{"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 and has been studied through large, diverse sets of volatile compounds whose composition changes with processing and preparation.","scope":"Supports aroma complexity, not a claim that one fixed list of compounds 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 are rapidly produced when plant tissue is damaged, helping explain the vivid green odour associated with freshly cut or crushed plant material.","scope":"Supports the general mechanism of wound-induced green leaf volatiles; exact profiles vary across plant 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":"Black pepper fruits contain a complex volatile profile associated with their essential oil, with numerous compounds contributing to the characteristic aroma.","scope":"Supports chemical complexity of black-pepper volatiles; origin and processing can 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."}