its aroma included dimethyl sulfide, β-damascenone, β-ionone, 3-methylbutanal, methional and eugenol.","scope":"Tomato paste, judged from concentrations and odour thresholds; sauces add other ingredients."},{"id":"CLM-PEAR-001","slug":"dominant-volatiles-of-fragrant-pears","title":"Dominant volatiles of fragrant pears","smellSlugs":["pear"],"sourceIds":["SRC-PEAR-2006"],"text":"In stored Kuerle fragrant pears, hexanal, ethyl hexanoate, ethyl butanoate, ethyl acetate, hexyl acetate, ethanol, α-farnesene and butyl acetate were among the dominant volatiles, gas chromatography–olfactometry indicated that the collected volatiles were responsible for the pear's aroma, and during storage some aroma-related volatiles increased while others, especially esters, decreased.","scope":"One pear variety (Pyrus serotina) over months of storage."},{"id":"CLM-LILAC-001","slug":"characteristic-scent-compounds-of-lilac-flowers","title":"Characteristic scent compounds of lilac flowers","smellSlugs":["lilac"],"sourceIds":["SRC-LILAC-2006"],"text":"Headspace analysis of fresh Syringa oblata flowers found the four lilac aldehydes and four lilac alcohols to be the characteristic components of their scent, alongside abundant volatiles such as α-pinene, linalool and the farnesenes.","scope":"One lilac species, in white and purple varieties; composition, not odour potency."},{"id":"CLM-SEAWEED-001","slug":"volatile-compounds-of-edible-seaweeds","title":"Volatile compounds of edible seaweeds","smellSlugs":["seaweed"],"sourceIds":["SRC-SEAWEED-2023"],"text":"A review of edible seaweeds reports volatiles composed mainly of aldehydes, ketones, alcohols, hydrocarbons, esters, acids, sulfur compounds and furans, with benzaldehyde, 2-octenal, octanal, β-ionone and 8-heptadecene identified in several species.","scope":"Edible green, red and brown seaweeds; the review calls for more research on their flavour compounds."},{"id":"CLM-SKIN-001","slug":"volatile-compounds-of-human-skin","title":"Volatile compounds of human skin","smellSlugs":["skin"],"sourceIds":["SRC-SKIN-2008"],"text":"Sampling the upper back and forearm skin of 25 healthy people identified nearly 100 volatile compounds, from both endogenous and exogenous sources, some of which varied with age.","scope":"Skin away from the underarms; profiles differ between people and body sites."},{"id":"CLM-RUBBER-001","slug":"odorants-released-during-rubber-processing","title":"Odorants released during rubber processing","smellSlugs":["rubber"],"sourceIds":["SRC-RUBBER-2019"],"text":"Headspace analysis of 14 rubber types at the drying temperature used in rubber processing found volatile fatty acids such as acetic, propanoic, butanoic, pentanoic and hexanoic acids often above their odour detection thresholds, along with odorous trimethylamine, p-cresol, indole and phenol.","scope":"Natural rubber during processing and storage, not finished rubber products."},{"id":"CLM-LEATHER-001","slug":"what-causes-the-off-odour-of-lower-grade-sofa-leather","title":"What may cause the off-odour of lower-grade sofa leather","smellSlugs":["leather"],"sourceIds":["SRC-LEATHER-2025"],"text":"In sofa leathers of different grades, substantial emissions of aliphatic aldehydes and ketones, particularly hexanal, appear to cause the off-flavour of medium- and low-grade leathers.","scope":"Upholstery leather for sofas; it explains an off-odour, not the smell of leather in general."},{"id":"CLM-CANDLE-001","slug":"what-candles-release-before-and-after-lighting","title":"What candles release before and after lighting","smellSlugs":["candle-wax"],"sourceIds":["SRC-CANDLE-2015"],"text":"Across six candles, five scented and one plain, esters dominated emissions before lighting, formaldehyde reached the highest concentration once lit, and most lit scented candles emitted more low-boiling compounds.","scope":"Six candle types; esters before lighting mainly reflect added fragrance, and formaldehyde is a combustion product, not a wax odour."},{"id":"CLM-CARPET-001","slug":"the-source-of-new-carpet-odour","title":"The source of new-carpet odour","smellSlugs":["fresh-carpet"],"sourceIds":["SRC-CARPET-1993"],"text":"New carpets measured in a 20 m³ environmental chamber emitted a variety of volatile organic compounds; the two with styrene-butadiene rubber latex mainly released 4-phenylcyclohexene, identified as the source of the 'new carpet' odour, and styrene.","scope":"Four carpet types collected at manufacturers' mills (study published 1993); backings and adhesives change the emissions."},{"id":"CLM-BREAD-002","slug":"volatile-compounds-of-artisan-breads-from-valencia","title":"Volatile compounds of artisan breads from Valencia","smellSlugs":["fresh-bread"],"sourceIds":["SRC-VALENCIA-BREAD-2024"],"text":"Most breads from a set of artisanal bakeries in Valencia, Spain, contained over 50 volatile compounds in crumb and crust samples, including aldehydes, alcohols, acids and furans, compared with fewer than 20 in a control industrial bread, where ketones dominated; whole flours (such as spelt, durum wheat or T80) and the leavening agent affected the abundance of certain volatiles, particularly in the crust.","scope":"A set of artisan breads from bakeries in one city, compared with an industrial control bread; it describes their volatile compounds, not a smell unique to Valencia."},{"id":"CLM-GARLIC-002","slug":"garlic-and-spanish-cooking-in-an-1858-travel-essay","title":"Garlic and Spanish cooking in an 1858 French travel essay","smellSlugs":["garlic"],"sourceIds":["SRC-LEMOINNE-1858"],"text":"An 1858 French-language travel essay on Spain says that Spanish cooking has a local colour, that of saffron, and a local scent: garlic and oil that smells of its fruit.","scope":"A foreign visitor's general, somewhat disparaging remark on Spanish cooking, published in 1858; it names no particular place, household or dish, and says nothing about how Spanish cooking smells today."},{"id":"CLM-INCENSE-002","slug":"incense-outside-valencia-cathedral-in-la-barraca","title":"Incense outside Valencia Cathedral in La barraca","smellSlugs":["church-incense"],"sourceIds":["SRC-BARRACA-1901"],"text":"In a 1901 edition of Vicente Blasco Ibáñez's novel La barraca, the narrator depicts how, from time to time, as the cathedral's inner doors open, a cool, damp breath of incense, likened to air from an underground place, spreads into the warm square outside Valencia Cathedral while the judges of the Water Tribunal talk by the door before their session.","scope":"A depiction in a novel set in its author's own time: it shows how the scene was written, not a record of the cathedral's practice, and not how the square smells today."}]}}},{"path":"/data/evidence-model.json","url":"https://smellbook.com/data/evidence-model.json","mediaType":"application/json","sha256":"9b363598f1009dd9c9698f77e81ba33bd144cfe69ba6e653eb6849b40afd9410","bytes":11929,"content":{"schemaVersion":"1.0","generatedAt":"2026-09-22","data":{"schemaVersion":"1.0","generatedAt":"2026-09-22","evidenceClasses":[{"class":"scientific","label":"Scientific evidence","definition":"Supported by registered peer-reviewed research or scientific review literature.","requiresSource":true,"verified":true},{"class":"historical","label":"Historical evidence","definition":"Supported by a registered historical record or archive source.","requiresSource":true,"verified":true},{"class":"cultural","label":"Cultural description","definition":"A description of how a smell is commonly perceived, named or associated. It can vary by person and culture.","requiresSource":false,"verified":false},{"class":"editorial","label":"Editorial interpretation","definition":"A SmellBook editorial decision, such as a classification, a link between entries or a curated list.","requiresSource":false,"verified":false},{"class":"community","label":"Community observation","definition":"A contribution or observation from the public. It never becomes scientific fact automatically.","requiresSource":false,"verified":false},{"class":"predicted","label":"Experimental / predicted","definition":"A computed or experimental candidate relation, published only in Labs. PREDICTED is never VERIFIED.","requiresSource":false,"verified":false}],"provenanceBasisClass":{"profile-related-field":"editorial","editorial-comparison":"editorial","profile-descriptor-field":"cultural","curated-descriptor-list":"cultural","curated-category-list":"editorial","curated-type-list":"editorial","curated-context-list":"editorial","claim-record":"editorial","editorial-place-material-mapping":"editorial","heritage-identity-record":"editorial"},"sourceKindClass":{"PRIMARY RESEARCH":"scientific","REVIEW":"scientific","HISTORICAL RECORD":"historical","ARCHIVE":"historical"},"claimEvidence":[{"claimId":"CLM-PETRICHOR-001","evidenceClass":"scientific","sourceIds":["SRC-PETRICHOR-1964"]},{"claimId":"CLM-OLDBOOK-001","evidenceClass":"scientific","sourceIds":["SRC-OLDBOOK-2009"]},{"claimId":"CLM-COFFEE-001","evidenceClass":"scientific","sourceIds":["SRC-COFFEE-2022"]},{"claimId":"CLM-GREEN-001","evidenceClass":"scientific","sourceIds":["SRC-GLV-2022"]},{"claimId":"CLM-CITRUS-001","evidenceClass":"scientific","sourceIds":["SRC-CITRUS-2019"]},{"claimId":"CLM-MANGO-001","evidenceClass":"scientific","sourceIds":["SRC-MANGO-2006"]},{"claimId":"CLM-PINEAPPLE-001","evidenceClass":"scientific","sourceIds":["SRC-PINEAPPLE-2023"]},{"claimId":"CLM-GINGER-001","evidenceClass":"scientific","sourceIds":["SRC-GINGER-2017"]},{"claimId":"CLM-PEPPER-001","evidenceClass":"scientific","sourceIds":["SRC-PEPPER-2019"]},{"claimId":"CLM-CARAMEL-001","evidenceClass":"scientific","sourceIds":["SRC-CARAMEL-1994"]},{"claimId":"CLM-RICE-001","evidenceClass":"scientific","sourceIds":["SRC-RICE-2008"]},{"claimId":"CLM-WOODSMOKE-001","evidenceClass":"scientific","sourceIds":["SRC-WOODSMOKE-2025"]},{"claimId":"CLM-BREAD-001","evidenceClass":"scientific","sourceIds":["SRC-BREAD-2010"]},{"claimId":"CLM-CHOCOLATE-001","evidenceClass":"scientific","sourceIds":["SRC-CHOCOLATE-2020"]},{"claimId":"CLM-VANILLA-001","evidenceClass":"scientific","sourceIds":["SRC-VANILLA-2011"]},{"claimId":"CLM-STRAWBERRY-001","evidenceClass":"scientific","sourceIds":["SRC-STRAWBERRY-2023"]},{"claimId":"CLM-BANANA-001","evidenceClass":"scientific","sourceIds":["SRC-BANANA-2018"]},{"claimId":"CLM-APPLE-001","evidenceClass":"scientific","sourceIds":["SRC-APPLE-2025"]},{"claimId":"CLM-BUTTER-001","evidenceClass":"scientific","sourceIds":["SRC-BUTTER-2007"]},{"claimId":"CLM-CHEDDAR-001","evidenceClass":"scientific","sourceIds":["SRC-CHEDDAR-2021"]},{"claimId":"CLM-BLACKTEA-001","evidenceClass":"scientific","sourceIds":["SRC-BLACKTEA-2022"]},{"claimId":"CLM-COCONUT-001","evidenceClass":"scientific","sourceIds":["SRC-COCONUT-1984"]},{"claimId":"CLM-POPCORN-001","evidenceClass":"scientific","sourceIds":["SRC-POPCORN-2006"]},{"claimId":"CLM-MUSHROOM-001","evidenceClass":"scientific","sourceIds":["SRC-MUSHROOM-2024"]},{"claimId":"CLM-GARLIC-001","evidenceClass":"scientific","sourceIds":["SRC-GARLIC-2019"]},{"claimId":"CLM-PEACH-001","evidenceClass":"scientific","sourceIds":["SRC-PEACH-2022"]},{"claimId":"CLM-MILK-001","evidenceClass":"scientific","sourceIds":["SRC-MILK-2024"]},{"claimId":"CLM-VINEGAR-001","evidenceClass":"scientific","sourceIds":["SRC-VINEGAR-2020"]},{"claimId":"CLM-WATERMELON-001","evidenceClass":"scientific","sourceIds":["SRC-WATERMELON-2018"]},{"claimId":"CLM-BROWNSUGAR-001","evidenceClass":"scientific","sourceIds":["SRC-BROWNSUGAR-2021"]},{"claimId":"CLM-ROSE-001","evidenceClass":"scientific","sourceIds":["SRC-ROSE-2025"]},{"claimId":"CLM-JASMINE-001","evidenceClass":"scientific","sourceIds":["SRC-JASMINE-2017"]},{"claimId":"CLM-LAVENDER-001","evidenceClass":"scientific","sourceIds":["SRC-LAVENDER-2025"]},{"claimId":"CLM-GARDENIA-001","evidenceClass":"scientific","sourceIds":["SRC-GARDENIA-2024"]},{"claimId":"CLM-MINT-001","evidenceClass":"scientific","sourceIds":["SRC-MINT-2021"]},{"claimId":"CLM-BASIL-001","evidenceClass":"scientific","sourceIds":["SRC-BASIL-2023"]},{"claimId":"CLM-ROSEMARY-001","evidenceClass":"scientific","sourceIds":["SRC-ROSEMARY-2017"]},{"claimId":"CLM-SAGE-001","evidenceClass":"scientific","sourceIds":["SRC-SAGE-2023"]},{"claimId":"CLM-THYME-001","evidenceClass":"scientific","sourceIds":["SRC-THYME-2021"]},{"claimId":"CLM-CINNAMON-001","evidenceClass":"scientific","sourceIds":["SRC-CINNAMON-2022"]},{"claimId":"CLM-CLOVE-001","evidenceClass":"scientific","sourceIds":["SRC-CLOVE-2021"]},{"claimId":"CLM-PINENEEDLE-001","evidenceClass":"scientific","sourceIds":["SRC-PINENEEDLE-2024"]},{"claimId":"CLM-PINERESIN-001","evidenceClass":"scientific","sourceIds":["SRC-PINERESIN-2026"]},{"claimId":"CLM-NEWCAR-001","evidenceClass":"scientific","sourceIds":["SRC-NEWCAR-2022"]},{"claimId":"CLM-GASOLINE-001","evidenceClass":"scientific","sourceIds":["SRC-GASOLINE-2025"]},{"claimId":"CLM-PLASTIC-001","evidenceClass":"scientific","sourceIds":["SRC-PLASTIC-2023"]},{"claimId":"CLM-OAK-001","evidenceClass":"scientific","sourceIds":["SRC-OAK-2024"]},{"claimId":"CLM-PINEWOOD-001","evidenceClass":"scientific","sourceIds":["SRC-PINEWOOD-2023"]},{"claimId":"CLM-INCENSECEDAR-001","evidenceClass":"scientific","sourceIds":["SRC-INCENSECEDAR-2017"]},{"claimId":"CLM-LAUNDRY-001","evidenceClass":"scientific","sourceIds":["SRC-LAUNDRY-2020"]},{"claimId":"CLM-MUSEUM-001","evidenceClass":"scientific","sourceIds":["SRC-MUSEUM-2026"]},{"claimId":"CLM-FRANKINCENSE-001","evidenceClass":"scientific","sourceIds":["SRC-FRANKINCENSE-2015"]},{"claimId":"CLM-HISTORICBOOK-001","evidenceClass":"scientific","sourceIds":["SRC-HISTORICBOOK-2017"]},{"claimId":"CLM-CARDBOARD-001","evidenceClass":"scientific","sourceIds":["SRC-CARDBOARD-2009"]},{"claimId":"CLM-NEWCARODOUR-001","evidenceClass":"scientific","sourceIds":["SRC-NEWCARODOUR-2022"]},{"claimId":"CLM-POLYURETHANE-001","evidenceClass":"scientific","sourceIds":["SRC-POLYURETHANE-2024"]},{"claimId":"CLM-ONION-001","evidenceClass":"scientific","sourceIds":["SRC-ONION-2004"]},{"claimId":"CLM-HONEY-001","evidenceClass":"scientific","sourceIds":["SRC-HONEY-2011"]},{"claimId":"CLM-YOGURT-001","evidenceClass":"scientific","sourceIds":["SRC-YOGURT-2010"]},{"claimId":"CLM-PEANUT-001","evidenceClass":"scientific","sourceIds":["SRC-PEANUT-2010"]},{"claimId":"CLM-ALMOND-001","evidenceClass":"scientific","sourceIds":["SRC-ALMOND-2017"]},{"claimId":"CLM-ALMOND-002","evidenceClass":"scientific","sourceIds":["SRC-ALMOND-2017"]},{"claimId":"CLM-ORANGEJUICE-001","evidenceClass":"scientific","sourceIds":["SRC-ORANGEJUICE-2008"]},{"claimId":"CLM-COCOA-001","evidenceClass":"scientific","sourceIds":["SRC-COCOA-2006"]},{"claimId":"CLM-GRAPE-001","evidenceClass":"scientific","sourceIds":["SRC-GRAPE-2000"]},{"claimId":"CLM-CHERRY-001","evidenceClass":"scientific","sourceIds":["SRC-CHERRY-2014"]},{"claimId":"CLM-NUTMEG-001","evidenceClass":"scientific","sourceIds":["SRC-NUTMEG-2015"]},{"claimId":"CLM-TOMATOPASTE-001","evidenceClass":"scientific","sourceIds":["SRC-TOMATOPASTE-1990"]},{"claimId":"CLM-PEAR-001","evidenceClass":"scientific","sourceIds":["SRC-PEAR-2006"]},{"claimId":"CLM-LILAC-001","evidenceClass":"scientific","sourceIds":["SRC-LILAC-2006"]},{"claimId":"CLM-SEAWEED-001","evidenceClass":"scientific","sourceIds":["SRC-SEAWEED-2023"]},{"claimId":"CLM-SKIN-001","evidenceClass":"scientific","sourceIds":["SRC-SKIN-2008"]},{"claimId":"CLM-RUBBER-001","evidenceClass":"scientific","sourceIds":["SRC-RUBBER-2019"]},{"claimId":"CLM-LEATHER-001","evidenceClass":"scientific","sourceIds":["SRC-LEATHER-2025"]},{"claimId":"CLM-CANDLE-001","evidenceClass":"scientific","sourceIds":["SRC-CANDLE-2015"]},{"claimId":"CLM-CARPET-001","evidenceClass":"scientific","sourceIds":["SRC-CARPET-1993"]},{"claimId":"CLM-BREAD-002","evidenceClass":"scientific","sourceIds":["SRC-VALENCIA-BREAD-2024"]},{"claimId":"CLM-GARLIC-002","evidenceClass":"historical","sourceIds":["SRC-LEMOINNE-1858"]},{"claimId":"CLM-INCENSE-002","evidenceClass":"historical","sourceIds":["SRC-BARRACA-1901"]}],"contributionReviewModel":{"live":false,"writeApi":false,"states":[{"state":"SUBMITTED","terminal":false,"evidenceClass":null,"meaning":"Received; not public."},{"state":"UNDER_REVIEW","terminal":false,"evidenceClass":null,"meaning":"Being checked by an editor; not public."},{"state":"COMMUNITY_OBSERVATION","terminal":true,"evidenceClass":"community","meaning":"Published as a labelled community observation."},{"state":"EDITORIALLY_REVIEWED","terminal":true,"evidenceClass":"editorial","meaning":"Accepted into editorial content after review."},{"state":"SOURCE_VERIFIED","terminal":true,"evidenceClass":"scientific-or-historical","meaning":"Checked against a registered source; requires the source to be registered first."},{"state":"REJECTED","terminal":true,"evidenceClass":null,"meaning":"Not published."},{"state":"WITHDRAWN","terminal":true,"evidenceClass":null,"meaning":"Withdrawn by the contributor; not published."}],"transitions":[["SUBMITTED","UNDER_REVIEW"],["SUBMITTED","WITHDRAWN"],["UNDER_REVIEW","COMMUNITY_OBSERVATION"],["UNDER_REVIEW","EDITORIALLY_REVIEWED"],["UNDER_REVIEW","SOURCE_VERIFIED"],["UNDER_REVIEW","REJECTED"],["COMMUNITY_OBSERVATION","UNDER_REVIEW"]],"rules":["Every transition is an explicit editorial action; no state changes automatically.","COMMUNITY_OBSERVATION never becomes SOURCE_VERIFIED directly; it must return to UNDER_REVIEW and be checked against a registered source.","Only SOURCE_VERIFIED contributions may carry the scientific or historical evidence class.","PREDICTED material from Labs is not a contribution and never enters this pipeline as verified."]},"contributionReviewRules":{"live":false,"writeApi":false,"kinds":["local-name","translation","smell-memory","historical-reference","correction","missing-smell","photograph","smellscape-observation","heritage-reference"],"transitionRoles":{"SUBMITTED->UNDER_REVIEW":["editor","reviewer"],"SUBMITTED->WITHDRAWN":["contributor"],"UNDER_REVIEW->COMMUNITY_OBSERVATION":["reviewer"],"UNDER_REVIEW->EDITORIALLY_REVIEWED":["reviewer"],"UNDER_REVIEW->SOURCE_VERIFIED":["evidence-reviewer"],"UNDER_REVIEW->REJECTED":["reviewer"],"COMMUNITY_OBSERVATION->UNDER_REVIEW":["editor","reviewer"]},"checks":["Every transition is a recorded decision by a named person with a date; nothing changes automatically.","No one reviews, accepts or rejects their own contribution; only the contributor may withdraw it.","Each decision belongs to a role: editors and reviewers open review, reviewers accept or reject, evidence reviewers verify against sources.","SOURCE_VERIFIED requires at least one registered source whose kind supports scientific or historical evidence; the contribution takes that class.","A rejection records a reason.","Labs or predicted material is not a contribution and never enters the pipeline."]}}}},{"path":"/data/claim-support.json","url":"https://smellbook.com/data/claim-support.json","mediaType":"application/json","sha256":"fec41f6aac39117657a2f49c9ecc857713def7feb9e6f391692980e46d25c54e","bytes":10702,"content":{"schemaVersion":"1.0","generatedAt":"2026-09-22","data":{"checkedOn":"2026-10-02","methods":{"phrase-in-abstract":"The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim.","read-against-abstract":"An editor read the abstract fetched from the named service against every part of the claim.","read-on-publisher-page":"No service holds the abstract and the publisher blocks automated fetching; two independent readings of the abstract on the publisher's page agreed on the statement the claim rests on.","corrected-to-abstract":"An editor read the abstract, found the claim said more than it supports, and narrowed the claim; the correction notice records what changed.","passage-in-page-text":"The statement the claim rests on was found word for word in the text of the cited page or chapter of the digitised source, fetched from the named service, and an editor read that whole text against every part of the claim. The passage is cited by its locator; SmellBook does not reproduce the passage.","no-abstract-available":"Neither Crossref, Europe PMC nor the publisher's page provides an abstract, so the claim has not been re-checked against the source's own summary."},"services":{"crossref":"Crossref (api.crossref.org)","europepmc":"Europe PMC (ebi.ac.uk/europepmc)","publisher-page":"the publisher's page, fetched by an automated check","wikisource":"Wikisource (proofread transcription)","internet-archive":"Internet Archive (OCR text of the page)","gallica":"Gallica, Bibliothèque nationale de France (OCR text of the page)"},"summary":{"claims":79,"byMethod":{"phrase-in-abstract":62,"read-against-abstract":7,"read-on-publisher-page":2,"corrected-to-abstract":3,"passage-in-page-text":2,"no-abstract-available":3}},"records":[{"claimId":"CLM-GARLIC-002","method":"passage-in-page-text","abstractSource":"wikisource","correctionId":null},{"claimId":"CLM-INCENSE-002","method":"passage-in-page-text","abstractSource":"wikisource","correctionId":null},{"claimId":"CLM-BREAD-002","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-RUBBER-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-LEATHER-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-CANDLE-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-CARPET-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-LILAC-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-SEAWEED-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-SKIN-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-ONION-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-HONEY-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-YOGURT-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-PEANUT-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-ALMOND-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-ALMOND-002","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-ORANGEJUICE-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-COCOA-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-GRAPE-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-CHERRY-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-NUTMEG-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-TOMATOPASTE-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-PEAR-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-APPLE-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-BANANA-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-BASIL-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-BLACKTEA-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-BREAD-001","method":"read-on-publisher-page","abstractSource":null,"correctionId":null},{"claimId":"CLM-BROWNSUGAR-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-BUTTER-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-CARAMEL-001","method":"no-abstract-available","abstractSource":null,"correctionId":null},{"claimId":"CLM-CARDBOARD-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-CHEDDAR-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-CHOCOLATE-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-CINNAMON-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-CITRUS-001","method":"read-against-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-CLOVE-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-COCONUT-001","method":"read-against-abstract","abstractSource":"publisher-page","correctionId":null},{"claimId":"CLM-COFFEE-001","method":"corrected-to-abstract","abstractSource":"europepmc","correctionId":"COR-0001"},{"claimId":"CLM-FRANKINCENSE-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-GARDENIA-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-GARLIC-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-GASOLINE-001","method":"read-on-publisher-page","abstractSource":null,"correctionId":null},{"claimId":"CLM-GINGER-001","method":"read-against-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-GREEN-001","method":"corrected-to-abstract","abstractSource":"europepmc","correctionId":"COR-0002"},{"claimId":"CLM-HISTORICBOOK-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-INCENSECEDAR-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-JASMINE-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-LAUNDRY-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-LAVENDER-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-MANGO-001","method":"no-abstract-available","abstractSource":null,"correctionId":null},{"claimId":"CLM-MILK-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-MINT-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-MUSEUM-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-MUSHROOM-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-NEWCAR-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-NEWCARODOUR-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-OAK-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-OLDBOOK-001","method":"read-against-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-PEACH-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-PEPPER-001","method":"corrected-to-abstract","abstractSource":"europepmc","correctionId":"COR-0003"},{"claimId":"CLM-PETRICHOR-001","method":"no-abstract-available","abstractSource":null,"correctionId":null},{"claimId":"CLM-PINEAPPLE-001","method":"read-against-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-PINENEEDLE-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-PINERESIN-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-PINEWOOD-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-PLASTIC-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-POLYURETHANE-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-POPCORN-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-RICE-001","method":"read-against-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-ROSE-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-ROSEMARY-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-SAGE-001","method":"phrase-in-abstract","abstractSource":"crossref","correctionId":null},{"claimId":"CLM-STRAWBERRY-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-THYME-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-VANILLA-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-VINEGAR-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-WATERMELON-001","method":"phrase-in-abstract","abstractSource":"europepmc","correctionId":null},{"claimId":"CLM-WOODSMOKE-001","method":"read-against-abstract","abstractSource":"europepmc","correctionId":null}],"boundary":"A support check confirms that the source's own summary supports the claim as SmellBook words it. It does not assess the quality of the research, and an abstract can omit detail found in the full text."}}},{"path":"/data/citation-verification.json","url":"https://smellbook.com/data/citation-verification.json","mediaType":"application/json","sha256":"1eb8180073d81ac4b0db86f9250a317d93d661bfb7a780b7644de9d9d2a43f8c","bytes":40101,"content":{"schemaVersion":"1.0","generatedAt":"2026-09-22","data":{"method":"Each source's title, journal, date, first author and DOI are compared with the publisher's Crossref record by an automated check; the raw Crossref responses are kept with SmellBook's internal check records.","summary":{"sources":78,"verified":78,"openLicence":34,"dateConfirmedTo":{"day":52,"month":21,"year":5}},"checks":[{"checkedOn":"2026-10-02","sources":12,"failures":0},{"checkedOn":"2026-10-02","sources":51,"failures":0},{"checkedOn":"2026-10-02","sources":56,"failures":0},{"checkedOn":"2026-10-03","sources":75,"failures":0},{"checkedOn":"2026-10-03","sources":76,"failures":0}],"records":[{"id":"SRC-PETRICHOR-1964","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Nature of Argillaceous Odour","publisher":"Nature","date":"1964-03-07","doi":"10.1038/201993a0","authors":"I. J. Bear & R. G. Thomas"},"dateConfirmedTo":"month","licences":["http://www.springer.com/tdm"],"openLicences":[]},{"id":"SRC-OLDBOOK-2009","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Material Degradomics: On the Smell of Old Books","publisher":"Analytical Chemistry","date":"2009-09-17","doi":"10.1021/ac9016049","authors":"Matija Strlič et al."},"dateConfirmedTo":"day","licences":null,"openLicences":[]},{"id":"SRC-COFFEE-2022","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges","publisher":"Food Chemistry","date":"2022-09-15","doi":"10.1016/j.foodchem.2022.132971","authors":"Aileen Pua et al."},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/","https://www.elsevier.com/legal/tdmrep-license","https://doi.org/10.15223/policy-017","https://doi.org/10.15223/policy-037","https://doi.org/10.15223/policy-012","https://doi.org/10.15223/policy-029","https://doi.org/10.15223/policy-004"],"openLicences":[]},{"id":"SRC-GLV-2022","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Green Leaf Volatiles—The Forefront of Plant Responses Against Biotic Attack","publisher":"Plant and Cell Physiology","date":"2022-10-31","doi":"10.1093/pcp/pcac117","authors":"Kenji Matsui & Jurgen Engelberth"},"dateConfirmedTo":"day","licences":["https://academic.oup.com/pages/standard-publication-reuse-rights"],"openLicences":[]},{"id":"SRC-CITRUS-2019","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Volatile Compounds in Citrus Essential Oils: A Comprehensive Review","publisher":"Frontiers in Plant Science","date":"2019-02-05","doi":"10.3389/fpls.2019.00012","authors":"M. Carmen González-Mas et al."},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-MANGO-2006","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Contribution of volatile compounds to mango (Mangifera indica L.) aroma","publisher":"Flavour and Fragrance Journal","date":"2006-01-20","doi":"10.1002/ffj.1703","authors":"Jorge A. Pino & J. Mesa"},"dateConfirmedTo":"year","licences":["http://doi.wiley.com/10.1002/tdm_license_1.1"],"openLicences":[]},{"id":"SRC-PINEAPPLE-2023","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Review of the Aroma Chemistry of Pineapple (Ananas comosus)","publisher":"Journal of Agricultural and Food Chemistry","date":"2023-02-24","doi":"10.1021/acs.jafc.2c08546","authors":"Jenson George, Thoa Nguyen, David Williams, Craig Hardner, Garth Sanewski & Heather Eunice Smyth"},"dateConfirmedTo":"day","licences":["https://doi.org/10.15223/policy-029","https://doi.org/10.15223/policy-037","https://doi.org/10.15223/policy-045"],"openLicences":[]},{"id":"SRC-GINGER-2017","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC–Olfactometry","publisher":"Journal of Agricultural and Food Chemistry","date":"2017-05-10","doi":"10.1021/acs.jafc.7b00559","authors":"Xueli Pang, Jianmin Cao, Dabin Wang, Jun Qiu & Fanyu Kong"},"dateConfirmedTo":"day","licences":null,"openLicences":[]},{"id":"SRC-PEPPER-2019","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Volatiles of Black Pepper Fruits (Piper nigrum L.)","publisher":"Molecules","date":"2019-11-21","doi":"10.3390/molecules24234244","authors":"Noura S. Dosoky et al."},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-CARAMEL-1994","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Caramelisation in food and beverages","publisher":"Food Chemistry","date":"1994-01","doi":"10.1016/0308-8146(94)90188-0","authors":"Lothar W. Kroh"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/"],"openLicences":[]},{"id":"SRC-RICE-2008","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Rice Aroma and Flavor: A Literature Review","publisher":"Cereal Chemistry","date":"2008-07-10","doi":"10.1094/CCHEM-85-4-0445","authors":"Elaine T. Champagne"},"dateConfirmedTo":"day","licences":["http://onlinelibrary.wiley.com/termsAndConditions#vor"],"openLicences":[]},{"id":"SRC-WOODSMOKE-2025","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Identification of the Key Aroma Compounds in Condensed Hardwood Smoke","publisher":"Molecules","date":"2025-02-05","doi":"10.3390/molecules30030720","authors":"Timothy Vazquez, Edisson Tello & Devin G. Peterson"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-BREAD-2010","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Chemistry of bread aroma: A review","publisher":"Food Science and Biotechnology","date":"2010-06-30","doi":"10.1007/s10068-010-0081-3","authors":"In Hee Cho & Devin G. Peterson"},"dateConfirmedTo":"day","licences":["http://www.springer.com/tdm"],"openLicences":[]},{"id":"SRC-CHOCOLATE-2020","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study","publisher":"Molecules","date":"2020-04-15","doi":"10.3390/molecules25081809","authors":"Zoé Deuscher, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré & Jean-Luc Le Quéré"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-VANILLA-2011","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing","publisher":"Food Research International","date":"2011-11","doi":"10.1016/j.foodres.2011.06.048","authors":"Araceli Pérez Silva, Ziya Gunata, Jean-Paul Lepoutre & Eric Odoux"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/"],"openLicences":[]},{"id":"SRC-STRAWBERRY-2023","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review","publisher":"Molecules","date":"2023-08-01","doi":"10.3390/molecules28155810","authors":"Doaa Abouelenein, Laura Acquaticci, Laura Alessandroni, Germana Borsetta, Giovanni Caprioli, Cinzia Mannozzi, Riccardo Marconi, Diletta Piatti, Agnese Santanatoglia, Gianni Sagratini, Sauro Vittori & Ahmed M. Mustafa"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-BANANA-2018","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages","publisher":"Molecules","date":"2018-09-25","doi":"10.3390/molecules23102456","authors":"Xiaoyang Zhu, Qiumian Li, Jun Li, Jun Luo, Weixin Chen & Xueping Li"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-APPLE-2025","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"The Volatile Composition, Biosynthesis Pathways, Breeding Strategies, and Regulation Measures of Apple Aroma: A Review","publisher":"Horticulturae","date":"2025-03-12","doi":"10.3390/horticulturae11030310","authors":"Yuying Tang, Yijun Yao, Yangyun Wu & Shunbo Yang"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-BUTTER-2007","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Aroma-active compounds of butter: a review","publisher":"European Food Research and Technology","date":"2007-01-23","doi":"10.1007/s00217-006-0555-y","authors":"Silvia Mallia, Felix Escher & Hedwig Schlichtherle-Cerny"},"dateConfirmedTo":"day","licences":["http://www.springer.com/tdm"],"openLicences":[]},{"id":"SRC-CHEDDAR-2021","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission","publisher":"Journal of Dairy Science","date":"2021-02","doi":"10.3168/jds.2020-18757","authors":"J. Wang, Z.J. Yang, L.Y. Xu, B. Wang, J.H. Zhang, B.Z. Li, Y.P. Cao & L. Tan"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/","http://www.elsevier.com/open-access/userlicense/1.0/"],"openLicences":[]},{"id":"SRC-BLACKTEA-2022","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis","publisher":"Foods","date":"2022-06-14","doi":"10.3390/foods11121740","authors":"Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan & Wenjie Zhang"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-COCONUT-1984","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Aroma constituents of roasted coconut.","publisher":"Agricultural and Biological Chemistry","date":"1984","doi":"10.1271/bbb1961.48.2301","authors":"Sretsei Saitagaroon, Shunro Kawakishi & Mitsuo Namiki"},"dateConfirmedTo":"year","licences":null,"openLicences":[]},{"id":"SRC-POPCORN-2006","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids","publisher":"Food Chemistry","date":"2006","doi":"10.1016/j.foodchem.2005.08.019","authors":"Donkeun Park & Joseph A. Maga"},"dateConfirmedTo":"year","licences":["https://www.elsevier.com/tdm/userlicense/1.0/"],"openLicences":[]},{"id":"SRC-MUSHROOM-2024","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods","publisher":"Foods","date":"2024-02-23","doi":"10.3390/foods13050685","authors":"Limei Xie, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng & Ningning Zhang"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-GARLIC-2019","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Volatile compounds of fresh and processed garlic (Review)","publisher":"Experimental and Therapeutic Medicine","date":"2019-12-27","doi":"10.3892/etm.2019.8394","authors":"Kazuki Abe, Yoji Hori & Takao Myoda"},"dateConfirmedTo":"day","licences":null,"openLicences":[]},{"id":"SRC-PEACH-2022","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value","publisher":"Frontiers in Nutrition","date":"2022-08-15","doi":"10.3389/fnut.2022.965796","authors":"Ping Sun, Bing Xu, Yi Wang, Xianrui Lin, Chenfei Chen, Jianxi Zhu, Huijuan Jia, Xinwei Wang, Jiansheng Shen & Tao Feng"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-MILK-2024","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Identification of aroma-active compounds in milk by 2-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry combined with check-all-that-apply questions","publisher":"Journal of Dairy Science","date":"2024-11","doi":"10.3168/jds.2024-24813","authors":"Kexin Jiang, Aolin Yang, Zheting Zhang, Kunli Xu, Huiyu Kuang, Fanyu Meng & Bei Wang"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/","https://www.elsevier.com/legal/tdmrep-license","http://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-VINEGAR-2020","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments","publisher":"Food Research International","date":"2020-10","doi":"10.1016/j.foodres.2020.109434","authors":"Zhilei Zhou, Dongzhen Jian, Min Gong, Shenghu Zhu, Guoquan Li, Si Zhang, Fang Zhong & Jian Mao"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/","https://www.elsevier.com/legal/tdmrep-license"],"openLicences":[]},{"id":"SRC-WATERMELON-2018","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry","publisher":"Food Research International","date":"2018-05","doi":"10.1016/j.foodres.2018.02.022","authors":"Ye Liu, Congcong He & Huanlu Song"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/"],"openLicences":[]},{"id":"SRC-BROWNSUGAR-2021","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Key aroma-active compounds in brown sugar and their influence on sweetness","publisher":"Food Chemistry","date":"2021-05","doi":"10.1016/j.foodchem.2020.128826","authors":"Jie Liu, Peng Wan, Caifeng Xie & De-Wei Chen"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/","https://www.elsevier.com/legal/tdmrep-license"],"openLicences":[]},{"id":"SRC-ROSE-2025","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Volatile Compounds Profiling of Fresh R. alba L. Blossom by Headspace—Solid Phase Microextraction and Gas Chromatography","publisher":"Molecules","date":"2025-07-24","doi":"10.3390/molecules30153102","authors":"Daniela Antonova-Nedeltcheva, Ana Dobreva, Kamelia Gechovska & Liudmil Antonov"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-JASMINE-2017","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Volatiles Emitted at Different Flowering Stages of Jasminum sambac and Expression of Genes Related to α-Farnesene Biosynthesis","publisher":"Molecules","date":"2017-03-29","doi":"10.3390/molecules22040546","authors":"Ying Yu, Shiheng Lyu, Dan Chen, Yi Lin, Jianjun Chen, Guixin Chen & Naixing Ye"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-LAVENDER-2025","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"How Biological and Environmental Factors Affect the Quality of Lavender Essential Oils","publisher":"Physiologia","date":"2025-03-15","doi":"10.3390/physiologia5010011","authors":"Christos N. Hassiotis & Konstantinos E. Vlachonasios"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-GARDENIA-2024","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Genetic Characterization of Gardenia jasminoides Ellis Genotypes Derived from Seeds and Selection Based on Their Morphological Traits and Flower Aromatic Substances","publisher":"Agriculture","date":"2024-04-23","doi":"10.3390/agriculture14050650","authors":"Vasiliki Anastasiadi, Stefanos Hatzilazarou, Emmanouil-Nikolaos Papadakis, Aikaterini-Angeliki Kotoula, Nikolaos Tsalouchos, Taxiarchis Labis, Athanasios Economou & Stefanos Kostas"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-MINT-2021","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Chemical Composition and Antimicrobial Properties of Mentha × piperita cv. ‘Kristinka’ Essential Oil","publisher":"Plants","date":"2021-07-30","doi":"10.3390/plants10081567","authors":"Ippolito Camele, Daniela Gruľová & Hazem S. Elshafie"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-BASIL-2023","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis","publisher":"Metabolites","date":"2023-01-04","doi":"10.3390/metabo13010085","authors":"Pengmeng Du, Honglun Yuan, Yayu Chen, Haihong Zhou, Youjin Zhang, Menglan Huang, Yiding Jiangfang, Rongxiu Su, Qiyu Chen, Jun Lai, Lingliang Guan, Yuanhao Ding, Haiyan Hu & Jie Luo"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-ROSEMARY-2017","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Chemotypic Characterization and Biological Activity of Rosmarinus officinalis","publisher":"Foods","date":"2017-03-05","doi":"10.3390/foods6030020","authors":"Prabodh Satyal, Tyler Jones, Elizabeth Lopez, Robert McFeeters, Nasser Ali, Iman Mansi, Ali Al-kaf & William Setzer"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-SAGE-2023","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Chemical Profiling and Antioxidant Activity of Wild and Cultivated Sage (Salvia officinalis L.) Essential Oil","publisher":"Horticulturae","date":"2023-05-26","doi":"10.3390/horticulturae9060624","authors":"Zoran S. Ilić, Žarko Kevrešan, Ljubomir Šunić, Ljiljana Stanojević, Lidija Milenković, Jelena Stanojević, Aleksandra Milenković & Dragan Cvetković"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-THYME-2021","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Thymus vulgaris Essential Oil and Its Biological Activity","publisher":"Plants","date":"2021-09-19","doi":"10.3390/plants10091959","authors":"Lucia Galovičová, Petra Borotová, Veronika Valková, Nenad L. Vukovic, Milena Vukic, Jana Štefániková, Hana Ďúranová, Przemysław Łukasz Kowalczewski, Natália Čmiková & Miroslava Kačániová"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-CINNAMON-2022","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Characteristic Aroma Compound in Cinnamon Bark Extract Using Soybean Oil and/or Water","publisher":"Applied Sciences","date":"2022-01-26","doi":"10.3390/app12031284","authors":"Wenwen Zhang, Chuankang Jia, Huimin Yan, Yalin Peng, Enmin Hu, Jun Qi & Qing Lin"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-CLOVE-2021","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications, and Essential Bioactivity for Human Health","publisher":"Molecules","date":"2021-10-22","doi":"10.3390/molecules26216387","authors":"José Nabor Haro-González, Gustavo Adolfo Castillo-Herrera, Moisés Martínez-Velázquez & Hugo Espinosa-Andrews"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-PINENEEDLE-2024","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Antimicrobial Activities of Essential Oils of Different Pinus Species from Bosnia and Herzegovina","publisher":"Pharmaceutics","date":"2024-10-15","doi":"10.3390/pharmaceutics16101331","authors":"Snježana Mirković, Vanja Tadić, Marina T. Milenković, Dušan Ušjak, Gordana Racić, Dragica Bojović & Ana Žugić"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-PINERESIN-2026","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Rapid GC-MS Characterization of Oleoresin, Turpentine and Rosin Using Tailored Chromatographic Programs","publisher":"International Journal of Molecular Sciences","date":"2026-02-09","doi":"10.3390/ijms27041690","authors":"Nalin Seixas, Sónia A. O. Santos & Armando J. D. Silvestre"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-NEWCAR-2022","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Evaluation of Typical Volatile Organic Compounds Levels in New Vehicles under Static and Driving Conditions","publisher":"International Journal of Environmental Research and Public Health","date":"2022-06-09","doi":"10.3390/ijerph19127048","authors":"Ruihua Guo, Xiaofeng Zhu, Zuogang Zhu, Jianhai Sun, Yongzhen Li, Wencheng Hu & Shichuan Tang"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-GASOLINE-2025","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Environmental impact of VOC emissions from motor vehicle gasoline and vapours: composition analysis and implications","publisher":"Journal of Atmospheric Chemistry","date":"2025-08-18","doi":"10.1007/s10874-025-09480-7","authors":"Sruthi Jayaraj & S. M. Shiva Nagendra"},"dateConfirmedTo":"day","licences":["https://www.springernature.com/gp/researchers/text-and-data-mining","https://www.springernature.com/gp/researchers/text-and-data-mining"],"openLicences":[]},{"id":"SRC-PLASTIC-2023","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes","publisher":"Frontiers in Sustainable Food Systems","date":"2023-06-26","doi":"10.3389/fsufs.2023.1178104","authors":"Jahan Zaib Ashraf, Sandra Pati, Danial Fatchurrahman, Maria Luisa Amodio & Giancarlo Colelli"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-OAK-2024","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation","publisher":"OENO One","date":"2024-10-14","doi":"10.20870/oeno-one.2024.58.4.7883","authors":"Marie Courregelongue & Alexandre Pons"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-PINEWOOD-2023","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Method Comparison for the Identification and Characterization of Odorants from Scots Pine (Pinus sylvestris L.) and Oriented Strand Boards (OSB) Made Thereof by GC-MS and GC-FID/O Using Different Headspace Techniques","publisher":"Chemosensors","date":"2023-10-19","doi":"10.3390/chemosensors11100543","authors":"Valentin Schierer, Cornelia Rieder-Gradinger & Erwin Rosenberg"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-INCENSECEDAR-2017","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Identification of odorants in wood of Calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography–mass spectrometry/olfactometry","publisher":"Analytical and Bioanalytical Chemistry","date":"2017-04-11","doi":"10.1007/s00216-017-0314-x","authors":"Linda Schreiner, Helene M. Loos & Andrea Buettner"},"dateConfirmedTo":"day","licences":["http://www.springer.com/tdm"],"openLicences":[]},{"id":"SRC-LAUNDRY-2020","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Chemical analysis and origin of the smell of line-dried laundry","publisher":"Environmental Chemistry","date":"2020-02-25","doi":"10.1071/EN19206","authors":"Silvia Pugliese, Malte Frydenlund Jespersen, Jakob Boyd Pernov, Justin Shenolikar, Jesper Nygaard, Ole John Nielsen & Matthew S. Johnson"},"dateConfirmedTo":"day","licences":["https://doi.org/10.1071/journalslicense"],"openLicences":[]},{"id":"SRC-MUSEUM-2026","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Mapping the olfactory mindscape in museums: a grounded theory investigation into smellscape perception and its impact on cultural tourism experience","publisher":"Frontiers in Psychology","date":"2026-05-26","doi":"10.3389/fpsyg.2026.1776370","authors":"Xi Ling & Menlixue Cheng"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-FRANKINCENSE-2015","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Identification of odorants in frankincense (Boswellia sacra Flueck.) by aroma extract dilution analysis and two-dimensional gas chromatography–mass spectrometry/olfactometry","publisher":"Phytochemistry","date":"2015-01","doi":"10.1016/j.phytochem.2014.10.030","authors":"Johannes Niebler & Andrea Buettner"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/"],"openLicences":[]},{"id":"SRC-HISTORICBOOK-2017","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Smell of heritage: a framework for the identification, analysis and archival of historic odours","publisher":"Heritage Science","date":"2017-04-07","doi":"10.1186/s40494-016-0114-1","authors":"Cecilia Bembibre & Matija Strlič"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0","https://creativecommons.org/licenses/by/4.0"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-CARDBOARD-2009","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Odor-Active Compounds in Cardboard","publisher":"Journal of Agricultural and Food Chemistry","date":"2009-11-11","doi":"10.1021/jf901435n","authors":"Michael Czerny & Andrea Buettner"},"dateConfirmedTo":"day","licences":null,"openLicences":[]},{"id":"SRC-NEWCARODOUR-2022","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Follow your nose ‐ Traveling the world of odorants in new cars","publisher":"Indoor Air","date":"2022-03-18","doi":"10.1111/ina.13014","authors":"Florian Buchecker, Adina Baum, Helene M. Loos & Andrea Buettner"},"dateConfirmedTo":"day","licences":["http://creativecommons.org/licenses/by-nc-nd/4.0/","http://doi.wiley.com/10.1002/tdm_license_1.1"],"openLicences":["https://creativecommons.org/licenses/by-nc-nd/4.0/"]},{"id":"SRC-POLYURETHANE-2024","method":"crossref","checkedOn":"2026-10-02","checked":{"title":"Odor‐Active Compounds in Flexible Polyurethane Materials","publisher":"Indoor Air","date":"2024-05-29","doi":"10.1155/2024/2415739","authors":"Charlotte Minig, Klaas Reglitz & Martin Steinhaus"},"dateConfirmedTo":"day","licences":["http://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-ONION-2004","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions (Allium cepa) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay","publisher":"Journal of Agricultural and Food Chemistry","date":"2004-04-27","doi":"10.1021/jf049874l","authors":"Michael Granvogl, Monika Christlbauer & Peter Schieberle"},"dateConfirmedTo":"day","licences":[],"openLicences":[]},{"id":"SRC-HONEY-2011","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities","publisher":"International Journal of Molecular Sciences","date":"2011-12-20","doi":"10.3390/ijms12129514","authors":"Christy E. Manyi-Loh, Roland N. Ndip & Anna M. Clarke"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/3.0/"],"openLicences":["https://creativecommons.org/licenses/by/3.0/"]},{"id":"SRC-YOGURT-2010","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Volatile Flavor Compounds in Yogurt: A Review","publisher":"Critical Reviews in Food Science and Nutrition","date":"2010-11-22","doi":"10.1080/10408390903044081","authors":"Hefa Cheng"},"dateConfirmedTo":"day","licences":[],"openLicences":[]},{"id":"SRC-PEANUT-2010","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products","publisher":"Journal of Agricultural and Food Chemistry","date":"2010-09-24","doi":"10.1021/jf1026636","authors":"Irene Chetschik, Michael Granvogl & Peter Schieberle"},"dateConfirmedTo":"day","licences":[],"openLicences":[]},{"id":"SRC-ALMOND-2017","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Identification of predominant aroma components of raw, dry roasted and oil roasted almonds","publisher":"Food Chemistry","date":"2017-02","doi":"10.1016/j.foodchem.2016.08.091","authors":"Edibe S. Erten & Keith R. Cadwallader"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/"],"openLicences":[]},{"id":"SRC-ORANGEJUICE-2008","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Fresh Squeezed Orange Juice Odor: A Review","publisher":"Critical Reviews in Food Science and Nutrition","date":"2008-07-10","doi":"10.1080/10408390701638902","authors":"Pilar Ruiz Perez-Cacho & Russell L. Rouseff"},"dateConfirmedTo":"day","licences":[],"openLicences":[]},{"id":"SRC-COCOA-2006","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations","publisher":"Journal of Agricultural and Food Chemistry","date":"2006-06-29","doi":"10.1021/jf060728k","authors":"Felix Frauendorfer & Peter Schieberle"},"dateConfirmedTo":"day","licences":[],"openLicences":[]},{"id":"SRC-GRAPE-2000","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine","publisher":"Journal of Agricultural and Food Chemistry","date":"2000-01-21","doi":"10.1021/jf990565i","authors":"Yorgos Kotseridis & Raymond Baumes"},"dateConfirmedTo":"day","licences":[],"openLicences":[]},{"id":"SRC-CHERRY-2014","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)","publisher":"Food Chemistry","date":"2014-06","doi":"10.1016/j.foodchem.2013.11.092","authors":"Ya-Qin Wen, Fei He, Bao-Qing Zhu, Yi-Bin Lan, Qiu-Hong Pan, Chun-You Li, Malcolm J. Reeves & Jun Wang"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/"],"openLicences":[]},{"id":"SRC-NUTMEG-2015","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Comparison of Essential Oils Obtained from Different Extraction Techniques as an Aid in Identifying Aroma Significant Compounds of Nutmeg (Myristica Fragrans)","publisher":"Natural Product Communications","date":"2015-08","doi":"10.1177/1934578x1501000833","authors":"Suchandra Chatterjee, Sumit Gupta & Prasad. S. Variyar"},"dateConfirmedTo":"month","licences":["https://journals.sagepub.com/page/policies/text-and-data-mining-license"],"openLicences":[]},{"id":"SRC-TOMATOPASTE-1990","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Quantitative and sensory studies on tomato paste volatiles","publisher":"Journal of Agricultural and Food Chemistry","date":"1990-01","doi":"10.1021/jf00091a074","authors":"Ron G. Buttery, Roy Teranishi, Louisa C. Ling & Jean G. Turnbaugh"},"dateConfirmedTo":"month","licences":[],"openLicences":[]},{"id":"SRC-PEAR-2006","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Changes in the Volatile Compounds and Chemical and Physical Properties of Kuerle Fragrant Pear (Pyrus serotina Reld) during Storage","publisher":"Journal of Agricultural and Food Chemistry","date":"2006-10-21","doi":"10.1021/jf061089g","authors":"Ji Luan Chen, Ji Hong Wu, Qiang Wang, Hui Deng & Xiao Song Hu"},"dateConfirmedTo":"day","licences":[],"openLicences":[]},{"id":"SRC-LILAC-2006","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Analysis of volatile compounds emitted from fresh Syringa oblata flowers in different florescence by headspace solid-phase microextraction–gas chromatography–mass spectrometry","publisher":"Analytica Chimica Acta","date":"2006-08","doi":"10.1016/j.aca.2006.01.074","authors":"Zu-Guang Li, Maw-Rong Lee & De-Long Shen"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/"],"openLicences":[]},{"id":"SRC-SEAWEED-2023","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"A review of volatile compounds in edible macroalgae","publisher":"Food Research International","date":"2023-03","doi":"10.1016/j.foodres.2023.112559","authors":"Shuang Li, Meijuan Hu, Yupei Tong, Zhangyi Xia, Yichao Tong, Yuqing Sun, Jiaxing Cao, Jianheng Zhang, Jinlin Liu, Shuang Zhao & Peimin He"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/","https://www.elsevier.com/legal/tdmrep-license","https://doi.org/10.15223/policy-017","https://doi.org/10.15223/policy-037","https://doi.org/10.15223/policy-012","https://doi.org/10.15223/policy-029","https://doi.org/10.15223/policy-004"],"openLicences":[]},{"id":"SRC-SKIN-2008","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Analyses of volatile organic compounds from human skin","publisher":"British Journal of Dermatology","date":"2008-10","doi":"10.1111/j.1365-2133.2008.08748.x","authors":"M. Gallagher, C.J. Wysocki, J.J. Leyden, A.I. Spielman, X. Sun & G. Preti"},"dateConfirmedTo":"month","licences":["http://doi.wiley.com/10.1002/tdm_license_1.1"],"openLicences":[]},{"id":"SRC-RUBBER-2019","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Quantification of VOCs and the development of odour wheels for rubber processing","publisher":"Science of The Total Environment","date":"2019-03","doi":"10.1016/j.scitotenv.2018.11.451","authors":"Nor H. Kamarulzaman, Nhat Le-Minh, Ruth M. Fisher & Richard M. Stuetz"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/","https://www.elsevier.com/legal/tdmrep-license"],"openLicences":[]},{"id":"SRC-LEATHER-2025","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Emission characteristics and probabilistic health risk of volatile organic compounds from leather sofa","publisher":"Journal of Environmental Sciences","date":"2025-02","doi":"10.1016/j.jes.2023.08.035","authors":"Chuanhui Mu, Yuling Tang, Zhaohui Yang, Jianfei Zhou & Bi Shi"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/","https://www.elsevier.com/legal/tdmrep-license"],"openLicences":[]},{"id":"SRC-CANDLE-2015","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Characterization of hazardous and odorous volatiles emitted from scented candles before lighting and when lit","publisher":"Journal of Hazardous Materials","date":"2015-04","doi":"10.1016/j.jhazmat.2014.12.040","authors":"Jeong-Hyeon Ahn, Ki-Hyun Kim, Yong-Hyun Kim & Bo-Won Kim"},"dateConfirmedTo":"month","licences":["https://www.elsevier.com/tdm/userlicense/1.0/","https://www.elsevier.com/legal/tdmrep-license","https://doi.org/10.15223/policy-017","https://doi.org/10.15223/policy-037","https://doi.org/10.15223/policy-012","https://doi.org/10.15223/policy-029","https://doi.org/10.15223/policy-004"],"openLicences":[]},{"id":"SRC-CARPET-1993","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Emissions of Volatile Organic Compounds from New Carpets Measured in a Large-Scale Environmental Chamber","publisher":"Air & Waste","date":"1993-03","doi":"10.1080/1073161x.1993.10467136","authors":"Alfred T. Hodgson, John D. Wooley & Joan M. Daisey"},"dateConfirmedTo":"month","licences":[],"openLicences":[]},{"id":"SRC-VALENCIA-BREAD-2024","method":"crossref","checkedOn":"2026-10-03","checked":{"title":"Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia","publisher":"Foods","date":"2024-11-29","doi":"10.3390/foods13233872","authors":"Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch & Francisca Randez-Gil"},"dateConfirmedTo":"day","licences":["https://creativecommons.org/licenses/by/4.0/"],"openLicences":["https://creativecommons.org/licenses/by/4.0/"]},{"id":"SRC-LEMOINNE-1858","method":"catalogue-record","checkedOn":"2026-10-03","checked":{"title":"Quelques jours en Espagne","publisher":"Revue des Deux Mondes","date":"1858","doi":null,"authors":"John Lemoinne"},"dateConfirmedTo":"year","licences":null,"catalogueUrl":"https://archive.org/details/revuedesdeuxmond0458pari","note":"The Wikisource Index record and the Internet Archive item agree on the journal, volume (tome 16, 2e période), publisher and year 1858; the article page names John Lemoinne as author of Quelques jours en Espagne and spans images 427–449, printed pages 423–445 by the Index's page list.","openLicences":[]},{"id":"SRC-BARRACA-1901","method":"catalogue-record","checkedOn":"2026-10-03","checked":{"title":"La barraca","publisher":"F. Sempere y Compañía","date":"1901","doi":null,"authors":"Vicente Blasco Ibáñez"},"dateConfirmedTo":"year","licences":null,"catalogueUrl":"https://archive.org/details/labarracanovela00blas","note":"The Wikidata record of this edition (Q111136030) and the Internet Archive item agree on the author, the publisher F. Sempere y Compañía, Valencia, and the year 1901.","openLicences":[]}],"boundary":"A citation check confirms that the record matches the publisher's metadata. It does not assess the quality of the research; what each source supports is stated in its claim and scope."}}},{"path":"/data/historical-sources.json","url":"https://smellbook.com/data/historical-sources.json","mediaType":"application/json","sha256":"0215657e274c6d6422e3a0412f66594e985d751e8c2a796c00deaedd1986c319","bytes":5763,"content":{"schemaVersion":"1.0","generatedAt":"2026-09-22","kinds":["HISTORICAL RECORD","ARCHIVE"],"forms":[{"form":"printed-book","label":"Printed book"},{"form":"periodical","label":"Periodical (newspaper or journal issue)"},{"form":"manuscript","label":"Manuscript"},{"form":"archival-document","label":"Archival document"},{"form":"printed-ephemera","label":"Printed ephemera (leaflet, poster, programme)"},{"form":"map","label":"Map or plan"},{"form":"literary-work","label":"Literary work (novel, poem or play)"}],"providers":[{"key":"wikisource","label":"Wikisource","textLayer":"proofread transcription"},{"key":"internet-archive","label":"Internet Archive","textLayer":"OCR text"},{"key":"gallica","label":"Gallica (Bibliothèque nationale de France)","textLayer":"OCR text"}],"textRights":[{"key":"public-domain","definition":"The text is in the public domain (basis recorded).","registrable":true},{"key":"open-licence","definition":"The text is published under an open licence (named in the basis).","registrable":true},{"key":"in-copyright","definition":"The text may still be protected by copyright.","registrable":false},{"key":"unknown","definition":"The rights status of the text has not been established.","registrable":false}],"copyRights":[{"key":"public-domain-mark","definition":"The provider marks the digitised copy as public domain."},{"key":"open-licence","definition":"The provider publishes the digitised copy under an open licence."},{"key":"provider-terms","definition":"The provider's own terms of use apply to the digitised copy."},{"key":"unknown","definition":"The terms of the digitised copy have not been established."}],"sources":[{"id":"SRC-LEMOINNE-1858","urn":"smellbook:source:lemoinne-quelques-jours-en-espagne-1858","title":"Quelques jours en Espagne","kind":"HISTORICAL RECORD","form":"periodical","creator":"John Lemoinne","language":"fr","edition":"Revue des Deux Mondes, 2e période, tome 16 (1858), pp. 423–445","date":{"catalogued":"1858","edtf":"1858","precision":"year","label":"1858"},"holding":{"institution":"Tisch Library, Tufts University (copy digitised by the Internet Archive)","shelfmark":null,"catalogueUrl":"https://archive.org/details/revuedesdeuxmond0458pari","catalogueId":"revuedesdeuxmond0458pari"},"digitisedCopy":{"provider":"wikisource","itemId":"Livre:Revue des Deux Mondes - 1858 - tome 16.djvu","url":"https://fr.wikisource.org/wiki/Livre:Revue_des_Deux_Mondes_-_1858_-_tome_16.djvu"},"rights":{"text":"public-domain","copy":"provider-terms","basis":"Published in 1858; the Internet Archive records the volume as not in copyright."},"catalogueCheck":{"status":"checked","checkedOn":"2026-10-03"}},{"id":"SRC-BARRACA-1901","urn":"smellbook:source:blasco-ibanez-la-barraca-1901","title":"La barraca","kind":"HISTORICAL RECORD","form":"literary-work","creator":"Vicente Blasco Ibáñez","language":"es","edition":"Valencia: F. Sempere y Compañía, 1901","date":{"catalogued":"1901","edtf":"1901","precision":"year","label":"1901"},"holding":{"institution":"Robarts Library, University of Toronto (copy digitised by the Internet Archive)","shelfmark":null,"catalogueUrl":"https://archive.org/details/labarracanovela00blas","catalogueId":"labarracanovela00blas"},"digitisedCopy":{"provider":"wikisource","itemId":"La barraca","url":"https://es.wikisource.org/wiki/La_barraca"},"rights":{"text":"public-domain","copy":"provider-terms","basis":"The author died in 1928 (Wikidata), more than 80 years ago, so the text is in the public domain in Spain and the EU."},"catalogueCheck":{"status":"checked","checkedOn":"2026-10-03"}}],"boundary":"A historical source is identified by its catalogue record, which shows that the item exists and describes it. It does not show what the source says: SmellBook treats a historical statement as verified only when a checked passage of the digitised source supports it, cited by page, folio or image. A statement about a place in the past describes that time, not how the place smells today. SmellBook reproduces no text from historical sources; it publishes the citation, the location of the passage and its own wording.","deferred":[{"subject":"Orange blossom in and around Valencia","found":"The chapter on Valencia in an 1863 French travel account of Spain (Le Tour du monde), and Valencian novels by Vicente Blasco Ibáñez, describe the scent of orange trees in bloom.","reason":"SmellBook has no orange-blossom entry; a new entry would go through a reviewed draft batch first."},{"subject":"The smoke of a falla","found":"Blasco Ibáñez's novel Arroz y tartana describes the dense smoke of a burning falla.","reason":"SmellBook has no entry for that smoke, and calling it wood smoke would add a material the passage does not name."},{"subject":"Frying oil at a buñuelo stall during the Fallas","found":"The same novel describes the sharp smell of frying oil around a buñuelo stall.","reason":"SmellBook has no frying-oil entry."},{"subject":"Marsh air near Valencia","found":"The 1863 travel account describes unhealthy marsh exhalations near Valencia.","reason":"It describes unhealthiness rather than a smell SmellBook has an entry for."}],"labels":{"historical.evidenceClass":{"en":"Historical evidence","es":"Evidencia histórica"},"historical.relation.documentedAt":{"en":"documented at","es":"documentado en"},"historical.relation.historicallyDocumentedAt":{"en":"historically documented at","es":"documentado históricamente en"},"historical.notToday":{"en":"This describes the time of the source, not the place today.","es":"Describe la época de la fuente, no el lugar en la actualidad."},"historical.literaryWork":{"en":"Literary work: a depiction, not a record of events.","es":"Obra literaria: una representación, no un registro de hechos."}}}},{"path":"/data/molecules.json","url":"https://smellbook.com/data/molecules.json","mediaType":"application/json","sha256":"084842b7a37245941a26d3904de5b86aebe9704679887f730c5a2359634cd353","bytes":92043,"content":{"schemaVersion":"1.0","generatedAt":"2026-09-22","data":{"boundary":"SmellBook lists a molecule only where a VERIFIED claim names it, in the role and scope that claim states. A molecule reported in a smell's evidence is not the whole smell: most smells come from many compounds together, and the studies measured particular samples, such as one cultivar, an essential oil or a cooked product.","roles":[{"role":"key-odorant","label":"Key odorant","definition":"The claim identifies the molecule as a key, primary or most potent odorant of what was studied, or as making the largest or an important contribution to its aroma. These findings usually come from sensory methods such as gas chromatography–olfactometry, odour activity values or recombination tests."},{"role":"odour-linked","label":"Linked to the odour","definition":"The claim names the molecule as one potent or aroma-active compound among many, as linked to or correlated with an odour note, or as possibly responsible for part of the aroma. This is weaker than a key odorant."},{"role":"major-component","label":"Major component","definition":"The claim names the molecule among the most abundant compounds of what was measured, such as an essential oil or the air around living flowers. Abundance alone does not mean the molecule drives the smell."},{"role":"reported-volatile","label":"Reported volatile","definition":"The claim names the molecule among the volatiles detected or released, without stating its role in the smell."}],"identifierCheck":{"checkedAt":"2026-10-03T10:46:49.226Z","services":["PubChem PUG REST (https://pubchem.ncbi.nlm.nih.gov/rest/pug)","Wikidata Query Service (https://query.wikidata.org/sparql)"]},"molecules":[{"urn":"smellbook:molecule:2-acetyl-1-pyrroline","key":"2-acetyl-1-pyrroline","name":"2-acetyl-1-pyrroline","otherNames":[],"canonicalPath":"/molecules/2-acetyl-1-pyrroline","identifiers":{"status":"verified","pubchemCid":522834,"inchikey":"DQBQWWSFRPLIAX-UHFFFAOYSA-N","formula":"C6H9NO","wikidata":"Q767025","chebi":"67125"},"reports":[{"smell":"smellbook:smell:fresh-bread","claim":"smellbook:claim:key-odorants-of-wheat-bread-crust-and-crumb","claimId":"CLM-BREAD-001","role":"key-odorant","roleWords":"primary odorants of wheat bread crust","nameInClaim":"2-acetyl-1-pyrroline"},{"smell":"smellbook:smell:peanut-butter","claim":"smellbook:claim:key-odorants-of-roasted-peanuts","claimId":"CLM-PEANUT-001","role":"key-odorant","roleWords":"had the highest odour activity values","nameInClaim":"2-acetyl-1-pyrroline"},{"smell":"smellbook:smell:cooked-rice","claim":"smellbook:claim:cooked-rice-aroma-and-2ap","claimId":"CLM-RICE-001","role":"key-odorant","roleWords":"well-established contributor to the characteristic aroma","nameInClaim":"2-acetyl-1-pyrroline"},{"smell":"smellbook:smell:toasted-almonds","claim":"smellbook:claim:aroma-compounds-of-dry-roasted-almonds","claimId":"CLM-ALMOND-002","role":"key-odorant","roleWords":"predominant","nameInClaim":"2-acetyl-1-pyrroline"}]},{"urn":"smellbook:molecule:2-acetylpyrrole","key":"2-acetylpyrrole","name":"2-acetylpyrrole","otherNames":[],"canonicalPath":"/molecules/2-acetylpyrrole","identifiers":{"status":"verified","pubchemCid":14079,"inchikey":"IGJQUJNPMOYEJY-UHFFFAOYSA-N","formula":"C6H7NO","wikidata":"Q27127005","chebi":"59981"},"reports":[{"smell":"smellbook:smell:popcorn","claim":"smellbook:claim:volatiles-linked-to-popcorn-aroma","claimId":"CLM-POPCORN-001","role":"odour-linked","roleWords":"may be partly responsible for typical popcorn aroma","nameInClaim":"2-acetylpyrrole"}]},{"urn":"smellbook:molecule:2-furfurylthiol","key":"2-furfurylthiol","name":"2-furfurylthiol","otherNames":[],"canonicalPath":"/molecules/2-furfurylthiol","identifiers":{"status":"verified","pubchemCid":7363,"inchikey":"ZFFTZDQKIXPDAF-UHFFFAOYSA-N","formula":"C5H6OS","wikidata":null,"chebi":null},"reports":[{"smell":"smellbook:smell:popcorn","claim":"smellbook:claim:volatiles-linked-to-popcorn-aroma","claimId":"CLM-POPCORN-001","role":"odour-linked","roleWords":"may be partly responsible for typical popcorn aroma","nameInClaim":"2-furfurylthiol"}]},{"urn":"smellbook:molecule:2-methylpropanal","key":"2-methylpropanal","name":"2-methylpropanal","otherNames":[],"canonicalPath":"/molecules/2-methylpropanal","identifiers":{"status":"verified","pubchemCid":6561,"inchikey":"AMIMRNSIRUDHCM-UHFFFAOYSA-N","formula":"C4H8O","wikidata":"Q418164","chebi":"48943"},"reports":[{"smell":"smellbook:smell:vinegar","claim":"smellbook:claim:key-aroma-compounds-of-an-aged-vinegar","claimId":"CLM-VINEGAR-001","role":"key-odorant","roleWords":"contribute importantly to the aroma","nameInClaim":"2-methylpropanal"}]},{"urn":"smellbook:molecule:2-pentylfuran","key":"2-pentylfuran","name":"2-pentylfuran","otherNames":[],"canonicalPath":"/molecules/2-pentylfuran","identifiers":{"status":"verified","pubchemCid":19602,"inchikey":"YVBAUDVGOFCUSG-UHFFFAOYSA-N","formula":"C9H14O","wikidata":"Q27161382","chebi":"89197"},"reports":[{"smell":"smellbook:smell:popcorn","claim":"smellbook:claim:volatiles-linked-to-popcorn-aroma","claimId":"CLM-POPCORN-001","role":"odour-linked","roleWords":"may be partly responsible for typical popcorn aroma","nameInClaim":"2-pentylfuran"}]},{"urn":"smellbook:molecule:2-phenylethanol","key":"2-phenylethanol","name":"2-phenylethanol","otherNames":[],"canonicalPath":"/molecules/2-phenylethanol","identifiers":{"status":"verified","pubchemCid":6054,"inchikey":"WRMNZCZEMHIOCP-UHFFFAOYSA-N","formula":"C8H10O","wikidata":"Q209463","chebi":"49000"},"reports":[{"smell":"smellbook:smell:rose","claim":"smellbook:claim:main-volatiles-of-fresh-white-oil-bearing-rose","claimId":"CLM-ROSE-001","role":"major-component","roleWords":"the most abundant","nameInClaim":"2-phenylethanol"}]},{"urn":"smellbook:molecule:2-3-butanedione","key":"2-3-butanedione","name":"2,3-butanedione","otherNames":["diacetyl"],"canonicalPath":"/molecules/2-3-butanedione","identifiers":{"status":"verified","pubchemCid":650,"inchikey":"QSJXEFYPDANLFS-UHFFFAOYSA-N","formula":"C4H6O2","wikidata":"Q408916","chebi":"16583"},"reports":[{"smell":"smellbook:smell:fresh-bread","claim":"smellbook:claim:key-odorants-of-wheat-bread-crust-and-crumb","claimId":"CLM-BREAD-001","role":"key-odorant","roleWords":"primary odorants of wheat bread crust","nameInClaim":"2,3-butanedione"},{"smell":"smellbook:smell:wood-smoke","claim":"smellbook:claim:hardwood-smoke-phenolic-odorants","claimId":"CLM-WOODSMOKE-001","role":"reported-volatile","roleWords":"alongside compounds such as","nameInClaim":"2,3-butanedione"},{"smell":"smellbook:smell:butter","claim":"smellbook:claim:key-odorants-of-butter","claimId":"CLM-BUTTER-001","role":"key-odorant","roleWords":"the key odorants of sour cream butter","nameInClaim":"diacetyl"},{"smell":"smellbook:smell:vinegar","claim":"smellbook:claim:key-aroma-compounds-of-an-aged-vinegar","claimId":"CLM-VINEGAR-001","role":"key-odorant","roleWords":"contribute importantly to the aroma","nameInClaim":"2,3-butanedione"},{"smell":"smellbook:smell:yogurt","claim":"smellbook:claim:compounds-that-shape-yogurt-aroma","claimId":"CLM-YOGURT-001","role":"key-odorant","roleWords":"contribute most to its typical aroma and flavour","nameInClaim":"diacetyl"}]},{"urn":"smellbook:molecule:2-4-5-trimethyloxazole","key":"2-4-5-trimethyloxazole","name":"2,4,5-trimethyloxazole","otherNames":[],"canonicalPath":"/molecules/2-4-5-trimethyloxazole","identifiers":{"status":"verified","pubchemCid":30215,"inchikey":"ZRLDBDZSLLGDOX-UHFFFAOYSA-N","formula":"C6H9NO","wikidata":"Q27274214","chebi":"179309"},"reports":[{"smell":"smellbook:smell:vinegar","claim":"smellbook:claim:key-aroma-compounds-of-an-aged-vinegar","claimId":"CLM-VINEGAR-001","role":"key-odorant","roleWords":"contribute importantly to the aroma","nameInClaim":"2,4,5-trimethyloxazole"}]},{"urn":"smellbook:molecule:3-methylbutanal","key":"3-methylbutanal","name":"3-methylbutanal","otherNames":[],"canonicalPath":"/molecules/3-methylbutanal","identifiers":{"status":"verified","pubchemCid":11552,"inchikey":"YGHRJJRRZDOVPD-UHFFFAOYSA-N","formula":"C5H10O","wikidata":"Q409554","chebi":"16638"},"reports":[{"smell":"smellbook:smell:fresh-bread","claim":"smellbook:claim:key-odorants-of-wheat-bread-crust-and-crumb","claimId":"CLM-BREAD-001","role":"key-odorant","roleWords":"primary odorants of wheat bread crust","nameInClaim":"3-methylbutanal"},{"smell":"smellbook:smell:peanut-butter","claim":"smellbook:claim:key-odorants-of-roasted-peanuts","claimId":"CLM-PEANUT-001","role":"key-odorant","roleWords":"had the highest odour activity values","nameInClaim":"3-methylbutanal"},{"smell":"smellbook:smell:tomato-sauce","claim":"smellbook:claim:how-processing-changes-tomato-aroma","claimId":"CLM-TOMATOPASTE-001","role":"key-odorant","roleWords":"judged most important to its aroma","nameInClaim":"3-methylbutanal"},{"smell":"smellbook:smell:toasted-almonds","claim":"smellbook:claim:aroma-compounds-of-dry-roasted-almonds","claimId":"CLM-ALMOND-002","role":"key-odorant","roleWords":"predominant","nameInClaim":"3-methylbutanal"}]},{"urn":"smellbook:molecule:3-methylbutanoic-acid","key":"3-methylbutanoic-acid","name":"3-methylbutanoic acid","otherNames":[],"canonicalPath":"/molecules/3-methylbutanoic-acid","identifiers":{"status":"verified","pubchemCid":10430,"inchikey":"GWYFCOCPABKNJV-UHFFFAOYSA-N","formula":"C5H10O2","wikidata":"Q415536","chebi":"28484"},"reports":[{"smell":"smellbook:smell:vinegar","claim":"smellbook:claim:key-aroma-compounds-of-an-aged-vinegar","claimId":"CLM-VINEGAR-001","role":"key-odorant","roleWords":"contribute importantly to the aroma","nameInClaim":"3-methylbutanoic acid"}]},{"urn":"smellbook:molecule:4-methylguaiacol","key":"4-methylguaiacol","name":"4-methylguaiacol","otherNames":[],"canonicalPath":"/molecules/4-methylguaiacol","identifiers":{"status":"verified","pubchemCid":7144,"inchikey":"PETRWTHZSKVLRE-UHFFFAOYSA-N","formula":"C8H10O2","wikidata":"Q403037","chebi":"89886"},"reports":[{"smell":"smellbook:smell:wood-smoke","claim":"smellbook:claim:hardwood-smoke-phenolic-odorants","claimId":"CLM-WOODSMOKE-001","role":"key-odorant","roleWords":"among its most potent odorants","nameInClaim":"4-methylguaiacol"}]},{"urn":"smellbook:molecule:4-methylsyringol","key":"4-methylsyringol","name":"4-methylsyringol","otherNames":[],"canonicalPath":"/molecules/4-methylsyringol","identifiers":{"status":"verified","pubchemCid":240925,"inchikey":"ZFBNNSOJNZBLLS-UHFFFAOYSA-N","formula":"C9H12O3","wikidata":"Q27278026","chebi":"172423"},"reports":[{"smell":"smellbook:smell:wood-smoke","claim":"smellbook:claim:hardwood-smoke-phenolic-odorants","claimId":"CLM-WOODSMOKE-001","role":"key-odorant","roleWords":"among its most potent odorants","nameInClaim":"4-methylsyringol"}]},{"urn":"smellbook:molecule:4-vinylguaiacol","key":"4-vinylguaiacol","name":"4-vinylguaiacol","otherNames":[],"canonicalPath":"/molecules/4-vinylguaiacol","identifiers":{"status":"verified","pubchemCid":332,"inchikey":"YOMSJEATGXXYPX-UHFFFAOYSA-N","formula":"C9H10O2","wikidata":"Q4596898","chebi":"42438"},"reports":[{"smell":"smellbook:smell:popcorn","claim":"smellbook:claim:volatiles-linked-to-popcorn-aroma","claimId":"CLM-POPCORN-001","role":"odour-linked","roleWords":"may be partly responsible for typical popcorn aroma","nameInClaim":"4-vinylguaiacol"}]},{"urn":"smellbook:molecule:1-8-cineole","key":"1-8-cineole","name":"1,8-cineole","otherNames":[],"canonicalPath":"/molecules/1-8-cineole","identifiers":{"status":"verified","pubchemCid":2758,"inchikey":"WEEGYLXZBRQIMU-UHFFFAOYSA-N","formula":"C10H18O","wikidata":"Q161572","chebi":"27961"},"reports":[{"smell":"smellbook:smell:rosemary","claim":"smellbook:claim:rosemary-oil-composition-and-chemotypes","claimId":"CLM-ROSEMARY-001","role":"major-component","roleWords":"dominated by","nameInClaim":"1,8-cineole"},{"smell":"smellbook:smell:sage","claim":"smellbook:claim:thujone-camphor-and-cineole-in-sage-oil","claimId":"CLM-SAGE-001","role":"major-component","roleWords":"dominated by","nameInClaim":"1,8-cineole"},{"smell":"smellbook:smell:thyme","claim":"smellbook:claim:thymol-in-thyme-essential-oil","claimId":"CLM-THYME-001","role":"major-component","roleWords":"followed by","nameInClaim":"1,8-cineole"}]},{"urn":"smellbook:molecule:1-hexanol","key":"1-hexanol","name":"1-hexanol","otherNames":[],"canonicalPath":"/molecules/1-hexanol","identifiers":{"status":"verified","pubchemCid":8103,"inchikey":"ZSIAUFGUXNUGDI-UHFFFAOYSA-N","formula":"C6H14O","wikidata":"Q76933","chebi":"87393"},"reports":[{"smell":"smellbook:smell:banana","claim":"smellbook:claim:predominant-banana-volatiles-during-ripening","claimId":"CLM-BANANA-001","role":"major-component","roleWords":"among the predominant volatile compounds","nameInClaim":"1-hexanol"}]},{"urn":"smellbook:molecule:1-octen-3-ol","key":"1-octen-3-ol","name":"1-octen-3-ol","otherNames":[],"canonicalPath":"/molecules/1-octen-3-ol","identifiers":{"status":"verified","pubchemCid":18827,"inchikey":"VSMOENVRRABVKN-UHFFFAOYSA-N","formula":"C8H16O","wikidata":"Q161667","chebi":"34118"},"reports":[{"smell":"smellbook:smell:cinnamon","claim":"smellbook:claim:cinnamaldehyde-in-cinnamon-bark-aroma","claimId":"CLM-CINNAMON-001","role":"odour-linked","roleWords":"aroma-active compounds that also included","nameInClaim":"1-octen-3-ol"}]},{"urn":"smellbook:molecule:1-octen-3-one","key":"1-octen-3-one","name":"1-octen-3-one","otherNames":[],"canonicalPath":"/molecules/1-octen-3-one","identifiers":{"status":"verified","pubchemCid":61346,"inchikey":"KLTVSWGXIAYTHO-UHFFFAOYSA-N","formula":"C8H14O","wikidata":"Q5074300","chebi":"88900"},"reports":[{"smell":"smellbook:smell:mushroom","claim":"smellbook:claim:main-aroma-component-of-cooked-button-mushroom","claimId":"CLM-MUSHROOM-001","role":"key-odorant","roleWords":"the main aroma component of the cooked mushroom","nameInClaim":"1-octen-3-one"},{"smell":"smellbook:smell:cheese","claim":"smellbook:claim:potent-odorants-of-cheddar-cheese","claimId":"CLM-CHEDDAR-001","role":"odour-linked","roleWords":"potent odorants","nameInClaim":"1-octen-3-one"},{"smell":"smellbook:smell:almond","claim":"smellbook:claim:aroma-compounds-of-raw-and-roasted-almonds","claimId":"CLM-ALMOND-001","role":"key-odorant","roleWords":"important in raw almonds","nameInClaim":"1-octen-3-one"}]},{"urn":"smellbook:molecule:acetic-acid","key":"acetic-acid","name":"acetic acid","otherNames":[],"canonicalPath":"/molecules/acetic-acid","identifiers":{"status":"verified","pubchemCid":176,"inchikey":"QTBSBXVTEAMEQO-UHFFFAOYSA-N","formula":"C2H4O2","wikidata":"Q47512","chebi":"15366"},"reports":[{"smell":"smellbook:smell:rubber","claim":"smellbook:claim:odorants-released-during-rubber-processing","claimId":"CLM-RUBBER-001","role":"odour-linked","roleWords":"often above their odour detection thresholds","nameInClaim":"acetic"},{"smell":"smellbook:smell:cheese","claim":"smellbook:claim:potent-odorants-of-cheddar-cheese","claimId":"CLM-CHEDDAR-001","role":"odour-linked","roleWords":"potent odorants","nameInClaim":"acetic"},{"smell":"smellbook:smell:vinegar","claim":"smellbook:claim:key-aroma-compounds-of-an-aged-vinegar","claimId":"CLM-VINEGAR-001","role":"key-odorant","roleWords":"contribute importantly to the aroma","nameInClaim":"acetic acid"},{"smell":"smellbook:smell:almond","claim":"smellbook:claim:aroma-compounds-of-raw-and-roasted-almonds","claimId":"CLM-ALMOND-001","role":"key-odorant","roleWords":"important in raw almonds","nameInClaim":"acetic acid"}]},{"urn":"smellbook:molecule:alpha-farnesene","key":"alpha-farnesene","name":"α-farnesene","otherNames":[],"canonicalPath":"/molecules/alpha-farnesene","identifiers":{"status":"verified","pubchemCid":5281516,"inchikey":"CXENHBSYCFFKJS-VDQVFBMKSA-N","formula":"C15H24","wikidata":"Q419814","chebi":"10280"},"reports":[{"smell":"smellbook:smell:jasmine","claim":"smellbook:claim:volatiles-emitted-by-jasminum-sambac-flowers","claimId":"CLM-JASMINE-001","role":"major-component","roleWords":"the most abundant compounds","nameInClaim":"α-farnesene"},{"smell":"smellbook:smell:gardenia","claim":"smellbook:claim:major-floral-volatiles-of-gardenia","claimId":"CLM-GARDENIA-001","role":"major-component","roleWords":"the major volatile compounds of the floral aroma","nameInClaim":"α-farnesene"},{"smell":"smellbook:smell:pear","claim":"smellbook:claim:dominant-volatiles-of-fragrant-pears","claimId":"CLM-PEAR-001","role":"major-component","roleWords":"were among the dominant volatiles","nameInClaim":"α-farnesene"}]},{"urn":"smellbook:molecule:alpha-humulene","key":"alpha-humulene","name":"α-humulene","otherNames":[],"canonicalPath":"/molecules/alpha-humulene","identifiers":{"status":"verified","pubchemCid":5281520,"inchikey":"FAMPSKZZVDUYOS-HRGUGZIWSA-N","formula":"C15H24","wikidata":"Q1995108","chebi":"5768"},"reports":[{"smell":"smellbook:smell:clove","claim":"smellbook:claim:eugenol-in-clove-essential-oil","claimId":"CLM-CLOVE-001","role":"major-component","roleWords":"making up a further 10–40%","nameInClaim":"α-humulene"}]},{"urn":"smellbook:molecule:alpha-pinene","key":"alpha-pinene","name":"α-pinene","otherNames":[],"canonicalPath":"/molecules/alpha-pinene","identifiers":{"status":"ambiguous","candidatePubchemCids":{"α-pinene":[11240513],"alpha-pinene":[6654]}},"reports":[{"smell":"smellbook:smell:pine-needles","claim":"smellbook:claim:volatiles-of-pine-needle-and-cone-oils","claimId":"CLM-PINENEEDLE-001","role":"major-component","roleWords":"contained high percentages of","nameInClaim":"α-pinene"},{"smell":"smellbook:smell:lilac","claim":"smellbook:claim:characteristic-scent-compounds-of-lilac-flowers","claimId":"CLM-LILAC-001","role":"major-component","roleWords":"abundant volatiles such as","nameInClaim":"α-pinene"},{"smell":"smellbook:smell:church-incense","claim":"smellbook:claim:key-odorants-of-frankincense-resin","claimId":"CLM-FRANKINCENSE-001","role":"key-odorant","roleWords":"key odorants included","nameInClaim":"α-pinene"},{"smell":"smellbook:smell:pine-resin","claim":"smellbook:claim:pinenes-in-the-volatile-part-of-pine-resin","claimId":"CLM-PINERESIN-001","role":"major-component","roleWords":"consisted mainly of","nameInClaim":"α-pinene"},{"smell":"smellbook:smell:rosemary","claim":"smellbook:claim:rosemary-oil-composition-and-chemotypes","claimId":"CLM-ROSEMARY-001","role":"major-component","roleWords":"dominated by","nameInClaim":"α-pinene"},{"smell":"smellbook:smell:nutmeg","claim":"smellbook:claim:terpenes-behind-the-characteristic-nutmeg-odour","claimId":"CLM-NUTMEG-001","role":"key-odorant","roleWords":"in imparting its characteristic odour","nameInClaim":"α-pinene"},{"smell":"smellbook:smell:black-pepper","claim":"smellbook:claim:black-pepper-volatile-complexity","claimId":"CLM-PEPPER-001","role":"major-component","roleWords":"dominated by","nameInClaim":"α-pinene"}]},{"urn":"smellbook:molecule:anethole","key":"anethole","name":"anethole","otherNames":[],"canonicalPath":"/molecules/anethole","identifiers":{"status":"verified","pubchemCid":637563,"inchikey":"RUVINXPYWBROJD-ONEGZZNKSA-N","formula":"C10H12O","wikidata":"Q255564","chebi":"35616"},"reports":[{"smell":"smellbook:smell:cinnamon","claim":"smellbook:claim:cinnamaldehyde-in-cinnamon-bark-aroma","claimId":"CLM-CINNAMON-001","role":"odour-linked","roleWords":"aroma-active compounds that also included","nameInClaim":"anethole"}]},{"urn":"smellbook:molecule:benzyl-acetate","key":"benzyl-acetate","name":"benzyl acetate","otherNames":[],"canonicalPath":"/molecules/benzyl-acetate","identifiers":{"status":"verified","pubchemCid":8785,"inchikey":"QUKGYYKBILRGFE-UHFFFAOYSA-N","formula":"C9H10O2","wikidata":"Q424223","chebi":"52051"},"reports":[{"smell":"smellbook:smell:jasmine","claim":"smellbook:claim:volatiles-emitted-by-jasminum-sambac-flowers","claimId":"CLM-JASMINE-001","role":"major-component","roleWords":"the most abundant compounds","nameInClaim":"benzyl acetate"}]},{"urn":"smellbook:molecule:benzyl-tiglate","key":"benzyl-tiglate","name":"benzyl tiglate","otherNames":[],"canonicalPath":"/molecules/benzyl-tiglate","identifiers":{"status":"verified","pubchemCid":250096,"inchikey":"QRGSTISKDZCDHV-XCVCLJGOSA-N","formula":"C12H14O2","wikidata":"Q27264164","chebi":"187225"},"reports":[{"smell":"smellbook:smell:gardenia","claim":"smellbook:claim:major-floral-volatiles-of-gardenia","claimId":"CLM-GARDENIA-001","role":"major-component","roleWords":"the major volatile compounds of the floral aroma","nameInClaim":"benzyl tiglate"}]},{"urn":"smellbook:molecule:beta-caryophyllene","key":"beta-caryophyllene","name":"β-caryophyllene","otherNames":["(E)-caryophyllene"],"canonicalPath":"/molecules/beta-caryophyllene","identifiers":{"status":"verified","pubchemCid":5281515,"inchikey":"NPNUFJAVOOONJE-GFUGXAQUSA-N","formula":"C15H24","wikidata":"Q421614","chebi":"10357"},"reports":[{"smell":"smellbook:smell:pine-needles","claim":"smellbook:claim:volatiles-of-pine-needle-and-cone-oils","claimId":"CLM-PINENEEDLE-001","role":"major-component","roleWords":"contained high percentages of","nameInClaim":"(E)-caryophyllene"},{"smell":"smellbook:smell:mint","claim":"smellbook:claim:menthol-and-menthone-in-peppermint-oil","claimId":"CLM-MINT-001","role":"major-component","roleWords":"followed by","nameInClaim":"β-caryophyllene"},{"smell":"smellbook:smell:clove","claim":"smellbook:claim:eugenol-in-clove-essential-oil","claimId":"CLM-CLOVE-001","role":"major-component","roleWords":"making up a further 10–40%","nameInClaim":"β-caryophyllene"},{"smell":"smellbook:smell:black-pepper","claim":"smellbook:claim:black-pepper-volatile-complexity","claimId":"CLM-PEPPER-001","role":"major-component","roleWords":"dominated by","nameInClaim":"β-caryophyllene"}]},{"urn":"smellbook:molecule:beta-damascenone","key":"beta-damascenone","name":"(E)-β-damascenone","otherNames":["β-damascenone"],"canonicalPath":"/molecules/beta-damascenone","identifiers":{"status":"verified","pubchemCid":5366074,"inchikey":"POIARNZEYGURDG-FNORWQNLSA-N","formula":"C13H18O","wikidata":"Q416126","chebi":"67251"},"reports":[{"smell":"smellbook:smell:black-tea","claim":"smellbook:claim:key-odorants-of-sun-dried-black-tea","claimId":"CLM-BLACKTEA-001","role":"key-odorant","roleWords":"key odour-active compounds","nameInClaim":"(E)-β-damascenone"},{"smell":"smellbook:smell:tomato-sauce","claim":"smellbook:claim:how-processing-changes-tomato-aroma","claimId":"CLM-TOMATOPASTE-001","role":"key-odorant","roleWords":"judged most important to its aroma","nameInClaim":"β-damascenone"}]},{"urn":"smellbook:molecule:beta-ionone","key":"beta-ionone","name":"β-ionone","otherNames":["(E)-β-ionone"],"canonicalPath":"/molecules/beta-ionone","identifiers":{"status":"verified","pubchemCid":638014,"inchikey":"PSQYTAPXSHCGMF-BQYQJAHWSA-N","formula":"C13H20O","wikidata":"Q27114873","chebi":"32325"},"reports":[{"smell":"smellbook:smell:seaweed","claim":"smellbook:claim:volatile-compounds-of-edible-seaweeds","claimId":"CLM-SEAWEED-001","role":"reported-volatile","roleWords":"identified in several species","nameInClaim":"β-ionone"},{"smell":"smellbook:smell:black-tea","claim":"smellbook:claim:key-odorants-of-sun-dried-black-tea","claimId":"CLM-BLACKTEA-001","role":"key-odorant","roleWords":"key odour-active compounds","nameInClaim":"β-ionone"},{"smell":"smellbook:smell:peach","claim":"smellbook:claim:key-contributors-to-peach-aroma","claimId":"CLM-PEACH-001","role":"key-odorant","roleWords":"key contributors","nameInClaim":"β-ionone"},{"smell":"smellbook:smell:tomato-sauce","claim":"smellbook:claim:how-processing-changes-tomato-aroma","claimId":"CLM-TOMATOPASTE-001","role":"key-odorant","roleWords":"judged most important to its aroma","nameInClaim":"β-ionone"},{"smell":"smellbook:smell:cherry","claim":"smellbook:claim:aroma-compounds-of-sweet-cherries","claimId":"CLM-CHERRY-001","role":"key-odorant","roleWords":"had the highest odour activity values","nameInClaim":"(E)-β-ionone"}]},{"urn":"smellbook:molecule:beta-pinene","key":"beta-pinene","name":"β-pinene","otherNames":[],"canonicalPath":"/molecules/beta-pinene","identifiers":{"status":"verified","pubchemCid":14896,"inchikey":"WTARULDDTDQWMU-UHFFFAOYSA-N","formula":"C10H16","wikidata":"Q300928","chebi":"50025"},"reports":[{"smell":"smellbook:smell:basil","claim":"smellbook:claim:volatiles-linked-to-basils-clove-like-and-piquant-smell","claimId":"CLM-BASIL-001","role":"odour-linked","roleWords":"to a piquant smell","nameInClaim":"β-pinene"},{"smell":"smellbook:smell:pine-resin","claim":"smellbook:claim:pinenes-in-the-volatile-part-of-pine-resin","claimId":"CLM-PINERESIN-001","role":"major-component","roleWords":"consisted mainly of","nameInClaim":"β-pinene"},{"smell":"smellbook:smell:nutmeg","claim":"smellbook:claim:terpenes-behind-the-characteristic-nutmeg-odour","claimId":"CLM-NUTMEG-001","role":"odour-linked","roleWords":"to the spice's distinctive note","nameInClaim":"β-pinene"},{"smell":"smellbook:smell:black-pepper","claim":"smellbook:claim:black-pepper-volatile-complexity","claimId":"CLM-PEPPER-001","role":"major-component","roleWords":"dominated by","nameInClaim":"β-pinene"}]},{"urn":"smellbook:molecule:borneol","key":"borneol","name":"borneol","otherNames":[],"canonicalPath":"/molecules/borneol","identifiers":{"status":"verified","pubchemCid":64685,"inchikey":"DTGKSKDOIYIVQL-UHFFFAOYSA-N","formula":"C10H18O","wikidata":"Q138005940","chebi":"28093"},"reports":[{"smell":"smellbook:smell:rosemary","claim":"smellbook:claim:rosemary-oil-composition-and-chemotypes","claimId":"CLM-ROSEMARY-001","role":"reported-volatile","roleWords":"also present","nameInClaim":"borneol"}]},{"urn":"smellbook:molecule:butanoic-acid","key":"butanoic-acid","name":"butanoic acid","otherNames":[],"canonicalPath":"/molecules/butanoic-acid","identifiers":{"status":"verified","pubchemCid":264,"inchikey":"FERIUCNNQQJTOY-UHFFFAOYSA-N","formula":"C4H8O2","wikidata":"Q193213","chebi":"30772"},"reports":[{"smell":"smellbook:smell:rubber","claim":"smellbook:claim:odorants-released-during-rubber-processing","claimId":"CLM-RUBBER-001","role":"odour-linked","roleWords":"often above their odour detection thresholds","nameInClaim":"butanoic"},{"smell":"smellbook:smell:butter","claim":"smellbook:claim:key-odorants-of-butter","claimId":"CLM-BUTTER-001","role":"key-odorant","roleWords":"the key odorants of sour cream butter","nameInClaim":"butanoic acid"},{"smell":"smellbook:smell:cheese","claim":"smellbook:claim:potent-odorants-of-cheddar-cheese","claimId":"CLM-CHEDDAR-001","role":"odour-linked","roleWords":"potent odorants","nameInClaim":"butanoic acids"}]},{"urn":"smellbook:molecule:camphor","key":"camphor","name":"camphor","otherNames":[],"canonicalPath":"/molecules/camphor","identifiers":{"status":"verified","pubchemCid":2537,"inchikey":"DSSYKIVIOFKYAU-UHFFFAOYSA-N","formula":"C10H16O","wikidata":null,"chebi":null},"reports":[{"smell":"smellbook:smell:rosemary","claim":"smellbook:claim:rosemary-oil-composition-and-chemotypes","claimId":"CLM-ROSEMARY-001","role":"reported-volatile","roleWords":"also present","nameInClaim":"camphor"},{"smell":"smellbook:smell:sage","claim":"smellbook:claim:thujone-camphor-and-cineole-in-sage-oil","claimId":"CLM-SAGE-001","role":"major-component","roleWords":"dominated by","nameInClaim":"camphor"}]},{"urn":"smellbook:molecule:carvacrol","key":"carvacrol","name":"carvacrol","otherNames":[],"canonicalPath":"/molecules/carvacrol","identifiers":{"status":"verified","pubchemCid":10364,"inchikey":"RECUKUPTGUEGMW-UHFFFAOYSA-N","formula":"C10H14O","wikidata":"Q225543","chebi":"3440"},"reports":[{"smell":"smellbook:smell:thyme","claim":"smellbook:claim:thymol-in-thyme-essential-oil","claimId":"CLM-THYME-001","role":"major-component","roleWords":"followed by","nameInClaim":"carvacrol"}]},{"urn":"smellbook:molecule:cinnamaldehyde","key":"cinnamaldehyde","name":"cinnamaldehyde","otherNames":[],"canonicalPath":"/molecules/cinnamaldehyde","identifiers":{"status":"verified","pubchemCid":637511,"inchikey":"KJPRLNWUNMBNBZ-QPJJXVBHSA-N","formula":"C9H8O","wikidata":"Q204036","chebi":"16731"},"reports":[{"smell":"smellbook:smell:cinnamon","claim":"smellbook:claim:cinnamaldehyde-in-cinnamon-bark-aroma","claimId":"CLM-CINNAMON-001","role":"key-odorant","roleWords":"made the largest contribution to the aroma","nameInClaim":"cinnamaldehyde"}]},{"urn":"smellbook:molecule:cis-3-hexenyl-tiglate","key":"cis-3-hexenyl-tiglate","name":"cis-3-hexenyl tiglate","otherNames":[],"canonicalPath":"/molecules/cis-3-hexenyl-tiglate","identifiers":{"status":"verified","pubchemCid":15461361,"inchikey":"JNWQKXUWZWKUAY-JQEGGOPCSA-N","formula":"C11H18O2","wikidata":"Q27273008","chebi":"195877"},"reports":[{"smell":"smellbook:smell:gardenia","claim":"smellbook:claim:major-floral-volatiles-of-gardenia","claimId":"CLM-GARDENIA-001","role":"major-component","roleWords":"the major volatile compounds of the floral aroma","nameInClaim":"cis-3-hexenyl tiglate"}]},{"urn":"smellbook:molecule:cis-thujone","key":"cis-thujone","name":"cis-thujone","otherNames":[],"canonicalPath":"/molecules/cis-thujone","identifiers":{"status":"ambiguous","candidatePubchemCids":{"cis-thujone":[249286,91456,12304612]}},"reports":[{"smell":"smellbook:smell:sage","claim":"smellbook:claim:thujone-camphor-and-cineole-in-sage-oil","claimId":"CLM-SAGE-001","role":"major-component","roleWords":"dominated by","nameInClaim":"cis-thujone"}]},{"urn":"smellbook:molecule:citronellol","key":"citronellol","name":"citronellol","otherNames":[],"canonicalPath":"/molecules/citronellol","identifiers":{"status":"verified","pubchemCid":8842,"inchikey":"QMVPMAAFGQKVCJ-UHFFFAOYSA-N","formula":"C10H20O","wikidata":"Q27122080","chebi":"50462"},"reports":[{"smell":"smellbook:smell:rose","claim":"smellbook:claim:main-volatiles-of-fresh-white-oil-bearing-rose","claimId":"CLM-ROSE-001","role":"major-component","roleWords":"the most abundant","nameInClaim":"citronellol"}]},{"urn":"smellbook:molecule:delta-3-carene","key":"delta-3-carene","name":"δ-3-carene","otherNames":[],"canonicalPath":"/molecules/delta-3-carene","identifiers":{"status":"verified","pubchemCid":26049,"inchikey":"BQOFWKZOCNGFEC-UHFFFAOYSA-N","formula":"C10H16","wikidata":"Q19414","chebi":"35661"},"reports":[{"smell":"smellbook:smell:pine-needles","claim":"smellbook:claim:volatiles-of-pine-needle-and-cone-oils","claimId":"CLM-PINENEEDLE-001","role":"major-component","roleWords":"contained high percentages of","nameInClaim":"δ-3-carene"},{"smell":"smellbook:smell:black-pepper","claim":"smellbook:claim:black-pepper-volatile-complexity","claimId":"CLM-PEPPER-001","role":"major-component","roleWords":"dominated by","nameInClaim":"δ-3-carene"}]},{"urn":"smellbook:molecule:delta-decalactone","key":"delta-decalactone","name":"δ-decalactone","otherNames":[],"canonicalPath":"/molecules/delta-decalactone","identifiers":{"status":"verified","pubchemCid":12810,"inchikey":"GHBSPIPJMLAMEP-UHFFFAOYSA-N","formula":"C10H18O2","wikidata":"Q27159530","chebi":"87327"},"reports":[{"smell":"smellbook:smell:butter","claim":"smellbook:claim:key-odorants-of-butter","claimId":"CLM-BUTTER-001","role":"key-odorant","roleWords":"the key odorants of sour cream butter","nameInClaim":"δ-decalactone"},{"smell":"smellbook:smell:cardboard","claim":"smellbook:claim:odorants-of-cardboard","claimId":"CLM-CARDBOARD-001","role":"key-odorant","roleWords":"among the most intense","nameInClaim":"δ-decalactone"},{"smell":"smellbook:smell:wet-cardboard","claim":"smellbook:claim:odorants-of-cardboard","claimId":"CLM-CARDBOARD-001","role":"key-odorant","roleWords":"among the most intense","nameInClaim":"δ-decalactone"}]},{"urn":"smellbook:molecule:dihydro-beta-ionone","key":"dihydro-beta-ionone","name":"dihydro-β-ionone","otherNames":[],"canonicalPath":"/molecules/dihydro-beta-ionone","identifiers":{"status":"verified","pubchemCid":519382,"inchikey":"QJJDNZGPQDGNDX-UHFFFAOYSA-N","formula":"C13H22O","wikidata":"Q27102766","chebi":"18015"},"reports":[{"smell":"smellbook:smell:black-tea","claim":"smellbook:claim:key-odorants-of-sun-dried-black-tea","claimId":"CLM-BLACKTEA-001","role":"key-odorant","roleWords":"key odour-active compounds","nameInClaim":"dihydro-β-ionone"}]},{"urn":"smellbook:molecule:dimethyl-trisulfide","key":"dimethyl-trisulfide","name":"dimethyl trisulfide","otherNames":[],"canonicalPath":"/molecules/dimethyl-trisulfide","identifiers":{"status":"verified","pubchemCid":19310,"inchikey":"YWHLKYXPLRWGSE-UHFFFAOYSA-N","formula":"C2H6S3","wikidata":"Q5277321","chebi":"4614"},"reports":[{"smell":"smellbook:smell:cheese","claim":"smellbook:claim:potent-odorants-of-cheddar-cheese","claimId":"CLM-CHEDDAR-001","role":"odour-linked","roleWords":"potent odorants","nameInClaim":"dimethyl trisulfide"}]},{"urn":"smellbook:molecule:e-2-hexenal","key":"e-2-hexenal","name":"(E)-2-hexenal","otherNames":["trans-2-hexenal"],"canonicalPath":"/molecules/e-2-hexenal","identifiers":{"status":"verified","pubchemCid":5281168,"inchikey":"MBDOYVRWFFCFHM-SNAWJCMRSA-N","formula":"C6H10O","wikidata":"Q209405","chebi":"28913"},"reports":[{"smell":"smellbook:smell:banana","claim":"smellbook:claim:predominant-banana-volatiles-during-ripening","claimId":"CLM-BANANA-001","role":"major-component","roleWords":"among the predominant volatile compounds","nameInClaim":"trans-2-hexenal"},{"smell":"smellbook:smell:cherry","claim":"smellbook:claim:aroma-compounds-of-sweet-cherries","claimId":"CLM-CHERRY-001","role":"major-component","roleWords":"were the major free volatiles","nameInClaim":"(E)-2-hexenal"},{"smell":"smellbook:smell:cherry","claim":"smellbook:claim:aroma-compounds-of-sweet-cherries","claimId":"CLM-CHERRY-001","role":"key-odorant","roleWords":"had the highest odour activity values","nameInClaim":"(E)-2-hexenal"}]},{"urn":"smellbook:molecule:e-2-nonenal","key":"e-2-nonenal","name":"(E)-2-nonenal","otherNames":[],"canonicalPath":"/molecules/e-2-nonenal","identifiers":{"status":"verified","pubchemCid":5283335,"inchikey":"BSAIUMLZVGUGKX-BQYQJAHWSA-N","formula":"C9H16O","wikidata":"Q4596912","chebi":"142592"},"reports":[{"smell":"smellbook:smell:fresh-bread","claim":"smellbook:claim:key-odorants-of-wheat-bread-crust-and-crumb","claimId":"CLM-BREAD-001","role":"key-odorant","roleWords":"primary odorants of wheat bread crust","nameInClaim":"(E)-2-nonenal"},{"smell":"smellbook:smell:cardboard","claim":"smellbook:claim:odorants-of-cardboard","claimId":"CLM-CARDBOARD-001","role":"key-odorant","roleWords":"among the most intense","nameInClaim":"(E)-2-nonenal"},{"smell":"smellbook:smell:watermelon","claim":"smellbook:claim:c9-aldehydes-in-watermelon-aroma","claimId":"CLM-WATERMELON-001","role":"key-odorant","roleWords":"contributed more to the aroma than the alcohols","nameInClaim":"(E)-2-nonenal"},{"smell":"smellbook:smell:wet-cardboard","claim":"smellbook:claim:odorants-of-cardboard","claimId":"CLM-CARDBOARD-001","role":"key-odorant","roleWords":"among the most intense","nameInClaim":"(E)-2-nonenal"}]},{"urn":"smellbook:molecule:e-e-2-4-nonadienal","key":"e-e-2-4-nonadienal","name":"(E,E)-2,4-nonadienal","otherNames":[],"canonicalPath":"/molecules/e-e-2-4-nonadienal","identifiers":{"status":"verified","pubchemCid":5283339,"inchikey":"ZHHYXNZJDGDGPJ-BSWSSELBSA-N","formula":"C9H14O","wikidata":"Q27294239","chebi":null},"reports":[{"smell":"smellbook:smell:watermelon","claim":"smellbook:claim:c9-aldehydes-in-watermelon-aroma","claimId":"CLM-WATERMELON-001","role":"key-odorant","roleWords":"contributed more to the aroma than the alcohols","nameInClaim":"(E,E)-2,4-nonadienal"}]},{"urn":"smellbook:molecule:e-e-2-6-nonadienal","key":"e-e-2-6-nonadienal","name":"(E,E)-2,6-nonadienal","otherNames":[],"canonicalPath":"/molecules/e-e-2-6-nonadienal","identifiers":{"status":"verified","pubchemCid":636687,"inchikey":"HZYHMHHBBBSGHB-DYWGDJMRSA-N","formula":"C9H14O","wikidata":"Q27293755","chebi":null},"reports":[{"smell":"smellbook:smell:peach","claim":"smellbook:claim:key-contributors-to-peach-aroma","claimId":"CLM-PEACH-001","role":"key-odorant","roleWords":"key contributors","nameInClaim":"(E,E)-2,6-nonadienal"}]},{"urn":"smellbook:molecule:e-z-2-6-nonadienal","key":"e-z-2-6-nonadienal","name":"(E,Z)-2,6-nonadienal","otherNames":["(E,Z)-nona-2,6-dienal"],"canonicalPath":"/molecules/e-z-2-6-nonadienal","identifiers":{"status":"verified","pubchemCid":643731,"inchikey":"HZYHMHHBBBSGHB-ODYTWBPASA-N","formula":"C9H14O","wikidata":"Q158544","chebi":"7610"},"reports":[{"smell":"smellbook:smell:watermelon","claim":"smellbook:claim:c9-aldehydes-in-watermelon-aroma","claimId":"CLM-WATERMELON-001","role":"key-odorant","roleWords":"contributed more to the aroma than the alcohols","nameInClaim":"(E,Z)-2,6-nonadienal"},{"smell":"smellbook:smell:grape","claim":"smellbook:claim:impact-odorants-of-red-grape-juice","claimId":"CLM-GRAPE-001","role":"key-odorant","roleWords":"the highest flavour dilution factors","nameInClaim":"(E,Z)-nona-2,6-dienal"}]},{"urn":"smellbook:molecule:eugenol","key":"eugenol","name":"eugenol","otherNames":[],"canonicalPath":"/molecules/eugenol","identifiers":{"status":"verified","pubchemCid":3314,"inchikey":"RRAFCDWBNXTKKO-UHFFFAOYSA-N","formula":"C10H12O2","wikidata":"Q423357","chebi":"4917"},"reports":[{"smell":"smellbook:smell:basil","claim":"smellbook:claim:volatiles-linked-to-basils-clove-like-and-piquant-smell","claimId":"CLM-BASIL-001","role":"odour-linked","roleWords":"to a clove-like smell","nameInClaim":"eugenol"},{"smell":"smellbook:smell:tomato-sauce","claim":"smellbook:claim:how-processing-changes-tomato-aroma","claimId":"CLM-TOMATOPASTE-001","role":"key-odorant","roleWords":"judged most important to its aroma","nameInClaim":"eugenol"},{"smell":"smellbook:smell:clove","claim":"smellbook:claim:eugenol-in-clove-essential-oil","claimId":"CLM-CLOVE-001","role":"major-component","roleWords":"the major compound of clove essential oil","nameInClaim":"eugenol"}]},{"urn":"smellbook:molecule:eugenyl-acetate","key":"eugenyl-acetate","name":"eugenyl acetate","otherNames":[],"canonicalPath":"/molecules/eugenyl-acetate","identifiers":{"status":"verified","pubchemCid":7136,"inchikey":"SCCDQYPEOIRVGX-UHFFFAOYSA-N","formula":"C12H14O3","wikidata":"Q27116129","chebi":"34522"},"reports":[{"smell":"smellbook:smell:clove","claim":"smellbook:claim:eugenol-in-clove-essential-oil","claimId":"CLM-CLOVE-001","role":"major-component","roleWords":"making up a further 10–40%","nameInClaim":"eugenyl acetate"}]},{"urn":"smellbook:molecule:gamma-cadinene","key":"gamma-cadinene","name":"γ-cadinene","otherNames":[],"canonicalPath":"/molecules/gamma-cadinene","identifiers":{"status":"verified","pubchemCid":6432404,"inchikey":"WRHGORWNJGOVQY-KKUMJFAQSA-N","formula":"C15H24","wikidata":"Q27132468","chebi":"63205"},"reports":[{"smell":"smellbook:smell:basil","claim":"smellbook:claim:volatiles-linked-to-basils-clove-like-and-piquant-smell","claimId":"CLM-BASIL-001","role":"odour-linked","roleWords":"to a piquant smell","nameInClaim":"γ-cadinene"}]},{"urn":"smellbook:molecule:gamma-decalactone","key":"gamma-decalactone","name":"γ-decalactone","otherNames":[],"canonicalPath":"/molecules/gamma-decalactone","identifiers":{"status":"verified","pubchemCid":12813,"inchikey":"IFYYFLINQYPWGJ-UHFFFAOYSA-N","formula":"C10H18O2","wikidata":"Q423956","chebi":"145740"},"reports":[{"smell":"smellbook:smell:peach","claim":"smellbook:claim:key-contributors-to-peach-aroma","claimId":"CLM-PEACH-001","role":"key-odorant","roleWords":"key contributors","nameInClaim":"γ-decalactone"}]},{"urn":"smellbook:molecule:gamma-dodecalactone","key":"gamma-dodecalactone","name":"γ-dodecalactone","otherNames":[],"canonicalPath":"/molecules/gamma-dodecalactone","identifiers":{"status":"verified","pubchemCid":16821,"inchikey":"WGPCZPLRVAWXPW-UHFFFAOYSA-N","formula":"C12H22O2","wikidata":"Q27294762","chebi":null},"reports":[{"smell":"smellbook:smell:fresh-milk","claim":"smellbook:claim:aroma-active-compounds-of-milk","claimId":"CLM-MILK-001","role":"odour-linked","roleWords":"milky odour correlated positively with","nameInClaim":"γ-dodecalactone"}]},{"urn":"smellbook:molecule:gamma-nonalactone","key":"gamma-nonalactone","name":"γ-nonalactone","otherNames":["γ-nonanolactone"],"canonicalPath":"/molecules/gamma-nonalactone","identifiers":{"status":"verified","pubchemCid":7710,"inchikey":"OALYTRUKMRCXNH-UHFFFAOYSA-N","formula":"C9H16O2","wikidata":"Q11255995","chebi":null},"reports":[{"smell":"smellbook:smell:cardboard","claim":"smellbook:claim:odorants-of-cardboard","claimId":"CLM-CARDBOARD-001","role":"key-odorant","roleWords":"among the most intense","nameInClaim":"γ-nonalactone"},{"smell":"smellbook:smell:fresh-milk","claim":"smellbook:claim:aroma-active-compounds-of-milk","claimId":"CLM-MILK-001","role":"odour-linked","roleWords":"milky odour correlated positively with","nameInClaim":"γ-nonanolactone"},{"smell":"smellbook:smell:wet-cardboard","claim":"smellbook:claim:odorants-of-cardboard","claimId":"CLM-CARDBOARD-001","role":"key-odorant","roleWords":"among the most intense","nameInClaim":"γ-nonalactone"}]},{"urn":"smellbook:molecule:gamma-terpinene","key":"gamma-terpinene","name":"γ-terpinene","otherNames":[],"canonicalPath":"/molecules/gamma-terpinene","identifiers":{"status":"verified","pubchemCid":7461,"inchikey":"YKFLAYDHMOASIY-UHFFFAOYSA-N","formula":"C10H16","wikidata":"Q423975","chebi":"10577"},"reports":[{"smell":"smellbook:smell:thyme","claim":"smellbook:claim:thymol-in-thyme-essential-oil","claimId":"CLM-THYME-001","role":"major-component","roleWords":"followed by","nameInClaim":"γ-terpinene"}]},{"urn":"smellbook:molecule:geraniol","key":"geraniol","name":"geraniol","otherNames":[],"canonicalPath":"/molecules/geraniol","identifiers":{"status":"verified","pubchemCid":637566,"inchikey":"GLZPCOQZEFWAFX-JXMROGBWSA-N","formula":"C10H18O","wikidata":"Q410836","chebi":"17447"},"reports":[{"smell":"smellbook:smell:rose","claim":"smellbook:claim:main-volatiles-of-fresh-white-oil-bearing-rose","claimId":"CLM-ROSE-001","role":"major-component","roleWords":"the most abundant","nameInClaim":"geraniol"},{"smell":"smellbook:smell:black-tea","claim":"smellbook:claim:key-odorants-of-sun-dried-black-tea","claimId":"CLM-BLACKTEA-001","role":"key-odorant","roleWords":"key odour-active compounds","nameInClaim":"geraniol"}]},{"urn":"smellbook:molecule:germacrene-d","key":"germacrene-d","name":"germacrene D","otherNames":[],"canonicalPath":"/molecules/germacrene-d","identifiers":{"status":"verified","pubchemCid":5317570,"inchikey":"GAIBLDCXCZKKJE-RXJOXMPGSA-N","formula":"C15H24","wikidata":"Q27121450","chebi":"49044"},"reports":[{"smell":"smellbook:smell:pine-needles","claim":"smellbook:claim:volatiles-of-pine-needle-and-cone-oils","claimId":"CLM-PINENEEDLE-001","role":"major-component","roleWords":"contained high percentages of","nameInClaim":"germacrene D"},{"smell":"smellbook:smell:basil","claim":"smellbook:claim:volatiles-linked-to-basils-clove-like-and-piquant-smell","claimId":"CLM-BASIL-001","role":"odour-linked","roleWords":"to a clove-like smell","nameInClaim":"germacrene D"}]},{"urn":"smellbook:molecule:guaiacol","key":"guaiacol","name":"guaiacol","otherNames":["2-methoxyphenol"],"canonicalPath":"/molecules/guaiacol","identifiers":{"status":"verified","pubchemCid":460,"inchikey":"LHGVFZTZFXWLCP-UHFFFAOYSA-N","formula":"C7H8O2","wikidata":"Q412403","chebi":"28591"},"reports":[{"smell":"smellbook:smell:wood-smoke","claim":"smellbook:claim:hardwood-smoke-phenolic-odorants","claimId":"CLM-WOODSMOKE-001","role":"key-odorant","roleWords":"among its most potent odorants","nameInClaim":"guaiacol"},{"smell":"smellbook:smell:cardboard","claim":"smellbook:claim:odorants-of-cardboard","claimId":"CLM-CARDBOARD-001","role":"key-odorant","roleWords":"among the most intense","nameInClaim":"2-methoxyphenol"},{"smell":"smellbook:smell:popcorn","claim":"smellbook:claim:volatiles-linked-to-popcorn-aroma","claimId":"CLM-POPCORN-001","role":"odour-linked","roleWords":"may be partly responsible for typical popcorn aroma","nameInClaim":"guaiacol"},{"smell":"smellbook:smell:wet-cardboard","claim":"smellbook:claim:odorants-of-cardboard","claimId":"CLM-CARDBOARD-001","role":"key-odorant","roleWords":"among the most intense","nameInClaim":"2-methoxyphenol"}]},{"urn":"smellbook:molecule:heptanal","key":"heptanal","name":"heptanal","otherNames":[],"canonicalPath":"/molecules/heptanal","identifiers":{"status":"verified","pubchemCid":8130,"inchikey":"FXHGMKSSBGDXIY-UHFFFAOYSA-N","formula":"C7H14O","wikidata":"Q425827","chebi":"34787"},"reports":[{"smell":"smellbook:smell:fresh-laundry","claim":"smellbook:claim:volatiles-from-line-dried-laundry","claimId":"CLM-LAUNDRY-001","role":"reported-volatile","roleWords":"released C5–C9 oxidised compounds","nameInClaim":"heptanal"}]},{"urn":"smellbook:molecule:hexanal","key":"hexanal","name":"hexanal","otherNames":[],"canonicalPath":"/molecules/hexanal","identifiers":{"status":"verified","pubchemCid":6184,"inchikey":"JARKCYVAAOWBJS-UHFFFAOYSA-N","formula":"C6H12O","wikidata":"Q420698","chebi":"88528"},"reports":[{"smell":"smellbook:smell:leather","claim":"smellbook:claim:what-causes-the-off-odour-of-lower-grade-sofa-leather","claimId":"CLM-LEATHER-001","role":"odour-linked","roleWords":"appear to cause the off-flavour","nameInClaim":"hexanal"},{"smell":"smellbook:smell:fresh-laundry","claim":"smellbook:claim:volatiles-from-line-dried-laundry","claimId":"CLM-LAUNDRY-001","role":"reported-volatile","roleWords":"released C5–C9 oxidised compounds","nameInClaim":"hexanal"},{"smell":"smellbook:smell:cinnamon","claim":"smellbook:claim:cinnamaldehyde-in-cinnamon-bark-aroma","claimId":"CLM-CINNAMON-001","role":"odour-linked","roleWords":"aroma-active compounds that also included","nameInClaim":"hexanal"},{"smell":"smellbook:smell:banana","claim":"smellbook:claim:predominant-banana-volatiles-during-ripening","claimId":"CLM-BANANA-001","role":"major-component","roleWords":"among the predominant volatile compounds","nameInClaim":"hexanal"},{"smell":"smellbook:smell:pear","claim":"smellbook:claim:dominant-volatiles-of-fragrant-pears","claimId":"CLM-PEAR-001","role":"major-component","roleWords":"were among the dominant volatiles","nameInClaim":"hexanal"},{"smell":"smellbook:smell:tomato-sauce","claim":"smellbook:claim:how-processing-changes-tomato-aroma","claimId":"CLM-TOMATOPASTE-001","role":"reported-volatile","roleWords":"more than 400 times lower","nameInClaim":"hexanal"},{"smell":"smellbook:smell:cherry","claim":"smellbook:claim:aroma-compounds-of-sweet-cherries","claimId":"CLM-CHERRY-001","role":"major-component","roleWords":"were the major free volatiles","nameInClaim":"hexanal"},{"smell":"smellbook:smell:cherry","claim":"smellbook:claim:aroma-compounds-of-sweet-cherries","claimId":"CLM-CHERRY-001","role":"key-odorant","roleWords":"had the highest odour activity values","nameInClaim":"hexanal"}]},{"urn":"smellbook:molecule:hexyl-hexanoate","key":"hexyl-hexanoate","name":"hexyl hexanoate","otherNames":[],"canonicalPath":"/molecules/hexyl-hexanoate","identifiers":{"status":"verified","pubchemCid":22873,"inchikey":"NCDCLPBOMHPFCV-UHFFFAOYSA-N","formula":"C12H24O2","wikidata":"Q25383513","chebi":"156492"},"reports":[{"smell":"smellbook:smell:peach","claim":"smellbook:claim:key-contributors-to-peach-aroma","claimId":"CLM-PEACH-001","role":"key-odorant","roleWords":"key contributors","nameInClaim":"hexyl hexanoate"}]},{"urn":"smellbook:molecule:isoamyl-acetate","key":"isoamyl-acetate","name":"isoamyl acetate","otherNames":[],"canonicalPath":"/molecules/isoamyl-acetate","identifiers":{"status":"verified","pubchemCid":31276,"inchikey":"MLFHJEHSLIIPHL-UHFFFAOYSA-N","formula":"C7H14O2","wikidata":"Q221307","chebi":"31725"},"reports":[{"smell":"smellbook:smell:banana","claim":"smellbook:claim:predominant-banana-volatiles-during-ripening","claimId":"CLM-BANANA-001","role":"major-component","roleWords":"among the predominant volatile compounds","nameInClaim":"isoamyl acetate"}]},{"urn":"smellbook:molecule:jasmine-lactone","key":"jasmine-lactone","name":"jasmine lactone","otherNames":[],"canonicalPath":"/molecules/jasmine-lactone","identifiers":{"status":"verified","pubchemCid":5352626,"inchikey":"XPPALVZZCMPTIV-ARJAWSKDSA-N","formula":"C10H16O2","wikidata":"Q27279750","chebi":"180915"},"reports":[{"smell":"smellbook:smell:gardenia","claim":"smellbook:claim:major-floral-volatiles-of-gardenia","claimId":"CLM-GARDENIA-001","role":"major-component","roleWords":"the major volatile compounds of the floral aroma","nameInClaim":"jasmine lactone"}]},{"urn":"smellbook:molecule:limonene","key":"limonene","name":"limonene","otherNames":[],"canonicalPath":"/molecules/limonene","identifiers":{"status":"verified","pubchemCid":22311,"inchikey":"XMGQYMWWDOXHJM-UHFFFAOYSA-N","formula":"C10H16","wikidata":"Q278809","chebi":"15384"},"reports":[{"smell":"smellbook:smell:pine-needles","claim":"smellbook:claim:volatiles-of-pine-needle-and-cone-oils","claimId":"CLM-PINENEEDLE-001","role":"major-component","roleWords":"contained high percentages of","nameInClaim":"limonene"},{"smell":"smellbook:smell:mint","claim":"smellbook:claim:menthol-and-menthone-in-peppermint-oil","claimId":"CLM-MINT-001","role":"major-component","roleWords":"followed by","nameInClaim":"limonene"},{"smell":"smellbook:smell:cinnamon","claim":"smellbook:claim:cinnamaldehyde-in-cinnamon-bark-aroma","claimId":"CLM-CINNAMON-001","role":"odour-linked","roleWords":"aroma-active compounds that also included","nameInClaim":"limonene"},{"smell":"smellbook:smell:rosemary","claim":"smellbook:claim:rosemary-oil-composition-and-chemotypes","claimId":"CLM-ROSEMARY-001","role":"reported-volatile","roleWords":"also present","nameInClaim":"limonene"},{"smell":"smellbook:smell:black-pepper","claim":"smellbook:claim:black-pepper-volatile-complexity","claimId":"CLM-PEPPER-001","role":"major-component","roleWords":"dominated by","nameInClaim":"limonene"},{"smell":"smellbook:smell:fresh-orange-juice","claim":"smellbook:claim:the-odour-of-fresh-squeezed-orange-juice","claimId":"CLM-ORANGEJUICE-001","role":"odour-linked","roleWords":"is essential though its exact role is uncertain","nameInClaim":"limonene"}]},{"urn":"smellbook:molecule:linalool","key":"linalool","name":"linalool","otherNames":[],"canonicalPath":"/molecules/linalool","identifiers":{"status":"verified","pubchemCid":6549,"inchikey":"CDOSHBSSFJOMGT-UHFFFAOYSA-N","formula":"C10H18O","wikidata":"Q410932","chebi":"17580"},"reports":[{"smell":"smellbook:smell:jasmine","claim":"smellbook:claim:volatiles-emitted-by-jasminum-sambac-flowers","claimId":"CLM-JASMINE-001","role":"major-component","roleWords":"the most abundant compounds","nameInClaim":"linalool"},{"smell":"smellbook:smell:lavender","claim":"smellbook:claim:linalool-and-linalyl-acetate-in-lavender-oil","claimId":"CLM-LAVENDER-001","role":"major-component","roleWords":"the most abundant compounds of lavender essential oil","nameInClaim":"linalool"},{"smell":"smellbook:smell:cinnamon","claim":"smellbook:claim:cinnamaldehyde-in-cinnamon-bark-aroma","claimId":"CLM-CINNAMON-001","role":"odour-linked","roleWords":"aroma-active compounds that also included","nameInClaim":"linalool"},{"smell":"smellbook:smell:black-tea","claim":"smellbook:claim:key-odorants-of-sun-dried-black-tea","claimId":"CLM-BLACKTEA-001","role":"key-odorant","roleWords":"key odour-active compounds","nameInClaim":"linalool"},{"smell":"smellbook:smell:lilac","claim":"smellbook:claim:characteristic-scent-compounds-of-lilac-flowers","claimId":"CLM-LILAC-001","role":"major-component","roleWords":"abundant volatiles such as","nameInClaim":"linalool"},{"smell":"smellbook:smell:gardenia","claim":"smellbook:claim:major-floral-volatiles-of-gardenia","claimId":"CLM-GARDENIA-001","role":"major-component","roleWords":"the major volatile compounds of the floral aroma","nameInClaim":"linalool"},{"smell":"smellbook:smell:church-incense","claim":"smellbook:claim:key-odorants-of-frankincense-resin","claimId":"CLM-FRANKINCENSE-001","role":"key-odorant","roleWords":"key odorants included","nameInClaim":"linalool"}]},{"urn":"smellbook:molecule:linalyl-acetate","key":"linalyl-acetate","name":"linalyl acetate","otherNames":[],"canonicalPath":"/molecules/linalyl-acetate","identifiers":{"status":"verified","pubchemCid":8294,"inchikey":"UWKAYLJWKGQEPM-UHFFFAOYSA-N","formula":"C12H20O2","wikidata":"Q188314","chebi":"78333"},"reports":[{"smell":"smellbook:smell:lavender","claim":"smellbook:claim:linalool-and-linalyl-acetate-in-lavender-oil","claimId":"CLM-LAVENDER-001","role":"major-component","roleWords":"the most abundant compounds of lavender essential oil","nameInClaim":"linalyl acetate"}]},{"urn":"smellbook:molecule:menthol","key":"menthol","name":"menthol","otherNames":[],"canonicalPath":"/molecules/menthol","identifiers":{"status":"verified","pubchemCid":1254,"inchikey":"NOOLISFMXDJSKH-UHFFFAOYSA-N","formula":"C10H20O","wikidata":null,"chebi":null},"reports":[{"smell":"smellbook:smell:mint","claim":"smellbook:claim:menthol-and-menthone-in-peppermint-oil","claimId":"CLM-MINT-001","role":"major-component","roleWords":"main components","nameInClaim":"menthol"}]},{"urn":"smellbook:molecule:menthone","key":"menthone","name":"menthone","otherNames":[],"canonicalPath":"/molecules/menthone","identifiers":{"status":"verified","pubchemCid":26447,"inchikey":"NFLGAXVYCFJBMK-BDAKNGLRSA-N","formula":"C10H18O","wikidata":"Q424902","chebi":"15410"},"reports":[{"smell":"smellbook:smell:mint","claim":"smellbook:claim:menthol-and-menthone-in-peppermint-oil","claimId":"CLM-MINT-001","role":"major-component","roleWords":"main components","nameInClaim":"menthone"}]},{"urn":"smellbook:molecule:menthyl-acetate","key":"menthyl-acetate","name":"menthyl acetate","otherNames":[],"canonicalPath":"/molecules/menthyl-acetate","identifiers":{"status":"verified","pubchemCid":27867,"inchikey":"XHXUANMFYXWVNG-UHFFFAOYSA-N","formula":"C12H22O2","wikidata":"Q72488412","chebi":"191550"},"reports":[{"smell":"smellbook:smell:mint","claim":"smellbook:claim:menthol-and-menthone-in-peppermint-oil","claimId":"CLM-MINT-001","role":"major-component","roleWords":"followed by","nameInClaim":"menthyl acetate"}]},{"urn":"smellbook:molecule:methional","key":"methional","name":"methional","otherNames":["3-(methylthio)propanal","3-(methylsulfanyl)propanal"],"canonicalPath":"/molecules/methional","identifiers":{"status":"verified","pubchemCid":18635,"inchikey":"CLUWOWRTHNNBBU-UHFFFAOYSA-N","formula":"C4H8OS","wikidata":"Q2191936","chebi":"49017"},"reports":[{"smell":"smellbook:smell:fresh-bread","claim":"smellbook:claim:key-odorants-of-wheat-bread-crust-and-crumb","claimId":"CLM-BREAD-001","role":"key-odorant","roleWords":"primary odorants of wheat bread crust","nameInClaim":"methional"},{"smell":"smellbook:smell:cheese","claim":"smellbook:claim:potent-odorants-of-cheddar-cheese","claimId":"CLM-CHEDDAR-001","role":"odour-linked","roleWords":"potent odorants","nameInClaim":"methional"},{"smell":"smellbook:smell:peanut-butter","claim":"smellbook:claim:key-odorants-of-roasted-peanuts","claimId":"CLM-PEANUT-001","role":"key-odorant","roleWords":"had the highest odour activity values","nameInClaim":"3-(methylthio)propanal"},{"smell":"smellbook:smell:tomato-sauce","claim":"smellbook:claim:how-processing-changes-tomato-aroma","claimId":"CLM-TOMATOPASTE-001","role":"key-odorant","roleWords":"judged most important to its aroma","nameInClaim":"methional"},{"smell":"smellbook:smell:grape","claim":"smellbook:claim:impact-odorants-of-red-grape-juice","claimId":"CLM-GRAPE-001","role":"key-odorant","roleWords":"the highest flavour dilution factors","nameInClaim":"3-(methylsulfanyl)propanal"},{"smell":"smellbook:smell:popcorn","claim":"smellbook:claim:volatiles-linked-to-popcorn-aroma","claimId":"CLM-POPCORN-001","role":"odour-linked","roleWords":"may be partly responsible for typical popcorn aroma","nameInClaim":"methional"},{"smell":"smellbook:smell:toasted-almonds","claim":"smellbook:claim:aroma-compounds-of-dry-roasted-almonds","claimId":"CLM-ALMOND-002","role":"key-odorant","roleWords":"predominant","nameInClaim":"methional"}]},{"urn":"smellbook:molecule:myrcene","key":"myrcene","name":"myrcene","otherNames":["β-myrcene"],"canonicalPath":"/molecules/myrcene","identifiers":{"status":"verified","pubchemCid":31253,"inchikey":"UAHWPYUMFXYFJY-UHFFFAOYSA-N","formula":"C10H16","wikidata":"Q424577","chebi":"17221"},"reports":[{"smell":"smellbook:smell:pine-needles","claim":"smellbook:claim:volatiles-of-pine-needle-and-cone-oils","claimId":"CLM-PINENEEDLE-001","role":"major-component","roleWords":"contained high percentages of","nameInClaim":"myrcene"},{"smell":"smellbook:smell:church-incense","claim":"smellbook:claim:key-odorants-of-frankincense-resin","claimId":"CLM-FRANKINCENSE-001","role":"key-odorant","roleWords":"key odorants included","nameInClaim":"β-myrcene"}]},{"urn":"smellbook:molecule:naphthalene","key":"naphthalene","name":"naphthalene","otherNames":[],"canonicalPath":"/molecules/naphthalene","identifiers":{"status":"verified","pubchemCid":931,"inchikey":"UFWIBTONFRDIAS-UHFFFAOYSA-N","formula":"C10H8","wikidata":"Q179724","chebi":"16482"},"reports":[{"smell":"smellbook:smell:new-car","claim":"smellbook:claim:volatile-emissions-inside-new-vehicles","claimId":"CLM-NEWCAR-001","role":"reported-volatile","roleWords":"including","nameInClaim":"naphthalene"}]},{"urn":"smellbook:molecule:nerol","key":"nerol","name":"nerol","otherNames":[],"canonicalPath":"/molecules/nerol","identifiers":{"status":"verified","pubchemCid":643820,"inchikey":"GLZPCOQZEFWAFX-YFHOEESVSA-N","formula":"C10H18O","wikidata":"Q415359","chebi":"29452"},"reports":[{"smell":"smellbook:smell:rose","claim":"smellbook:claim:main-volatiles-of-fresh-white-oil-bearing-rose","claimId":"CLM-ROSE-001","role":"major-component","roleWords":"the most abundant","nameInClaim":"nerol"}]},{"urn":"smellbook:molecule:nonanal","key":"nonanal","name":"nonanal","otherNames":[],"canonicalPath":"/molecules/nonanal","identifiers":{"status":"verified","pubchemCid":31289,"inchikey":"GYHFUZHODSMOHU-UHFFFAOYSA-N","formula":"C9H18O","wikidata":"Q419668","chebi":"84268"},"reports":[{"smell":"smellbook:smell:fresh-laundry","claim":"smellbook:claim:volatiles-from-line-dried-laundry","claimId":"CLM-LAUNDRY-001","role":"reported-volatile","roleWords":"released C5–C9 oxidised compounds","nameInClaim":"nonanal"},{"smell":"smellbook:smell:cinnamon","claim":"smellbook:claim:cinnamaldehyde-in-cinnamon-bark-aroma","claimId":"CLM-CINNAMON-001","role":"odour-linked","roleWords":"aroma-active compounds that also included","nameInClaim":"nonanal"}]},{"urn":"smellbook:molecule:octanal","key":"octanal","name":"octanal","otherNames":[],"canonicalPath":"/molecules/octanal","identifiers":{"status":"verified","pubchemCid":454,"inchikey":"NUJGJRNETVAIRJ-UHFFFAOYSA-N","formula":"C8H16O","wikidata":"Q416673","chebi":"17935"},"reports":[{"smell":"smellbook:smell:fresh-laundry","claim":"smellbook:claim:volatiles-from-line-dried-laundry","claimId":"CLM-LAUNDRY-001","role":"reported-volatile","roleWords":"released C5–C9 oxidised compounds","nameInClaim":"octanal"},{"smell":"smellbook:smell:seaweed","claim":"smellbook:claim:volatile-compounds-of-edible-seaweeds","claimId":"CLM-SEAWEED-001","role":"reported-volatile","roleWords":"identified in several species","nameInClaim":"octanal"}]},{"urn":"smellbook:molecule:octane","key":"octane","name":"octane","otherNames":[],"canonicalPath":"/molecules/octane","identifiers":{"status":"verified","pubchemCid":356,"inchikey":"TVMXDCGIABBOFY-UHFFFAOYSA-N","formula":"C8H18","wikidata":"Q150681","chebi":"17590"},"reports":[{"smell":"smellbook:smell:plastic","claim":"smellbook:claim:volatiles-emitted-by-plastic-packaging-films","claimId":"CLM-PLASTIC-001","role":"reported-volatile","roleWords":"emitted material-specific volatile compounds","nameInClaim":"octane"}]},{"urn":"smellbook:molecule:p-cresol","key":"p-cresol","name":"p-cresol","otherNames":[],"canonicalPath":"/molecules/p-cresol","identifiers":{"status":"verified","pubchemCid":2879,"inchikey":"IWDCLRJOBJJRNH-UHFFFAOYSA-N","formula":"C7H8O","wikidata":"Q312251","chebi":"17847"},"reports":[{"smell":"smellbook:smell:rubber","claim":"smellbook:claim:odorants-released-during-rubber-processing","claimId":"CLM-RUBBER-001","role":"reported-volatile","roleWords":"along with odorous","nameInClaim":"p-cresol"},{"smell":"smellbook:smell:church-incense","claim":"smellbook:claim:key-odorants-of-frankincense-resin","claimId":"CLM-FRANKINCENSE-001","role":"key-odorant","roleWords":"key odorants included","nameInClaim":"p-cresol"}]},{"urn":"smellbook:molecule:p-cymene","key":"p-cymene","name":"p-cymene","otherNames":[],"canonicalPath":"/molecules/p-cymene","identifiers":{"status":"verified","pubchemCid":7463,"inchikey":"HFPZCAJZSCWRBC-UHFFFAOYSA-N","formula":"C10H14","wikidata":"Q284072","chebi":"28768"},"reports":[{"smell":"smellbook:smell:thyme","claim":"smellbook:claim:thymol-in-thyme-essential-oil","claimId":"CLM-THYME-001","role":"major-component","roleWords":"followed by","nameInClaim":"p-cymene"}]},{"urn":"smellbook:molecule:pentanal","key":"pentanal","name":"pentanal","otherNames":[],"canonicalPath":"/molecules/pentanal","identifiers":{"status":"verified","pubchemCid":8063,"inchikey":"HGBOYTHUEUWSSQ-UHFFFAOYSA-N","formula":"C5H10O","wikidata":"Q420652","chebi":"84069"},"reports":[{"smell":"smellbook:smell:fresh-laundry","claim":"smellbook:claim:volatiles-from-line-dried-laundry","claimId":"CLM-LAUNDRY-001","role":"reported-volatile","roleWords":"released C5–C9 oxidised compounds","nameInClaim":"pentanal"}]},{"urn":"smellbook:molecule:propanoic-acid","key":"propanoic-acid","name":"propanoic acid","otherNames":[],"canonicalPath":"/molecules/propanoic-acid","identifiers":{"status":"verified","pubchemCid":1032,"inchikey":"XBDQKXXYIPTUBI-UHFFFAOYSA-N","formula":"C3H6O2","wikidata":"Q422956","chebi":"30768"},"reports":[{"smell":"smellbook:smell:rubber","claim":"smellbook:claim:odorants-released-during-rubber-processing","claimId":"CLM-RUBBER-001","role":"odour-linked","roleWords":"often above their odour detection thresholds","nameInClaim":"propanoic"},{"smell":"smellbook:smell:plastic","claim":"smellbook:claim:volatiles-emitted-by-plastic-packaging-films","claimId":"CLM-PLASTIC-001","role":"reported-volatile","roleWords":"emitted material-specific volatile compounds","nameInClaim":"propanoic acid"}]},{"urn":"smellbook:molecule:sabinene","key":"sabinene","name":"sabinene","otherNames":[],"canonicalPath":"/molecules/sabinene","identifiers":{"status":"verified","pubchemCid":18818,"inchikey":"NDVASEGYNIMXJL-UHFFFAOYSA-N","formula":"C10H16","wikidata":"Q421278","chebi":"50027"},"reports":[{"smell":"smellbook:smell:nutmeg","claim":"smellbook:claim:terpenes-behind-the-characteristic-nutmeg-odour","claimId":"CLM-NUTMEG-001","role":"key-odorant","roleWords":"in imparting its characteristic odour","nameInClaim":"sabinene"},{"smell":"smellbook:smell:black-pepper","claim":"smellbook:claim:black-pepper-volatile-complexity","claimId":"CLM-PEPPER-001","role":"major-component","roleWords":"dominated by","nameInClaim":"sabinene"}]},{"urn":"smellbook:molecule:sotolon","key":"sotolon","name":"sotolon","otherNames":[],"canonicalPath":"/molecules/sotolon","identifiers":{"status":"verified","pubchemCid":62835,"inchikey":"UNYNVICDCJHOPO-UHFFFAOYSA-N","formula":"C6H8O3","wikidata":"Q421173","chebi":"67890"},"reports":[{"smell":"smellbook:smell:vinegar","claim":"smellbook:claim:key-aroma-compounds-of-an-aged-vinegar","claimId":"CLM-VINEGAR-001","role":"key-odorant","roleWords":"contribute importantly to the aroma","nameInClaim":"sotolon"}]},{"urn":"smellbook:molecule:tetramethylpyrazine","key":"tetramethylpyrazine","name":"tetramethylpyrazine","otherNames":[],"canonicalPath":"/molecules/tetramethylpyrazine","identifiers":{"status":"verified","pubchemCid":14296,"inchikey":"FINHMKGKINIASC-UHFFFAOYSA-N","formula":"C8H12N2","wikidata":"Q11319317","chebi":"133246"},"reports":[{"smell":"smellbook:smell:vinegar","claim":"smellbook:claim:key-aroma-compounds-of-an-aged-vinegar","claimId":"CLM-VINEGAR-001","role":"key-odorant","roleWords":"contribute importantly to the aroma","nameInClaim":"tetramethylpyrazine"}]},{"urn":"smellbook:molecule:thymol","key":"thymol","name":"thymol","otherNames":[],"canonicalPath":"/molecules/thymol","identifiers":{"status":"verified","pubchemCid":6989,"inchikey":"MGSRCZKZVOBKFT-UHFFFAOYSA-N","formula":"C10H14O","wikidata":"Q408883","chebi":"27607"},"reports":[{"smell":"smellbook:smell:thyme","claim":"smellbook:claim:thymol-in-thyme-essential-oil","claimId":"CLM-THYME-001","role":"major-component","roleWords":"main component","nameInClaim":"thymol"}]},{"urn":"smellbook:molecule:thymoquinone","key":"thymoquinone","name":"thymoquinone","otherNames":[],"canonicalPath":"/molecules/thymoquinone","identifiers":{"status":"verified","pubchemCid":10281,"inchikey":"KEQHJBNSCLWCAE-UHFFFAOYSA-N","formula":"C10H12O2","wikidata":"Q7799650","chebi":"113532"},"reports":[{"smell":"smellbook:smell:cedar","claim":"smellbook:claim:odorants-of-incense-cedar-pencil-wood","claimId":"CLM-INCENSECEDAR-001","role":"odour-linked","roleWords":"has a pencil-like odour","nameInClaim":"thymoquinone"},{"smell":"smellbook:smell:pencil-shavings","claim":"smellbook:claim:odorants-of-incense-cedar-pencil-wood","claimId":"CLM-INCENSECEDAR-001","role":"odour-linked","roleWords":"has a pencil-like odour","nameInClaim":"thymoquinone"},{"smell":"smellbook:smell:oak-wood","claim":"smellbook:claim:aroma-of-toasted-oak-wood","claimId":"CLM-OAK-001","role":"odour-linked","roleWords":"were identified as contributing volatiles","nameInClaim":"thymoquinone"}]},{"urn":"smellbook:molecule:vanillin","key":"vanillin","name":"vanillin","otherNames":[],"canonicalPath":"/molecules/vanillin","identifiers":{"status":"verified","pubchemCid":1183,"inchikey":"MWOOGOJBHIARFG-UHFFFAOYSA-N","formula":"C8H8O3","wikidata":"Q33495","chebi":"18346"},"reports":[{"smell":"smellbook:smell:cardboard","claim":"smellbook:claim:odorants-of-cardboard","claimId":"CLM-CARDBOARD-001","role":"key-odorant","roleWords":"among the most intense","nameInClaim":"vanillin"},{"smell":"smellbook:smell:wet-cardboard","claim":"smellbook:claim:odorants-of-cardboard","claimId":"CLM-CARDBOARD-001","role":"key-odorant","roleWords":"among the most intense","nameInClaim":"vanillin"}]},{"urn":"smellbook:molecule:verbenone","key":"verbenone","name":"verbenone","otherNames":[],"canonicalPath":"/molecules/verbenone","identifiers":{"status":"verified","pubchemCid":65724,"inchikey":"DCSCXTJOXBUFGB-SFYZADRCSA-N","formula":"C10H14O","wikidata":"Q55929359","chebi":"9955"},"reports":[{"smell":"smellbook:smell:oak-wood","claim":"smellbook:claim:aroma-of-toasted-oak-wood","claimId":"CLM-OAK-001","role":"odour-linked","roleWords":"were identified as contributing volatiles","nameInClaim":"verbenone"},{"smell":"smellbook:smell:rosemary","claim":"smellbook:claim:rosemary-oil-composition-and-chemotypes","claimId":"CLM-ROSEMARY-001","role":"reported-volatile","roleWords":"also present","nameInClaim":"verbenone"}]},{"urn":"smellbook:molecule:z-2-nonenal","key":"z-2-nonenal","name":"(Z)-2-nonenal","otherNames":[],"canonicalPath":"/molecules/z-2-nonenal","identifiers":{"status":"verified","pubchemCid":5354833,"inchikey":"BSAIUMLZVGUGKX-FPLPWBNLSA-N","formula":"C9H16O","wikidata":"Q27274087","chebi":null},"reports":[{"smell":"smellbook:smell:fresh-bread","claim":"smellbook:claim:key-odorants-of-wheat-bread-crust-and-crumb","claimId":"CLM-BREAD-001","role":"key-odorant","roleWords":"primary odorants of wheat bread crust","nameInClaim":"(Z)-2-nonenal"}]},{"urn":"smellbook:molecule:z-6-nonenal","key":"z-6-nonenal","name":"(Z)-6-nonenal","otherNames":[],"canonicalPath":"/molecules/z-6-nonenal","identifiers":{"status":"verified","pubchemCid":5362720,"inchikey":"RTNPCOBSXBGDMO-ARJAWSKDSA-N","formula":"C9H16O","wikidata":"Q27276229","chebi":"142591"},"reports":[{"smell":"smellbook:smell:watermelon","claim":"smellbook:claim:c9-aldehydes-in-watermelon-aroma","claimId":"CLM-WATERMELON-001","role":"key-odorant","roleWords":"contributed more to the aroma than the alcohols","nameInClaim":"(Z)-6-nonenal"}]},{"urn":"smellbook:molecule:3-mercapto-2-methylpentan-1-ol","key":"3-mercapto-2-methylpentan-1-ol","name":"3-mercapto-2-methylpentan-1-ol","otherNames":[],"canonicalPath":"/molecules/3-mercapto-2-methylpentan-1-ol","identifiers":{"status":"verified","pubchemCid":6430888,"inchikey":"HABNNYNSJFKZFE-UHFFFAOYSA-N","formula":"C6H14OS","wikidata":"Q27268990","chebi":"193636"},"reports":[{"smell":"smellbook:smell:onion","claim":"smellbook:claim:a-potent-odorant-of-raw-and-cooked-onion","claimId":"CLM-ONION-001","role":"odour-linked","roleWords":"the potent onion odorant","nameInClaim":"3-mercapto-2-methylpentan-1-ol"}]},{"urn":"smellbook:molecule:acetaldehyde","key":"acetaldehyde","name":"acetaldehyde","otherNames":[],"canonicalPath":"/molecules/acetaldehyde","identifiers":{"status":"verified","pubchemCid":177,"inchikey":"IKHGUXGNUITLKF-UHFFFAOYSA-N","formula":"C2H4O","wikidata":"Q61457","chebi":"15343"},"reports":[{"smell":"smellbook:smell:yogurt","claim":"smellbook:claim:compounds-that-shape-yogurt-aroma","claimId":"CLM-YOGURT-001","role":"key-odorant","roleWords":"contribute most to its typical aroma and flavour","nameInClaim":"acetaldehyde"}]},{"urn":"smellbook:molecule:acetoin","key":"acetoin","name":"acetoin","otherNames":[],"canonicalPath":"/molecules/acetoin","identifiers":{"status":"verified","pubchemCid":179,"inchikey":"ROWKJAVDOGWPAT-UHFFFAOYSA-N","formula":"C4H8O2","wikidata":"Q223083","chebi":"15688"},"reports":[{"smell":"smellbook:smell:yogurt","claim":"smellbook:claim:compounds-that-shape-yogurt-aroma","claimId":"CLM-YOGURT-001","role":"key-odorant","roleWords":"contribute most to its typical aroma and flavour","nameInClaim":"acetoin"}]},{"urn":"smellbook:molecule:acetone","key":"acetone","name":"acetone","otherNames":[],"canonicalPath":"/molecules/acetone","identifiers":{"status":"verified","pubchemCid":180,"inchikey":"CSCPPACGZOOCGX-UHFFFAOYSA-N","formula":"C3H6O","wikidata":"Q49546","chebi":"15347"},"reports":[{"smell":"smellbook:smell:yogurt","claim":"smellbook:claim:compounds-that-shape-yogurt-aroma","claimId":"CLM-YOGURT-001","role":"key-odorant","roleWords":"contribute most to its typical aroma and flavour","nameInClaim":"acetone"}]},{"urn":"smellbook:molecule:2-butanone","key":"2-butanone","name":"2-butanone","otherNames":[],"canonicalPath":"/molecules/2-butanone","identifiers":{"status":"verified","pubchemCid":6569,"inchikey":"ZWEHNKRNPOVVGH-UHFFFAOYSA-N","formula":"C4H8O","wikidata":"Q372291","chebi":"28398"},"reports":[{"smell":"smellbook:smell:yogurt","claim":"smellbook:claim:compounds-that-shape-yogurt-aroma","claimId":"CLM-YOGURT-001","role":"key-odorant","roleWords":"contribute most to its typical aroma and flavour","nameInClaim":"2-butanone"}]},{"urn":"smellbook:molecule:methanethiol","key":"methanethiol","name":"methanethiol","otherNames":[],"canonicalPath":"/molecules/methanethiol","identifiers":{"status":"verified","pubchemCid":878,"inchikey":"LSDPWZHWYPCBBB-UHFFFAOYSA-N","formula":"CH4S","wikidata":"Q409309","chebi":"16007"},"reports":[{"smell":"smellbook:smell:peanut-butter","claim":"smellbook:claim:key-odorants-of-roasted-peanuts","claimId":"CLM-PEANUT-001","role":"key-odorant","roleWords":"had the highest odour activity values","nameInClaim":"methanethiol"}]},{"urn":"smellbook:molecule:2-3-pentanedione","key":"2-3-pentanedione","name":"2,3-pentanedione","otherNames":[],"canonicalPath":"/molecules/2-3-pentanedione","identifiers":{"status":"verified","pubchemCid":11747,"inchikey":"TZMFJUDUGYTVRY-UHFFFAOYSA-N","formula":"C5H8O2","wikidata":"Q19903182","chebi":"52774"},"reports":[{"smell":"smellbook:smell:peanut-butter","claim":"smellbook:claim:key-odorants-of-roasted-peanuts","claimId":"CLM-PEANUT-001","role":"key-odorant","roleWords":"had the highest odour activity values","nameInClaim":"2,3-pentanedione"},{"smell":"smellbook:smell:toasted-almonds","claim":"smellbook:claim:aroma-compounds-of-dry-roasted-almonds","claimId":"CLM-ALMOND-002","role":"key-odorant","roleWords":"predominant","nameInClaim":"2,3-pentanedione"}]},{"urn":"smellbook:molecule:2-methylbutanal","key":"2-methylbutanal","name":"2-methylbutanal","otherNames":[],"canonicalPath":"/molecules/2-methylbutanal","identifiers":{"status":"verified","pubchemCid":7284,"inchikey":"BYGQBDHUGHBGMD-UHFFFAOYSA-N","formula":"C5H10O","wikidata":"Q15633241","chebi":"16182"},"reports":[{"smell":"smellbook:smell:peanut-butter","claim":"smellbook:claim:key-odorants-of-roasted-peanuts","claimId":"CLM-PEANUT-001","role":"key-odorant","roleWords":"had the highest odour activity values","nameInClaim":"2-methylbutanal"},{"smell":"smellbook:smell:toasted-almonds","claim":"smellbook:claim:aroma-compounds-of-dry-roasted-almonds","claimId":"CLM-ALMOND-002","role":"key-odorant","roleWords":"predominant","nameInClaim":"2-methylbutanal"}]},{"urn":"smellbook:molecule:decanal","key":"decanal","name":"decanal","otherNames":[],"canonicalPath":"/molecules/decanal","identifiers":{"status":"verified","pubchemCid":8175,"inchikey":"KSMVZQYAVGTKIV-UHFFFAOYSA-N","formula":"C10H20O","wikidata":"Q903525","chebi":"31457"},"reports":[{"smell":"smellbook:smell:grape","claim":"smellbook:claim:impact-odorants-of-red-grape-juice","claimId":"CLM-GRAPE-001","role":"key-odorant","roleWords":"the highest flavour dilution factors","nameInClaim":"decanal"},{"smell":"smellbook:smell:cherry","claim":"smellbook:claim:aroma-compounds-of-sweet-cherries","claimId":"CLM-CHERRY-001","role":"key-odorant","roleWords":"had the highest odour activity values","nameInClaim":"decanal"}]},{"urn":"smellbook:molecule:e-2-hexen-1-ol","key":"e-2-hexen-1-ol","name":"(E)-2-hexen-1-ol","otherNames":[],"canonicalPath":"/molecules/e-2-hexen-1-ol","identifiers":{"status":"verified","pubchemCid":5318042,"inchikey":"ZCHHRLHTBGRGOT-SNAWJCMRSA-N","formula":"C6H12O","wikidata":"Q1622275","chebi":"141205"},"reports":[{"smell":"smellbook:smell:cherry","claim":"smellbook:claim:aroma-compounds-of-sweet-cherries","claimId":"CLM-CHERRY-001","role":"major-component","roleWords":"were the major free volatiles","nameInClaim":"(E)-2-hexen-1-ol"}]},{"urn":"smellbook:molecule:benzyl-alcohol","key":"benzyl-alcohol","name":"benzyl alcohol","otherNames":[],"canonicalPath":"/molecules/benzyl-alcohol","identifiers":{"status":"verified","pubchemCid":244,"inchikey":"WVDDGKGOMKODPV-UHFFFAOYSA-N","formula":"C7H8O","wikidata":"Q52353","chebi":"17987"},"reports":[{"smell":"smellbook:smell:cherry","claim":"smellbook:claim:aroma-compounds-of-sweet-cherries","claimId":"CLM-CHERRY-001","role":"major-component","roleWords":"were the major free volatiles","nameInClaim":"benzyl alcohol"}]},{"urn":"smellbook:molecule:benzaldehyde","key":"benzaldehyde","name":"benzaldehyde","otherNames":[],"canonicalPath":"/molecules/benzaldehyde","identifiers":{"status":"verified","pubchemCid":240,"inchikey":"HUMNYLRZRPPJDN-UHFFFAOYSA-N","formula":"C7H6O","wikidata":"Q372524","chebi":"17169"},"reports":[{"smell":"smellbook:smell:seaweed","claim":"smellbook:claim:volatile-compounds-of-edible-seaweeds","claimId":"CLM-SEAWEED-001","role":"reported-volatile","roleWords":"identified in several species","nameInClaim":"benzaldehyde"},{"smell":"smellbook:smell:cherry","claim":"smellbook:claim:aroma-compounds-of-sweet-cherries","claimId":"CLM-CHERRY-001","role":"major-component","roleWords":"were the major free volatiles","nameInClaim":"benzaldehyde"}]},{"urn":"smellbook:molecule:dimethyl-sulfide","key":"dimethyl-sulfide","name":"dimethyl sulfide","otherNames":[],"canonicalPath":"/molecules/dimethyl-sulfide","identifiers":{"status":"verified","pubchemCid":1068,"inchikey":"QMMFVYPAHWMCMS-UHFFFAOYSA-N","formula":"C2H6S","wikidata":"Q423133","chebi":"17437"},"reports":[{"smell":"smellbook:smell:tomato-sauce","claim":"smellbook:claim:how-processing-changes-tomato-aroma","claimId":"CLM-TOMATOPASTE-001","role":"key-odorant","roleWords":"judged most important to its aroma","nameInClaim":"dimethyl sulfide"}]},{"urn":"smellbook:molecule:z-3-hexenal","key":"z-3-hexenal","name":"(Z)-3-hexenal","otherNames":[],"canonicalPath":"/molecules/z-3-hexenal","identifiers":{"status":"verified","pubchemCid":643941,"inchikey":"GXANMBISFKBPEX-ARJAWSKDSA-N","formula":"C6H10O","wikidata":"Q158587","chebi":"23292"},"reports":[{"smell":"smellbook:smell:tomato-sauce","claim":"smellbook:claim:how-processing-changes-tomato-aroma","claimId":"CLM-TOMATOPASTE-001","role":"reported-volatile","roleWords":"more than 400 times lower","nameInClaim":"(Z)-3-hexenal"}]},{"urn":"smellbook:molecule:ethyl-hexanoate","key":"ethyl-hexanoate","name":"ethyl hexanoate","otherNames":[],"canonicalPath":"/molecules/ethyl-hexanoate","identifiers":{"status":"verified","pubchemCid":31265,"inchikey":"SHZIWNPUGXLXDT-UHFFFAOYSA-N","formula":"C8H16O2","wikidata":"Q905406","chebi":"86055"},"reports":[{"smell":"smellbook:smell:pear","claim":"smellbook:claim:dominant-volatiles-of-fragrant-pears","claimId":"CLM-PEAR-001","role":"major-component","roleWords":"were among the dominant volatiles","nameInClaim":"ethyl hexanoate"}]},{"urn":"smellbook:molecule:ethyl-butanoate","key":"ethyl-butanoate","name":"ethyl butanoate","otherNames":[],"canonicalPath":"/molecules/ethyl-butanoate","identifiers":{"status":"verified","pubchemCid":7762,"inchikey":"OBNCKNCVKJNDBV-UHFFFAOYSA-N","formula":"C6H12O2","wikidata":"Q412270","chebi":"88764"},"reports":[{"smell":"smellbook:smell:pear","claim":"smellbook:claim:dominant-volatiles-of-fragrant-pears","claimId":"CLM-PEAR-001","role":"major-component","roleWords":"were among the dominant volatiles","nameInClaim":"ethyl butanoate"}]},{"urn":"smellbook:molecule:ethyl-acetate","key":"ethyl-acetate","name":"ethyl acetate","otherNames":[],"canonicalPath":"/molecules/ethyl-acetate","identifiers":{"status":"verified","pubchemCid":8857,"inchikey":"XEKOWRVHYACXOJ-UHFFFAOYSA-N","formula":"C4H8O2","wikidata":"Q407153","chebi":"27750"},"reports":[{"smell":"smellbook:smell:pear","claim":"smellbook:claim:dominant-volatiles-of-fragrant-pears","claimId":"CLM-PEAR-001","role":"major-component","roleWords":"were among the dominant volatiles","nameInClaim":"ethyl acetate"}]},{"urn":"smellbook:molecule:hexyl-acetate","key":"hexyl-acetate","name":"hexyl acetate","otherNames":[],"canonicalPath":"/molecules/hexyl-acetate","identifiers":{"status":"verified","pubchemCid":8908,"inchikey":"AOGQPLXWSUTHQB-UHFFFAOYSA-N","formula":"C8H16O2","wikidata":null,"chebi":null},"reports":[{"smell":"smellbook:smell:pear","claim":"smellbook:claim:dominant-volatiles-of-fragrant-pears","claimId":"CLM-PEAR-001","role":"major-component","roleWords":"were among the dominant volatiles","nameInClaim":"hexyl acetate"}]},{"urn":"smellbook:molecule:ethanol","key":"ethanol","name":"ethanol","otherNames":[],"canonicalPath":"/molecules/ethanol","identifiers":{"status":"verified","pubchemCid":702,"inchikey":"LFQSCWFLJHTTHZ-UHFFFAOYSA-N","formula":"C2H6O","wikidata":"Q153","chebi":"16236"},"reports":[{"smell":"smellbook:smell:pear","claim":"smellbook:claim:dominant-volatiles-of-fragrant-pears","claimId":"CLM-PEAR-001","role":"major-component","roleWords":"were among the dominant volatiles","nameInClaim":"ethanol"}]},{"urn":"smellbook:molecule:butyl-acetate","key":"butyl-acetate","name":"butyl acetate","otherNames":[],"canonicalPath":"/molecules/butyl-acetate","identifiers":{"status":"verified","pubchemCid":31272,"inchikey":"DKPFZGUDAPQIHT-UHFFFAOYSA-N","formula":"C6H12O2","wikidata":"Q411073","chebi":"31328"},"reports":[{"smell":"smellbook:smell:pear","claim":"smellbook:claim:dominant-volatiles-of-fragrant-pears","claimId":"CLM-PEAR-001","role":"major-component","roleWords":"were among the dominant volatiles","nameInClaim":"butyl acetate"}]},{"urn":"smellbook:molecule:2-octenal","key":"2-octenal","name":"2-octenal","otherNames":[],"canonicalPath":"/molecules/2-octenal","identifiers":{"status":"ambiguous","candidatePubchemCids":{"2-octenal":[5283324,16900,6427080]}},"reports":[{"smell":"smellbook:smell:seaweed","claim":"smellbook:claim:volatile-compounds-of-edible-seaweeds","claimId":"CLM-SEAWEED-001","role":"reported-volatile","roleWords":"identified in several species","nameInClaim":"2-octenal"}]},{"urn":"smellbook:molecule:8-heptadecene","key":"8-heptadecene","name":"8-heptadecene","otherNames":[],"canonicalPath":"/molecules/8-heptadecene","identifiers":{"status":"verified","pubchemCid":5364555,"inchikey":"BIQKRILZMDQPHI-BMRADRMJSA-N","formula":"C17H34","wikidata":"Q104936709","chebi":null},"reports":[{"smell":"smellbook:smell:seaweed","claim":"smellbook:claim:volatile-compounds-of-edible-seaweeds","claimId":"CLM-SEAWEED-001","role":"reported-volatile","roleWords":"identified in several species","nameInClaim":"8-heptadecene"}]},{"urn":"smellbook:molecule:pentanoic-acid","key":"pentanoic-acid","name":"pentanoic acid","otherNames":[],"canonicalPath":"/molecules/pentanoic-acid","identifiers":{"status":"verified","pubchemCid":7991,"inchikey":"NQPDZGIKBAWPEJ-UHFFFAOYSA-N","formula":"C5H10O2","wikidata":"Q407796","chebi":"17418"},"reports":[{"smell":"smellbook:smell:rubber","claim":"smellbook:claim:odorants-released-during-rubber-processing","claimId":"CLM-RUBBER-001","role":"odour-linked","roleWords":"often above their odour detection thresholds","nameInClaim":"pentanoic"}]},{"urn":"smellbook:molecule:hexanoic-acid","key":"hexanoic-acid","name":"hexanoic acid","otherNames":[],"canonicalPath":"/molecules/hexanoic-acid","identifiers":{"status":"verified","pubchemCid":8892,"inchikey":"FUZZWVXGSFPDMH-UHFFFAOYSA-N","formula":"C6H12O2","wikidata":"Q422597","chebi":"30776"},"reports":[{"smell":"smellbook:smell:rubber","claim":"smellbook:claim:odorants-released-during-rubber-processing","claimId":"CLM-RUBBER-001","role":"odour-linked","roleWords":"often above their odour detection thresholds","nameInClaim":"hexanoic acids"}]},{"urn":"smellbook:molecule:trimethylamine","key":"trimethylamine","name":"trimethylamine","otherNames":[],"canonicalPath":"/molecules/trimethylamine","identifiers":{"status":"verified","pubchemCid":1146,"inchikey":"GETQZCLCWQTVFV-UHFFFAOYSA-N","formula":"C3H9N","wikidata":"Q423953","chebi":"18139"},"reports":[{"smell":"smellbook:smell:rubber","claim":"smellbook:claim:odorants-released-during-rubber-processing","claimId":"CLM-RUBBER-001","role":"reported-volatile","roleWords":"along with odorous","nameInClaim":"trimethylamine"}]},{"urn":"smellbook:molecule:indole","key":"indole","name":"indole","otherNames":[],"canonicalPath":"/molecules/indole","identifiers":{"status":"verified","pubchemCid":798,"inchikey":"SIKJAQJRHWYJAI-UHFFFAOYSA-N","formula":"C8H7N","wikidata":"Q319541","chebi":"16881"},"reports":[{"smell":"smellbook:smell:rubber","claim":"smellbook:claim:odorants-released-during-rubber-processing","claimId":"CLM-RUBBER-001","role":"reported-volatile","roleWords":"along with odorous","nameInClaim":"indole"}]},{"urn":"smellbook:molecule:phenol","key":"phenol","name":"phenol","otherNames":[],"canonicalPath":"/molecules/phenol","identifiers":{"status":"verified","pubchemCid":996,"inchikey":"ISWSIDIOOBJBQZ-UHFFFAOYSA-N","formula":"C6H6O","wikidata":"Q130336","chebi":"15882"},"reports":[{"smell":"smellbook:smell:rubber","claim":"smellbook:claim:odorants-released-during-rubber-processing","claimId":"CLM-RUBBER-001","role":"reported-volatile","roleWords":"along with odorous","nameInClaim":"phenol"}]},{"urn":"smellbook:molecule:formaldehyde","key":"formaldehyde","name":"formaldehyde","otherNames":[],"canonicalPath":"/molecules/formaldehyde","identifiers":{"status":"verified","pubchemCid":712,"inchikey":"WSFSSNUMVMOOMR-UHFFFAOYSA-N","formula":"CH2O","wikidata":"Q161210","chebi":"16842"},"reports":[{"smell":"smellbook:smell:candle-wax","claim":"smellbook:claim:what-candles-release-before-and-after-lighting","claimId":"CLM-CANDLE-001","role":"reported-volatile","roleWords":"reached the highest concentration","nameInClaim":"formaldehyde"}]},{"urn":"smellbook:molecule:4-phenylcyclohexene","key":"4-phenylcyclohexene","name":"4-phenylcyclohexene","otherNames":[],"canonicalPath":"/molecules/4-phenylcyclohexene","identifiers":{"status":"verified","pubchemCid":21096,"inchikey":"XWCWNUSFQVJNDI-UHFFFAOYSA-N","formula":"C12H14","wikidata":"Q27275855","chebi":null},"reports":[{"smell":"smellbook:smell:fresh-carpet","claim":"smellbook:claim:the-source-of-new-carpet-odour","claimId":"CLM-CARPET-001","role":"key-odorant","roleWords":"identified as the source of the 'new carpet' odour","nameInClaim":"4-phenylcyclohexene"}]},{"urn":"smellbook:molecule:styrene","key":"styrene","name":"styrene","otherNames":[],"canonicalPath":"/molecules/styrene","identifiers":{"status":"verified","pubchemCid":7501,"inchikey":"PPBRXRYQALVLMV-UHFFFAOYSA-N","formula":"C8H8","wikidata":"Q28917","chebi":"27452"},"reports":[{"smell":"smellbook:smell:fresh-carpet","claim":"smellbook:claim:the-source-of-new-carpet-odour","claimId":"CLM-CARPET-001","role":"reported-volatile","roleWords":"mainly released","nameInClaim":"styrene"}]}],"gaps":{"kinds":[{"kind":"classes","label":"Names kinds of compounds","meaning":"The claim names classes of compounds, such as esters or pyrazines, but no single molecule.","question":"Which specific odorants in these classes does the source identify?"},{"kind":"unnamed","label":"Counts compounds without naming them","meaning":"The claim says compounds were found or matter, but names none.","question":"Which compounds does the source name as the key odorants?"},{"kind":"not-chemical","label":"Not a chemical claim","meaning":"The claim is about a term, a method or how people experience a smell, not about compounds.","question":"Is there registered research on the compounds behind this smell?"}],"claims":[{"claim":"smellbook:claim:green-leaf-volatiles-after-plant-damage","claimId":"CLM-GREEN-001","kind":"classes","claimWords":["Green leaf volatiles","six-carbon compounds"],"smells":["smellbook:smell:cut-grass","smellbook:smell:tomato-leaf"]},{"claim":"smellbook:claim:citrus-peel-volatile-oils","claimId":"CLM-CITRUS-001","kind":"classes","claimWords":["volatile essential-oil compounds","terpene-rich compositions"],"smells":["smellbook:smell:orange-peel","smellbook:smell:lemon-zest","smellbook:smell:bergamot"]},{"claim":"smellbook:claim:odorants-that-distinguish-dark-chocolates","claimId":"CLM-CHOCOLATE-001","kind":"classes","claimWords":["furanones, pyranones, lactones, a pyrrole and a pyrazine","secondary alcohols, acids and esters"],"smells":["smellbook:smell:dark-chocolate"]},{"claim":"smellbook:claim:volatile-classes-behind-strawberry-aroma","claimId":"CLM-STRAWBERRY-001","kind":"classes","claimWords":["esters, furans, terpenes, alcohols, aldehydes, ketones and sulfur compounds","terpenoids, furanones and sulfur compounds"],"smells":["smellbook:smell:strawberry"]},{"claim":"smellbook:claim:many-volatiles-shape-apple-aroma","claimId":"CLM-APPLE-001","kind":"classes","claimWords":["esters, alcohols, aldehydes and terpenoids"],"smells":["smellbook:smell:apple"]},{"claim":"smellbook:claim:lactones-in-coconut-aroma","claimId":"CLM-COCONUT-001","kind":"classes","claimWords":["saturated δ-lactones with 8, 10 and 12 carbon atoms"],"smells":["smellbook:smell:coconut"]},{"claim":"smellbook:claim:thiosulfinates-in-the-smell-of-fresh-garlic","claimId":"CLM-GARLIC-001","kind":"classes","claimWords":["thiosulfinates and their breakdown products"],"smells":["smellbook:smell:garlic"]},{"claim":"smellbook:claim:aroma-active-compounds-of-brown-sugar","claimId":"CLM-BROWNSUGAR-001","kind":"classes","claimWords":["ketones, pyrazines, alkanes, phenols and alcohols"],"smells":["smellbook:smell:brown-sugar"]},{"claim":"smellbook:claim:aromatic-hydrocarbons-in-gasoline-vapour","claimId":"CLM-GASOLINE-001","kind":"classes","claimWords":["aromatic hydrocarbons"],"smells":["smellbook:smell:gasoline"]},{"claim":"smellbook:claim:odorants-of-scots-pine-wood","claimId":"CLM-PINEWOOD-001","kind":"classes","claimWords":["monoterpenes and monoterpenoids","aliphatic aldehydes, alcohols, acids and phenolic compounds"],"smells":["smellbook:smell:fresh-wood"]},{"claim":"smellbook:claim:odorants-in-new-car-cabins","claimId":"CLM-NEWCARODOUR-001","kind":"classes","claimWords":["esters, saturated and unsaturated aldehydes, unsaturated ketones, rose ketones, phenolic and benzene derivatives and pyrazines"],"smells":["smellbook:smell:new-car"]},{"claim":"smellbook:claim:odorants-of-flexible-polyurethane","claimId":"CLM-POLYURETHANE-001","kind":"classes","claimWords":["tertiary amines, fatty acid oxidation products, short-chain aldehydes and pyrazines"],"smells":["smellbook:smell:new-furniture"]},{"claim":"smellbook:claim:old-book-paper-degradation-volatiles","claimId":"CLM-OLDBOOK-001","kind":"unnamed","claimWords":["volatile organic compounds"],"smells":["smellbook:smell:old-book","smellbook:smell:library"]},{"claim":"smellbook:claim:coffee-aroma-volatile-complexity","claimId":"CLM-COFFEE-001","kind":"unnamed","claimWords":["volatile compounds"],"smells":["smellbook:smell:coffee"]},{"claim":"smellbook:claim:mango-multi-compound-aroma","claimId":"CLM-MANGO-001","kind":"unnamed","claimWords":["multiple odor-active volatile compounds"],"smells":["smellbook:smell:mango"]},{"claim":"smellbook:claim:pineapple-aroma-key-volatiles","claimId":"CLM-PINEAPPLE-001","kind":"unnamed","claimWords":["a smaller subset identified as key contributors"],"smells":["smellbook:smell:pineapple"]},{"claim":"smellbook:claim:ginger-aroma-active-volatiles","claimId":"CLM-GINGER-001","kind":"unnamed","claimWords":["several especially potent odorants"],"smells":["smellbook:smell:ginger"]},{"claim":"smellbook:claim:caramelisation-forms-aroma-volatiles","claimId":"CLM-CARAMEL-001","kind":"unnamed","claimWords":["volatile compounds responsible for characteristic caramel aroma"],"smells":["smellbook:smell:caramel"]},{"claim":"smellbook:claim:how-curing-forms-vanilla-aroma","claimId":"CLM-VANILLA-001","kind":"unnamed","claimWords":["the aromatic compounds freed from their bound forms"],"smells":["smellbook:smell:vanilla-bean"]},{"claim":"smellbook:claim:petrichor-rain-on-dry-ground","claimId":"CLM-PETRICHOR-001","kind":"not-chemical","claimWords":["has used the term petrichor"],"smells":["smellbook:smell:rain","smellbook:smell:petrichor","smellbook:smell:soil","smellbook:smell:garden-after-rain"]},{"claim":"smellbook:claim:a-documented-museum-smellscape","claimId":"CLM-MUSEUM-001","kind":"not-chemical","claimWords":["participatory smell walks and a survey"],"smells":["smellbook:smell:museum"]},{"claim":"smellbook:claim:documenting-the-smell-of-historic-books","claimId":"CLM-HISTORICBOOK-001","kind":"not-chemical","claimWords":["producing a Historic Book Odour Wheel"],"smells":["smellbook:smell:library","smellbook:smell:old-book"]},{"claim":"smellbook:claim:volatile-compounds-behind-honey-aroma","claimId":"CLM-HONEY-001","kind":"classes","claimWords":["aldehydes, ketones, acids, alcohols, hydrocarbons, norisoprenoids, terpenes, benzene compounds and furan and pyran derivatives"],"smells":["smellbook:smell:honey"]},{"claim":"smellbook:claim:key-odorants-of-cocoa-powder","claimId":"CLM-COCOA-001","kind":"unnamed","claimWords":["35 odour-active compounds"],"smells":["smellbook:smell:cocoa-powder"]},{"claim":"smellbook:claim:volatile-compounds-of-human-skin","claimId":"CLM-SKIN-001","kind":"unnamed","claimWords":["nearly 100 volatile compounds"],"smells":["smellbook:smell:skin"]},{"claim":"smellbook:claim:volatile-compounds-of-artisan-breads-from-valencia","claimId":"CLM-BREAD-002","kind":"classes","claimWords":["aldehydes, alcohols, acids and furans"],"smells":["smellbook:smell:fresh-bread"]},{"claim":"smellbook:claim:garlic-and-spanish-cooking-in-an-1858-travel-essay","claimId":"CLM-GARLIC-002","kind":"not-chemical","claimWords":["a local scent: garlic"],"smells":["smellbook:smell:garlic"]},{"claim":"smellbook:claim:incense-outside-valencia-cathedral-in-la-barraca","claimId":"CLM-INCENSE-002","kind":"not-chemical","claimWords":["a cool, damp breath of incense"],"smells":["smellbook:smell:church-incense"]}]}}}}]}