id	slug	title	smellSlugs	sourceIds	text	scope
CLM-PETRICHOR-001	petrichor-rain-on-dry-ground	Petrichor and rain on dry ground	rain|petrichor|soil|garden-after-rain	SRC-PETRICHOR-1964	The scientific literature has used the term petrichor for the characteristic earthy odour associated with rain acting on dry mineral and soil environments.	Historical scientific framing of petrichor; this does not mean every rainy environment has one identical chemical profile.
CLM-OLDBOOK-001	old-book-paper-degradation-volatiles	Old-book aroma and paper degradation volatiles	old-book|library	SRC-OLDBOOK-2009	Research on historic paper has measured volatile organic compounds released during material degradation and linked those emissions to the characteristic smell of old books.	Supports the role of paper degradation volatiles; individual books and libraries can differ by materials, storage and environment.
CLM-COFFEE-001	coffee-aroma-volatile-complexity	Coffee aroma is chemically complex	coffee	SRC-COFFEE-2022	Coffee aroma is chemically complex and has been studied through large, diverse sets of volatile compounds whose composition changes with processing and preparation.	Supports aroma complexity, not a claim that one fixed list of compounds defines every coffee.
CLM-GREEN-001	green-leaf-volatiles-after-plant-damage	Green leaf volatiles after plant damage	cut-grass|tomato-leaf	SRC-GLV-2022	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.	Supports the general mechanism of wound-induced green leaf volatiles; exact profiles vary across plant species and conditions.
CLM-CITRUS-001	citrus-peel-volatile-oils	Citrus peel aroma and volatile oils	orange-peel|lemon-zest|bergamot	SRC-CITRUS-2019	Citrus peel aroma is strongly associated with volatile essential-oil compounds in the rind, with terpene-rich compositions that vary across citrus species.	Supports citrus-peel volatile chemistry; it does not imply orange, lemon and bergamot peel smell identical.
CLM-MANGO-001	mango-multi-compound-aroma	Mango aroma is multi-compound and cultivar-dependent	mango	SRC-MANGO-2006	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.	Supports a multi-compound, cultivar-dependent aroma model; it does not define one universal mango volatile profile.
CLM-PINEAPPLE-001	pineapple-aroma-key-volatiles	Pineapple aroma and key volatile contributors	pineapple	SRC-PINEAPPLE-2023	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.	Supports aroma complexity and key volatile contributors; exact profiles differ by variety and maturity.
CLM-GINGER-001	ginger-aroma-active-volatiles	Ginger contains multiple aroma-active volatiles	ginger	SRC-GINGER-2017	Gas chromatography–olfactometry studies of ginger have identified multiple aroma-active volatile compounds, including several especially potent odorants.	Supports a multi-compound aroma basis in ginger; it does not imply identical composition across fresh, dried or processed ginger.
CLM-PEPPER-001	black-pepper-volatile-complexity	Black pepper has a complex volatile profile	black-pepper	SRC-PEPPER-2019	Black pepper fruits contain a complex volatile profile associated with their essential oil, with numerous compounds contributing to the characteristic aroma.	Supports chemical complexity of black-pepper volatiles; origin and processing can change the profile.
CLM-CARAMEL-001	caramelisation-forms-aroma-volatiles	Caramelisation forms aroma-active volatile compounds	caramel	SRC-CARAMEL-1994	Heating sugars during caramelisation forms both brown-colored products and volatile compounds responsible for characteristic caramel aroma.	Supports aroma formation during sugar caramelisation; exact products depend on sugar type and reaction conditions.
CLM-RICE-001	cooked-rice-aroma-and-2ap	Cooked rice aroma and 2-acetyl-1-pyrroline	cooked-rice	SRC-RICE-2008	Cooked rice contains many volatile compounds, while 2-acetyl-1-pyrroline is a well-established contributor to the characteristic aroma of aromatic rice.	Supports aroma complexity and the role of 2-acetyl-1-pyrroline in aromatic rice; not every rice variety has the same sensory profile.