{"schemaVersion":"1.0","generatedAt":"2026-09-22","data":{"schemaVersion":"1.0","generatedAt":"2026-09-22","rightsClasses":[{"class":"smellbook-editorial","label":"SmellBook-original editorial content","definition":"Text and curation written by SmellBook: summaries, notes, descriptions, sensory profiles, curated lists, localized names and claim wording.","owner":"SmellBook","redistributable":true,"attributionRequired":true,"reuseTerms":"Reusable under the SmellBook dataset licence once one is granted; until then publicly readable with attribution, and reuse beyond quotation needs permission."},{"class":"factual-structured","label":"Factual / structured data","definition":"Identifiers, names, keys, classifications, typed relationships, counts and dates. Facts themselves are not owned, but SmellBook's selection and arrangement of them forms a database.","owner":"SmellBook (as database maker)","redistributable":true,"attributionRequired":true,"reuseTerms":"Reusable under the SmellBook dataset licence once one is granted; the database as a whole may be protected (for example by the EU database right)."},{"class":"attribution-required","label":"Sourced material requiring attribution","definition":"Bibliographic metadata of third-party sources (title, authors, publisher, date, DOI, link) that SmellBook cites. Published only to identify and credit the source.","owner":"Third party (metadata describes their work)","redistributable":true,"attributionRequired":true,"reuseTerms":"May be republished as citation metadata that credits the source. Citing a source does not grant any right to republish its content."},{"class":"third-party-restricted","label":"Third-party material that cannot be freely redistributed","definition":"The content of cited works: abstracts, quotations beyond short citation, figures, tables, datasets and full texts. SmellBook links to it; it does not hold or republish it.","owner":"Third party","redistributable":false,"attributionRequired":true,"reuseTerms":"Never included in SmellBook exports. Refer to the publisher's own licence."},{"class":"public-domain","label":"Public-domain material","definition":"Material whose copyright has expired or never applied, recorded only with a documented basis (for example author death date and jurisdiction).","owner":"None","redistributable":true,"attributionRequired":false,"reuseTerms":"Freely reusable; SmellBook still credits the origin. Requires a recorded public-domain basis."}],"fieldRights":{"smell":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","aliases":"factual-structured","type":"factual-structured","category":"factual-structured","descriptors":"factual-structured","description":"smellbook-editorial","note":"smellbook-editorial","sensoryProfile":"smellbook-editorial","localizedNames":"smellbook-editorial"},"descriptor":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","description":"smellbook-editorial","localizedNames":"smellbook-editorial"},"category":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","description":"smellbook-editorial"},"smell-type":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","description":"smellbook-editorial"},"context":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","description":"smellbook-editorial"},"place":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","description":"smellbook-editorial","kind":"factual-structured","localizedNames":"smellbook-editorial"},"material":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","description":"smellbook-editorial","localizedNames":"smellbook-editorial"},"molecule":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","description":"smellbook-editorial","otherNames":"factual-structured","pubchemCid":"factual-structured","inchikey":"factual-structured","formula":"factual-structured","wikidata":"factual-structured","chebi":"factual-structured"},"locality":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","description":"smellbook-editorial","kind":"factual-structured","country":"factual-structured","references":"factual-structured","localizedNames":"smellbook-editorial"},"tradition":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","description":"smellbook-editorial","kind":"factual-structured","references":"factual-structured","localizedNames":"smellbook-editorial"},"origin":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","description":"smellbook-editorial","kind":"factual-structured"},"period":{"urn":"factual-structured","key":"factual-structured","label":"factual-structured","description":"smellbook-editorial","edtf":"factual-structured","precision":"factual-structured"},"claim":{"urn":"factual-structured","key":"factual-structured","label":"smellbook-editorial","description":"smellbook-editorial","scope":"smellbook-editorial","evidenceClass":"factual-structured"},"source":{"urn":"factual-structured","key":"factual-structured","label":"attribution-required","authors":"attribution-required","publisher":"attribution-required","date":"attribution-required","doi":"attribution-required","url":"attribution-required","kind":"factual-structured","abstract":"third-party-restricted","fullText":"third-party-restricted","figures":"third-party-restricted"},"edge":{"id":"factual-structured","type":"factual-structured","subject":"factual-structured","object":"factual-structured","provenance":"factual-structured"}},"exportEnvelopeFields":{"entityType":"factual-structured","canonicalUrl":"factual-structured","attribution":"factual-structured"},"datasetLicence":{"appliesTo":["smellbook-editorial","factual-structured"],"decisionOwner":"SmellBook project owner","candidates":[{"spdx":"CC-BY-4.0","note":"Attribution; widely used for open knowledge and research data."},{"spdx":"CC0-1.0","note":"Public-domain dedication; maximum reuse, no attribution requirement."},{"spdx":"ODbL-1.0","note":"Share-alike database licence."}],"status":"not-yet-granted","spdx":null,"url":null,"statement":"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."},"publicDomainRecords":[],"sourceAttributions":[{"sourceId":"SRC-PETRICHOR-1964","attribution":"I. J. Bear & R. G. Thomas. Nature of Argillaceous Odour. Nature. 1964-03-07. doi:10.1038/201993a0","rightsClass":"attribution-required"},{"sourceId":"SRC-OLDBOOK-2009","attribution":"Matija Strlič et al.. Material Degradomics: On the Smell of Old Books. Analytical Chemistry. 2009-09-17. doi:10.1021/ac9016049","rightsClass":"attribution-required"},{"sourceId":"SRC-COFFEE-2022","attribution":"Aileen Pua et al.. Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges. Food Chemistry. 2022-09-15. doi:10.1016/j.foodchem.2022.132971","rightsClass":"attribution-required"},{"sourceId":"SRC-GLV-2022","attribution":"Kenji Matsui & Jurgen Engelberth. Green Leaf Volatiles—The Forefront of Plant Responses Against Biotic Attack. Plant and Cell Physiology. 2022-10-31. doi:10.1093/pcp/pcac117","rightsClass":"attribution-required"},{"sourceId":"SRC-CITRUS-2019","attribution":"M. Carmen González-Mas et al.. Volatile Compounds in Citrus Essential Oils: A Comprehensive Review. Frontiers in Plant Science. 2019-02-05. doi:10.3389/fpls.2019.00012","rightsClass":"attribution-required"},{"sourceId":"SRC-MANGO-2006","attribution":"Jorge A. Pino & J. Mesa. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour and Fragrance Journal. 2006-01-20. doi:10.1002/ffj.1703","rightsClass":"attribution-required"},{"sourceId":"SRC-PINEAPPLE-2023","attribution":"Jenson George, Thoa Nguyen, David Williams, Craig Hardner, Garth Sanewski & Heather Eunice Smyth. Review of the Aroma Chemistry of Pineapple (Ananas comosus). Journal of Agricultural and Food Chemistry. 2023-02-24. doi:10.1021/acs.jafc.2c08546","rightsClass":"attribution-required"},{"sourceId":"SRC-GINGER-2017","attribution":"Xueli Pang, Jianmin Cao, Dabin Wang, Jun Qiu & Fanyu Kong. Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC–Olfactometry. Journal of Agricultural and Food Chemistry. 2017-05-10. doi:10.1021/acs.jafc.7b00559","rightsClass":"attribution-required"},{"sourceId":"SRC-PEPPER-2019","attribution":"Noura S. Dosoky et al.. Volatiles of Black Pepper Fruits (Piper nigrum L.). Molecules. 2019-11-21. doi:10.3390/molecules24234244","rightsClass":"attribution-required"},{"sourceId":"SRC-CARAMEL-1994","attribution":"Lothar W. Kroh. Caramelisation in food and beverages. Food Chemistry. 1994-01. doi:10.1016/0308-8146(94)90188-0","rightsClass":"attribution-required"},{"sourceId":"SRC-RICE-2008","attribution":"Elaine T. Champagne. Rice Aroma and Flavor: A Literature Review. Cereal Chemistry. 2008-07-10. doi:10.1094/CCHEM-85-4-0445","rightsClass":"attribution-required"},{"sourceId":"SRC-WOODSMOKE-2025","attribution":"Timothy Vazquez, Edisson Tello & Devin G. Peterson. Identification of the Key Aroma Compounds in Condensed Hardwood Smoke. Molecules. 2025-02-05. doi:10.3390/molecules30030720","rightsClass":"attribution-required"},{"sourceId":"SRC-BREAD-2010","attribution":"In Hee Cho & Devin G. Peterson. Chemistry of bread aroma: A review. Food Science and Biotechnology. 2010-06-30. doi:10.1007/s10068-010-0081-3","rightsClass":"attribution-required"},{"sourceId":"SRC-CHOCOLATE-2020","attribution":"Zoé Deuscher, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré & Jean-Luc Le Quéré. Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study. Molecules. 2020-04-15. doi:10.3390/molecules25081809","rightsClass":"attribution-required"},{"sourceId":"SRC-VANILLA-2011","attribution":"Araceli Pérez Silva, Ziya Gunata, Jean-Paul Lepoutre & Eric Odoux. New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing. Food Research International. 2011-11. doi:10.1016/j.foodres.2011.06.048","rightsClass":"attribution-required"},{"sourceId":"SRC-STRAWBERRY-2023","attribution":"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. Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review. Molecules. 2023-08-01. doi:10.3390/molecules28155810","rightsClass":"attribution-required"},{"sourceId":"SRC-BANANA-2018","attribution":"Xiaoyang Zhu, Qiumian Li, Jun Li, Jun Luo, Weixin Chen & Xueping Li. Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages. Molecules. 2018-09-25. doi:10.3390/molecules23102456","rightsClass":"attribution-required"},{"sourceId":"SRC-APPLE-2025","attribution":"Yuying Tang, Yijun Yao, Yangyun Wu & Shunbo Yang. The Volatile Composition, Biosynthesis Pathways, Breeding Strategies, and Regulation Measures of Apple Aroma: A Review. Horticulturae. 2025-03-12. doi:10.3390/horticulturae11030310","rightsClass":"attribution-required"},{"sourceId":"SRC-BUTTER-2007","attribution":"Silvia Mallia, Felix Escher & Hedwig Schlichtherle-Cerny. Aroma-active compounds of butter: a review. European Food Research and Technology. 2007-01-23. doi:10.1007/s00217-006-0555-y","rightsClass":"attribution-required"},{"sourceId":"SRC-CHEDDAR-2021","attribution":"J. Wang, Z.J. Yang, L.Y. Xu, B. Wang, J.H. Zhang, B.Z. Li, Y.P. Cao & L. Tan. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission. Journal of Dairy Science. 2021-02. doi:10.3168/jds.2020-18757","rightsClass":"attribution-required"},{"sourceId":"SRC-BLACKTEA-2022","attribution":"Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan & Wenjie Zhang. Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods. 2022-06-14. doi:10.3390/foods11121740","rightsClass":"attribution-required"},{"sourceId":"SRC-COCONUT-1984","attribution":"Sretsei Saitagaroon, Shunro Kawakishi & Mitsuo Namiki. Aroma constituents of roasted coconut.. Agricultural and Biological Chemistry. 1984. doi:10.1271/bbb1961.48.2301","rightsClass":"attribution-required"},{"sourceId":"SRC-POPCORN-2006","attribution":"Donkeun Park & Joseph A. Maga. Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids. Food Chemistry. 2006. doi:10.1016/j.foodchem.2005.08.019","rightsClass":"attribution-required"},{"sourceId":"SRC-MUSHROOM-2024","attribution":"Limei Xie, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng & Ningning Zhang. Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods. Foods. 2024-02-23. doi:10.3390/foods13050685","rightsClass":"attribution-required"},{"sourceId":"SRC-GARLIC-2019","attribution":"Kazuki Abe, Yoji Hori & Takao Myoda. Volatile compounds of fresh and processed garlic (Review). Experimental and Therapeutic Medicine. 2019-12-27. doi:10.3892/etm.2019.8394","rightsClass":"attribution-required"},{"sourceId":"SRC-PEACH-2022","attribution":"Ping Sun, Bing Xu, Yi Wang, Xianrui Lin, Chenfei Chen, Jianxi Zhu, Huijuan Jia, Xinwei Wang, Jiansheng Shen & Tao Feng. 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. Frontiers in Nutrition. 2022-08-15. doi:10.3389/fnut.2022.965796","rightsClass":"attribution-required"},{"sourceId":"SRC-MILK-2024","attribution":"Kexin Jiang, Aolin Yang, Zheting Zhang, Kunli Xu, Huiyu Kuang, Fanyu Meng & Bei Wang. 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. Journal of Dairy Science. 2024-11. doi:10.3168/jds.2024-24813","rightsClass":"attribution-required"},{"sourceId":"SRC-VINEGAR-2020","attribution":"Zhilei Zhou, Dongzhen Jian, Min Gong, Shenghu Zhu, Guoquan Li, Si Zhang, Fang Zhong & Jian Mao. Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments. Food Research International. 2020-10. doi:10.1016/j.foodres.2020.109434","rightsClass":"attribution-required"},{"sourceId":"SRC-WATERMELON-2018","attribution":"Ye Liu, Congcong He & Huanlu Song. Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry. Food Research International. 2018-05. doi:10.1016/j.foodres.2018.02.022","rightsClass":"attribution-required"},{"sourceId":"SRC-BROWNSUGAR-2021","attribution":"Jie Liu, Peng Wan, Caifeng Xie & De-Wei Chen. Key aroma-active compounds in brown sugar and their influence on sweetness. Food Chemistry. 2021-05. doi:10.1016/j.foodchem.2020.128826","rightsClass":"attribution-required"},{"sourceId":"SRC-ROSE-2025","attribution":"Daniela Antonova-Nedeltcheva, Ana Dobreva, Kamelia Gechovska & Liudmil Antonov. Volatile Compounds Profiling of Fresh R. alba L. Blossom by Headspace—Solid Phase Microextraction and Gas Chromatography. Molecules. 2025-07-24. doi:10.3390/molecules30153102","rightsClass":"attribution-required"},{"sourceId":"SRC-JASMINE-2017","attribution":"Ying Yu, Shiheng Lyu, Dan Chen, Yi Lin, Jianjun Chen, Guixin Chen & Naixing Ye. Volatiles Emitted at Different Flowering Stages of Jasminum sambac and Expression of Genes Related to α-Farnesene Biosynthesis. Molecules. 2017-03-29. doi:10.3390/molecules22040546","rightsClass":"attribution-required"},{"sourceId":"SRC-LAVENDER-2025","attribution":"Christos N. Hassiotis & Konstantinos E. Vlachonasios. How Biological and Environmental Factors Affect the Quality of Lavender Essential Oils. Physiologia. 2025-03-15. doi:10.3390/physiologia5010011","rightsClass":"attribution-required"},{"sourceId":"SRC-GARDENIA-2024","attribution":"Vasiliki Anastasiadi, Stefanos Hatzilazarou, Emmanouil-Nikolaos Papadakis, Aikaterini-Angeliki Kotoula, Nikolaos Tsalouchos, Taxiarchis Labis, Athanasios Economou & Stefanos Kostas. Genetic Characterization of Gardenia jasminoides Ellis Genotypes Derived from Seeds and Selection Based on Their Morphological Traits and Flower Aromatic Substances. Agriculture. 2024-04-23. doi:10.3390/agriculture14050650","rightsClass":"attribution-required"},{"sourceId":"SRC-MINT-2021","attribution":"Ippolito Camele, Daniela Gruľová & Hazem S. Elshafie. Chemical Composition and Antimicrobial Properties of Mentha × piperita cv. ‘Kristinka’ Essential Oil. Plants. 2021-07-30. doi:10.3390/plants10081567","rightsClass":"attribution-required"},{"sourceId":"SRC-BASIL-2023","attribution":"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. Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis. Metabolites. 2023-01-04. doi:10.3390/metabo13010085","rightsClass":"attribution-required"},{"sourceId":"SRC-ROSEMARY-2017","attribution":"Prabodh Satyal, Tyler Jones, Elizabeth Lopez, Robert McFeeters, Nasser Ali, Iman Mansi, Ali Al-kaf & William Setzer. Chemotypic Characterization and Biological Activity of Rosmarinus officinalis. Foods. 2017-03-05. doi:10.3390/foods6030020","rightsClass":"attribution-required"},{"sourceId":"SRC-SAGE-2023","attribution":"Zoran S. Ilić, Žarko Kevrešan, Ljubomir Šunić, Ljiljana Stanojević, Lidija Milenković, Jelena Stanojević, Aleksandra Milenković & Dragan Cvetković. Chemical Profiling and Antioxidant Activity of Wild and Cultivated Sage (Salvia officinalis L.) Essential Oil. Horticulturae. 2023-05-26. doi:10.3390/horticulturae9060624","rightsClass":"attribution-required"},{"sourceId":"SRC-THYME-2021","attribution":"Lucia Galovičová, Petra Borotová, Veronika Valková, Nenad L. Vukovic, Milena Vukic, Jana Štefániková, Hana Ďúranová, Przemysław Łukasz Kowalczewski, Natália Čmiková & Miroslava Kačániová. Thymus vulgaris Essential Oil and Its Biological Activity. Plants. 2021-09-19. doi:10.3390/plants10091959","rightsClass":"attribution-required"},{"sourceId":"SRC-CINNAMON-2022","attribution":"Wenwen Zhang, Chuankang Jia, Huimin Yan, Yalin Peng, Enmin Hu, Jun Qi & Qing Lin. Characteristic Aroma Compound in Cinnamon Bark Extract Using Soybean Oil and/or Water. Applied Sciences. 2022-01-26. doi:10.3390/app12031284","rightsClass":"attribution-required"},{"sourceId":"SRC-CLOVE-2021","attribution":"José Nabor Haro-González, Gustavo Adolfo Castillo-Herrera, Moisés Martínez-Velázquez & Hugo Espinosa-Andrews. Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications, and Essential Bioactivity for Human Health. Molecules. 2021-10-22. doi:10.3390/molecules26216387","rightsClass":"attribution-required"},{"sourceId":"SRC-PINENEEDLE-2024","attribution":"Snježana Mirković, Vanja Tadić, Marina T. Milenković, Dušan Ušjak, Gordana Racić, Dragica Bojović & Ana Žugić. Antimicrobial Activities of Essential Oils of Different Pinus Species from Bosnia and Herzegovina. Pharmaceutics. 2024-10-15. doi:10.3390/pharmaceutics16101331","rightsClass":"attribution-required"},{"sourceId":"SRC-PINERESIN-2026","attribution":"Nalin Seixas, Sónia A. O. Santos & Armando J. D. Silvestre. Rapid GC-MS Characterization of Oleoresin, Turpentine and Rosin Using Tailored Chromatographic Programs. International Journal of Molecular Sciences. 2026-02-09. doi:10.3390/ijms27041690","rightsClass":"attribution-required"},{"sourceId":"SRC-NEWCAR-2022","attribution":"Ruihua Guo, Xiaofeng Zhu, Zuogang Zhu, Jianhai Sun, Yongzhen Li, Wencheng Hu & Shichuan Tang. Evaluation of Typical Volatile Organic Compounds Levels in New Vehicles under Static and Driving Conditions. International Journal of Environmental Research and Public Health. 2022-06-09. doi:10.3390/ijerph19127048","rightsClass":"attribution-required"},{"sourceId":"SRC-GASOLINE-2025","attribution":"Sruthi Jayaraj & S. M. Shiva Nagendra. Environmental impact of VOC emissions from motor vehicle gasoline and vapours: composition analysis and implications. Journal of Atmospheric Chemistry. 2025-08-18. doi:10.1007/s10874-025-09480-7","rightsClass":"attribution-required"},{"sourceId":"SRC-PLASTIC-2023","attribution":"Jahan Zaib Ashraf, Sandra Pati, Danial Fatchurrahman, Maria Luisa Amodio & Giancarlo Colelli. Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes. Frontiers in Sustainable Food Systems. 2023-06-26. doi:10.3389/fsufs.2023.1178104","rightsClass":"attribution-required"},{"sourceId":"SRC-OAK-2024","attribution":"Marie Courregelongue & Alexandre Pons. The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation. OENO One. 2024-10-14. doi:10.20870/oeno-one.2024.58.4.7883","rightsClass":"attribution-required"},{"sourceId":"SRC-PINEWOOD-2023","attribution":"Valentin Schierer, Cornelia Rieder-Gradinger & Erwin Rosenberg. 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. Chemosensors. 2023-10-19. doi:10.3390/chemosensors11100543","rightsClass":"attribution-required"},{"sourceId":"SRC-INCENSECEDAR-2017","attribution":"Linda Schreiner, Helene M. Loos & Andrea Buettner. Identification of odorants in wood of Calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography–mass spectrometry/olfactometry. Analytical and Bioanalytical Chemistry. 2017-04-11. doi:10.1007/s00216-017-0314-x","rightsClass":"attribution-required"},{"sourceId":"SRC-LAUNDRY-2020","attribution":"Silvia Pugliese, Malte Frydenlund Jespersen, Jakob Boyd Pernov, Justin Shenolikar, Jesper Nygaard, Ole John Nielsen & Matthew S. Johnson. Chemical analysis and origin of the smell of line-dried laundry. Environmental Chemistry. 2020-02-25. doi:10.1071/EN19206","rightsClass":"attribution-required"},{"sourceId":"SRC-MUSEUM-2026","attribution":"Xi Ling & Menlixue Cheng. Mapping the olfactory mindscape in museums: a grounded theory investigation into smellscape perception and its impact on cultural tourism experience. Frontiers in Psychology. 2026-05-26. doi:10.3389/fpsyg.2026.1776370","rightsClass":"attribution-required"},{"sourceId":"SRC-FRANKINCENSE-2015","attribution":"Johannes Niebler & Andrea Buettner. Identification of odorants in frankincense (Boswellia sacra Flueck.) by aroma extract dilution analysis and two-dimensional gas chromatography–mass spectrometry/olfactometry. Phytochemistry. 2015-01. doi:10.1016/j.phytochem.2014.10.030","rightsClass":"attribution-required"},{"sourceId":"SRC-HISTORICBOOK-2017","attribution":"Cecilia Bembibre & Matija Strlič. Smell of heritage: a framework for the identification, analysis and archival of historic odours. Heritage Science. 2017-04-07. doi:10.1186/s40494-016-0114-1","rightsClass":"attribution-required"},{"sourceId":"SRC-CARDBOARD-2009","attribution":"Michael Czerny & Andrea Buettner. Odor-Active Compounds in Cardboard. Journal of Agricultural and Food Chemistry. 2009-11-11. doi:10.1021/jf901435n","rightsClass":"attribution-required"},{"sourceId":"SRC-NEWCARODOUR-2022","attribution":"Florian Buchecker, Adina Baum, Helene M. Loos & Andrea Buettner. Follow your nose ‐ Traveling the world of odorants in new cars. Indoor Air. 2022-03-18. doi:10.1111/ina.13014","rightsClass":"attribution-required"},{"sourceId":"SRC-POLYURETHANE-2024","attribution":"Charlotte Minig, Klaas Reglitz & Martin Steinhaus. Odor‐Active Compounds in Flexible Polyurethane Materials. Indoor Air. 2024-05-29. doi:10.1155/2024/2415739","rightsClass":"attribution-required"},{"sourceId":"SRC-ONION-2004","attribution":"Michael Granvogl, Monika Christlbauer & Peter Schieberle. 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. Journal of Agricultural and Food Chemistry. 2004-04-27. doi:10.1021/jf049874l","rightsClass":"attribution-required"},{"sourceId":"SRC-HONEY-2011","attribution":"Christy E. Manyi-Loh, Roland N. Ndip & Anna M. Clarke. Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities. International Journal of Molecular Sciences. 2011-12-20. doi:10.3390/ijms12129514","rightsClass":"attribution-required"},{"sourceId":"SRC-YOGURT-2010","attribution":"Hefa Cheng. Volatile Flavor Compounds in Yogurt: A Review. Critical Reviews in Food Science and Nutrition. 2010-11-22. doi:10.1080/10408390903044081","rightsClass":"attribution-required"},{"sourceId":"SRC-PEANUT-2010","attribution":"Irene Chetschik, Michael Granvogl & Peter Schieberle. Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products. Journal of Agricultural and Food Chemistry. 2010-09-24. doi:10.1021/jf1026636","rightsClass":"attribution-required"},{"sourceId":"SRC-ALMOND-2017","attribution":"Edibe S. Erten & Keith R. Cadwallader. Identification of predominant aroma components of raw, dry roasted and oil roasted almonds. Food Chemistry. 2017-02. doi:10.1016/j.foodchem.2016.08.091","rightsClass":"attribution-required"},{"sourceId":"SRC-ORANGEJUICE-2008","attribution":"Pilar Ruiz Perez-Cacho & Russell L. Rouseff. Fresh Squeezed Orange Juice Odor: A Review. Critical Reviews in Food Science and Nutrition. 2008-07-10. doi:10.1080/10408390701638902","rightsClass":"attribution-required"},{"sourceId":"SRC-COCOA-2006","attribution":"Felix Frauendorfer & Peter Schieberle. Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations. Journal of Agricultural and Food Chemistry. 2006-06-29. doi:10.1021/jf060728k","rightsClass":"attribution-required"},{"sourceId":"SRC-GRAPE-2000","attribution":"Yorgos Kotseridis & Raymond Baumes. Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine. Journal of Agricultural and Food Chemistry. 2000-01-21. doi:10.1021/jf990565i","rightsClass":"attribution-required"},{"sourceId":"SRC-CHERRY-2014","attribution":"Ya-Qin Wen, Fei He, Bao-Qing Zhu, Yi-Bin Lan, Qiu-Hong Pan, Chun-You Li, Malcolm J. Reeves & Jun Wang. Free and glycosidically bound aroma compounds in cherry (Prunus avium L.). Food Chemistry. 2014-06. doi:10.1016/j.foodchem.2013.11.092","rightsClass":"attribution-required"},{"sourceId":"SRC-NUTMEG-2015","attribution":"Suchandra Chatterjee, Sumit Gupta & Prasad. S. Variyar. Comparison of Essential Oils Obtained from Different Extraction Techniques as an Aid in Identifying Aroma Significant Compounds of Nutmeg (Myristica Fragrans). Natural Product Communications. 2015-08. doi:10.1177/1934578x1501000833","rightsClass":"attribution-required"},{"sourceId":"SRC-TOMATOPASTE-1990","attribution":"Ron G. Buttery, Roy Teranishi, Louisa C. Ling & Jean G. Turnbaugh. Quantitative and sensory studies on tomato paste volatiles. Journal of Agricultural and Food Chemistry. 1990-01. doi:10.1021/jf00091a074","rightsClass":"attribution-required"},{"sourceId":"SRC-PEAR-2006","attribution":"Ji Luan Chen, Ji Hong Wu, Qiang Wang, Hui Deng & Xiao Song Hu. Changes in the Volatile Compounds and Chemical and Physical Properties of Kuerle Fragrant Pear (Pyrus serotina Reld) during Storage. Journal of Agricultural and Food Chemistry. 2006-10-21. doi:10.1021/jf061089g","rightsClass":"attribution-required"},{"sourceId":"SRC-LILAC-2006","attribution":"Zu-Guang Li, Maw-Rong Lee & De-Long Shen. Analysis of volatile compounds emitted from fresh Syringa oblata flowers in different florescence by headspace solid-phase microextraction–gas chromatography–mass spectrometry. Analytica Chimica Acta. 2006-08. doi:10.1016/j.aca.2006.01.074","rightsClass":"attribution-required"},{"sourceId":"SRC-SEAWEED-2023","attribution":"Shuang Li, Meijuan Hu, Yupei Tong, Zhangyi Xia, Yichao Tong, Yuqing Sun, Jiaxing Cao, Jianheng Zhang, Jinlin Liu, Shuang Zhao & Peimin He. A review of volatile compounds in edible macroalgae. Food Research International. 2023-03. doi:10.1016/j.foodres.2023.112559","rightsClass":"attribution-required"},{"sourceId":"SRC-SKIN-2008","attribution":"M. Gallagher, C.J. Wysocki, J.J. Leyden, A.I. Spielman, X. Sun & G. Preti. Analyses of volatile organic compounds from human skin. British Journal of Dermatology. 2008-10. doi:10.1111/j.1365-2133.2008.08748.x","rightsClass":"attribution-required"},{"sourceId":"SRC-RUBBER-2019","attribution":"Nor H. Kamarulzaman, Nhat Le-Minh, Ruth M. Fisher & Richard M. Stuetz. Quantification of VOCs and the development of odour wheels for rubber processing. Science of The Total Environment. 2019-03. doi:10.1016/j.scitotenv.2018.11.451","rightsClass":"attribution-required"},{"sourceId":"SRC-LEATHER-2025","attribution":"Chuanhui Mu, Yuling Tang, Zhaohui Yang, Jianfei Zhou & Bi Shi. Emission characteristics and probabilistic health risk of volatile organic compounds from leather sofa. Journal of Environmental Sciences. 2025-02. doi:10.1016/j.jes.2023.08.035","rightsClass":"attribution-required"},{"sourceId":"SRC-CANDLE-2015","attribution":"Jeong-Hyeon Ahn, Ki-Hyun Kim, Yong-Hyun Kim & Bo-Won Kim. Characterization of hazardous and odorous volatiles emitted from scented candles before lighting and when lit. Journal of Hazardous Materials. 2015-04. doi:10.1016/j.jhazmat.2014.12.040","rightsClass":"attribution-required"},{"sourceId":"SRC-CARPET-1993","attribution":"Alfred T. Hodgson, John D. Wooley & Joan M. Daisey. Emissions of Volatile Organic Compounds from New Carpets Measured in a Large-Scale Environmental Chamber. Air & Waste. 1993-03. doi:10.1080/1073161x.1993.10467136","rightsClass":"attribution-required"},{"sourceId":"SRC-VALENCIA-BREAD-2024","attribution":"Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch & Francisca Randez-Gil. Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia. Foods. 2024-11-29. doi:10.3390/foods13233872","rightsClass":"attribution-required"},{"sourceId":"SRC-LEMOINNE-1858","attribution":"John Lemoinne. Quelques jours en Espagne. Revue des Deux Mondes. 1858. https://fr.wikisource.org/wiki/Quelques_jours_en_Espagne","rightsClass":"attribution-required"},{"sourceId":"SRC-BARRACA-1901","attribution":"Vicente Blasco Ibáñez. La barraca. F. Sempere y Compañía. 1901. https://es.wikisource.org/wiki/La_barraca","rightsClass":"attribution-required"},{"sourceId":"SRC-POOL-2011","attribution":"Christina Schmalz, Fritz H. Frimmel & Christian Zwiener. Trichloramine in swimming pools – Formation and mass transfer. Water Research. 2011-04. doi:10.1016/j.watres.2011.02.024","rightsClass":"attribution-required"},{"sourceId":"SRC-CLEANING-2006","attribution":"B. C. Singer, H. Destaillats, A. T. Hodgson & W. W. Nazaroff. Cleaning products and air fresheners: emissions and resulting concentrations of glycol ethers and terpenoids. Indoor Air. 2006-06. doi:10.1111/j.1600-0668.2005.00414.x","rightsClass":"attribution-required"},{"sourceId":"SRC-FIREPLACE-2001","attribution":"James J. Schauer, Michael J. Kleeman, Glen R. Cass & Bernd R. T. Simoneit. Measurement of Emissions from Air Pollution Sources. 3. C 1–C 29 Organic Compounds from Fireplace Combustion of Wood. Environmental Science & Technology. 2001-05-01. doi:10.1021/es001331e","rightsClass":"attribution-required"},{"sourceId":"SRC-ASPHALT-2020","attribution":"Peeyush Khare et al.. Asphalt-related emissions are a major missing nontraditional source of secondary organic aerosol precursors. Science Advances. 2020-09-04. doi:10.1126/sciadv.abb9785","rightsClass":"attribution-required"},{"sourceId":"SRC-CABIN-2007","attribution":"Charles J. Weschler et al.. Ozone-Initiated Chemistry in an Occupied Simulated Aircraft Cabin. Environmental Science & Technology. 2007-09-01. doi:10.1021/es0708520","rightsClass":"attribution-required"},{"sourceId":"SRC-NEWAPARTMENT-2013","attribution":"Seung-Ho Shin & Wan-Kuen Jo. Longitudinal variations in indoor VOC concentrations after moving into new apartments and indoor source characterization. Environmental Science and Pollution Research. 2013-06. doi:10.1007/s11356-012-1296-z","rightsClass":"attribution-required"},{"sourceId":"SRC-PAINT-1996","attribution":"G. Wieslander, D. Norbäck, E. Björnsson, C. Janson & G. Boman. Asthma and the indoor environment: the significance of emission of formaldehyde and volatile organic compounds from newly painted indoor surfaces. International Archives of Occupational and Environmental Health. 1996-12-10. doi:10.1007/s004200050125","rightsClass":"attribution-required"},{"sourceId":"SRC-OFFICE-2000","attribution":"PAWEL WARGOCKI, DAVID P. WYON, JAN SUNDELL, GEO CLAUSEN & P. OLE FANGER. The Effects of Outdoor Air Supply Rate in an Office on Perceived Air Quality, Sick Building Syndrome (SBS) Symptoms and Productivity. Indoor Air. 2000-12. doi:10.1034/j.1600-0668.2000.010004222.x","rightsClass":"attribution-required"},{"sourceId":"SRC-LEAFLITTER-2002","attribution":"Valery Isidorov & Maria Jdanova. Volatile organic compounds from leaves litter. Chemosphere. 2002-09. doi:10.1016/s0045-6535(02)00074-7","rightsClass":"attribution-required"},{"sourceId":"SRC-OFFICEPAPER-2026","attribution":"Marta I. S. Veríssimo, Elvira Gaspar & Maria Teresa S. R. Gomes. GC-MS and E-Nose Analysis of Office Paper: Discriminating Paper Origin Using Multivariate Analysis. Sensors. 2026-03-25. doi:10.3390/s26072049","rightsClass":"attribution-required"},{"sourceId":"SRC-CHAMOMILE-2010","attribution":"Anne Orav, Ain Raal & Elmar Arak. Content and composition of the essential oil of Chamomilla recutita (L.) Rauschert from some European countries. Natural Product Research. 2010-01-10. doi:10.1080/14786410802560690","rightsClass":"attribution-required"},{"sourceId":"SRC-GRAPEFRUIT-2005","attribution":"Simon Muhoho Njoroge, Hiroshi Koaze, Paul Nyota Karanja & Masayoshi Sawamura. Volatile Constituents of Redblush Grapefruit (Citrus paradisi) and Pummelo (Citrus grandis) Peel Essential Oils from Kenya. Journal of Agricultural and Food Chemistry. 2005-12-01. doi:10.1021/jf051373s","rightsClass":"attribution-required"},{"sourceId":"SRC-MAPLE-2009","attribution":"Timothy D. Perkins & Abby K. van den Berg. Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics. Advances in Food and Nutrition Research. 2009. doi:10.1016/s1043-4526(08)00604-9","rightsClass":"attribution-required"},{"sourceId":"SRC-ICECREAM-2003","attribution":"S.‐J. Chung, H. Heymann & I.U. Grün. Temporal Release of Flavor Compounds from Low‐fat and High‐fat Ice Cream During Eating. Journal of Food Science. 2003-08. doi:10.1111/j.1365-2621.2003.tb07035.x","rightsClass":"attribution-required"},{"sourceId":"SRC-CURRY-2016","attribution":"Kakuyou Ogawa & Michiho Ito. Appetite-Enhancing Effects of Curry Oil. Biological & Pharmaceutical Bulletin. 2016. doi:10.1248/bpb.b16-00351","rightsClass":"attribution-required"},{"sourceId":"SRC-PEPPERMINT-2010","attribution":"Imaël Henri Nestor Bassolé et al.. Composition and Antimicrobial Activities of Lippia multiflora Moldenke, Mentha x piperita L. and Ocimum basilicum L. Essential Oils and Their Major Monoterpene Alcohols Alone and in Combination. Molecules. 2010-11-03. doi:10.3390/molecules15117825","rightsClass":"attribution-required"},{"sourceId":"SRC-MENTHOL-2013","attribution":"Guy P.P. Kamatou, Ilze Vermaak, Alvaro M. Viljoen & Brian M. Lawrence. Menthol: A simple monoterpene with remarkable biological properties. Phytochemistry. 2013-12. doi:10.1016/j.phytochem.2013.08.005","rightsClass":"attribution-required"},{"sourceId":"SRC-HANDRUB-2012","attribution":"Vincent Bessonneau & Olivier Thomas. Assessment of Exposure to Alcohol Vapor from Alcohol-Based Hand Rubs. International Journal of Environmental Research and Public Health. 2012-03-13. doi:10.3390/ijerph9030868","rightsClass":"attribution-required"},{"sourceId":"SRC-HOSPITAL-2013","attribution":"Vincent Bessonneau et al.. VOC Contamination in Hospital, from Stationary Sampling of a Large Panel of Compounds, in View of Healthcare Workers and Patients Exposure Assessment. PLoS ONE. 2013-02-05. doi:10.1371/journal.pone.0055535","rightsClass":"attribution-required"},{"sourceId":"SRC-COSMETICS-2011","attribution":"Kerem Yazar, Stina Johnsson, Marie-Louise Lind, Anders Boman & Carola Lidén. Preservatives and fragrances in selected consumer-available cosmetics and detergents. Contact Dermatitis. 2011-05. doi:10.1111/j.1600-0536.2010.01828.x","rightsClass":"attribution-required"},{"sourceId":"SRC-GARDEN-2021","attribution":"Anna María Pálsdóttir, Sara Spendrup, Lennart Mårtensson & Karin Wendin. Garden Smellscape–Experiences of Plant Scents in a Nature-Based Intervention. Frontiers in Psychology. 2021-06-29. doi:10.3389/fpsyg.2021.667957","rightsClass":"attribution-required"},{"sourceId":"SRC-GRILLING-2020","attribution":"Yun-Yeong Lee et al.. Emission characteristics of particulate matter, odors, and volatile organic compounds from the grilling of pork. Environmental Research. 2020-04. doi:10.1016/j.envres.2020.109162","rightsClass":"attribution-required"},{"sourceId":"SRC-CONIFERS-2013","attribution":"Detlev Helmig, Ryan Woodfin Daly, Jana Milford & Alex Guenther. Seasonal trends of biogenic terpene emissions. Chemosphere. 2013-09. doi:10.1016/j.chemosphere.2013.04.058","rightsClass":"attribution-required"},{"sourceId":"SRC-EUCALYPTUS-2018","attribution":"Fahad S. Aldoghaim, Gavin R. Flematti & Katherine A. Hammer. Antimicrobial Activity of Several Cineole-Rich Western Australian Eucalyptus Essential Oils. Microorganisms. 2018-12-03. doi:10.3390/microorganisms6040122","rightsClass":"attribution-required"},{"sourceId":"SRC-COMPUTERS-2004","attribution":"Z. Bako-Biro, P. Wargocki, C. J. Weschler & P. O. Fanger. Effects of pollution from personal computers on perceived air quality, SBS symptoms and productivity in offices. Indoor Air. 2004-06. doi:10.1111/j.1600-0668.2004.00218.x","rightsClass":"attribution-required"},{"sourceId":"SRC-SAWMILL-2002","attribution":"Christina Rosenberg et al.. Monoterpene and wood dust exposures: Work‐related symptoms among Finnish sawmill workers. American Journal of Industrial Medicine. 2002-01. doi:10.1002/ajim.10033","rightsClass":"attribution-required"},{"sourceId":"SRC-MOSS-2001","attribution":"Yücel Saritas et al.. Volatile constituents in mosses (Musci). Phytochemistry. 2001-06. doi:10.1016/s0031-9422(01)00069-3","rightsClass":"attribution-required"},{"sourceId":"SRC-CLASSROOM-2008","attribution":"D. Norbäck & K. Nordström. An experimental study on effects of increased ventilation flow on students' perception of indoor environment in computer classrooms. Indoor Air. 2008-08. doi:10.1111/j.1600-0668.2008.00530.x","rightsClass":"attribution-required"},{"sourceId":"SRC-GARAGE-2007","attribution":"Stuart Batterman, Chunrong Jia & Gina Hatzivasilis. Migration of volatile organic compounds from attached garages to residences: A major exposure source. Environmental Research. 2007-06. doi:10.1016/j.envres.2007.01.008","rightsClass":"attribution-required"},{"sourceId":"SRC-NORDHOFF-1880","attribution":"Walter Nordhoff. Hanoverian Village Life. Popular Science Monthly. 1880. https://en.wikisource.org/wiki/Popular_Science_Monthly/Volume_16/February_1880/Hanoverian_Village_Life","rightsClass":"attribution-required"},{"sourceId":"SRC-PSM-1898","attribution":"Unsigned. The Physics of Smell. Popular Science Monthly. 1898-12. https://en.wikisource.org/wiki/Popular_Science_Monthly/Volume_54/December_1898/Fragments_of_Science","rightsClass":"attribution-required"},{"sourceId":"SRC-BENTLEY-1874","attribution":"Robert Bentley. On the Characters, Properties, and Uses of Eucalyptus Globulus and Other Species of Eucalyptus. Taylor and Francis. 1874. https://en.wikisource.org/wiki/On_the_Characters,_Properties,_and_Uses_of_Eucalyptus_Globulus_and_Other_Species_of_Eucalyptus","rightsClass":"attribution-required"},{"sourceId":"SRC-ADOBEDAYS-1926","attribution":"Sarah Bixby Smith. Adobe Days. Torch Press. 1926. https://en.wikisource.org/wiki/Adobe_Days","rightsClass":"attribution-required"},{"sourceId":"SRC-GAUTIER-1845","attribution":"Théophile Gautier. Zigzags. Victor Magen. 1845. https://fr.wikisource.org/wiki/Zigzags/Une_journ%C3%A9e_%C3%A0_Londres","rightsClass":"attribution-required"},{"sourceId":"SRC-MERCIER-1782","attribution":"Louis-Sébastien Mercier. Tableau de Paris, tome I. 1782 edition, imprint not given in the catalogue. 1782. https://fr.wikisource.org/wiki/Tableau_de_Paris/043","rightsClass":"attribution-required"},{"sourceId":"SRC-HARDWARE-2025","attribution":"Leonardo Furst, Yago Cipoli, Eduardo Yubero, Nuria Galindo, Carla Viegas, Marta Dias, Teresa Nunes, Getúlio Igrejas et al.. Indoor air quality in a home improvement store: Gaseous pollutants, bioburden and particle-bound chemical constituents. Building and Environment. 2025-06. doi:10.1016/j.buildenv.2025.112908","rightsClass":"attribution-required"},{"sourceId":"SRC-IRON-2006","attribution":"Dietmar Glindemann, Andrea Dietrich, Hans-Joachim Staerk & Peter Kuschk. The Two Odors of Iron when Touched or Pickled: (Skin) Carbonyl Compounds and Organophosphines. Angewandte Chemie International Edition. 2006-10-27. doi:10.1002/anie.200602100","rightsClass":"attribution-required"},{"sourceId":"SRC-SWEETCORN-1974","attribution":"L. F. Flora & R. C. Wiley. Sweet corn aroma, chemical components and relative importance in the overall flavor response. Journal of Food Science. 1974-07. doi:10.1111/j.1365-2621.1974.tb17976.x","rightsClass":"attribution-required"},{"sourceId":"SRC-GRASSDRYING-1999","attribution":"Joost A. de Gouw, Carleton J. Howard, Thomas G. Custer & Ray Fall. Emissions of volatile organic compounds from cut grass and clover are enhanced during the drying process. Geophysical Research Letters. 1999-04. doi:10.1029/1999gl900076","rightsClass":"attribution-required"},{"sourceId":"SRC-TOASTING-2020","attribution":"Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini & Franco Biasioli. Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence. Foods. 2020-10-20. doi:10.3390/foods9101498","rightsClass":"attribution-required"},{"sourceId":"SRC-CORK-2020","attribution":"Ana Maria Mislata, Miquel Puxeu & Raul Ferrer-Gallego. Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products. Foods. 2020-01-28. doi:10.3390/foods9020133","rightsClass":"attribution-required"},{"sourceId":"SRC-INDOORVOC-2008","attribution":"P. Bruno, M. Caselli, G. de Gennaro, S. Iacobellis & M. Tutino. Monitoring of volatile organic compounds in non-residential indoor environments. Indoor Air. 2008-06. doi:10.1111/j.1600-0668.2008.00528.x","rightsClass":"attribution-required"},{"sourceId":"SRC-TAXI-2019","attribution":"Teresa Moreno, Antonio Pacitto, Amaia Fernández, Fulvio Amato, Esther Marco, Joan O. Grimalt, Giorgio Buonanno & Xavier Querol. Vehicle interior air quality conditions when travelling by taxi. Environmental Research. 2019-05. doi:10.1016/j.envres.2019.02.042","rightsClass":"attribution-required"},{"sourceId":"SRC-COMMUTE-2003","attribution":"Wai-Lun Lau & Lo-Yin Chan. Commuter exposure to aromatic VOCs in public transportation modes in Hong Kong. Science of The Total Environment. 2003-06. doi:10.1016/s0048-9697(02)00647-2","rightsClass":"attribution-required"},{"sourceId":"SRC-SALON-2018","attribution":"C.-J. Chang, S.-F. Cheng, P.-T. Chang & S.-W. Tsai. Indoor air quality in hairdressing salons in Taipei. Indoor Air. 2018-01. doi:10.1111/ina.12412","rightsClass":"attribution-required"},{"sourceId":"SRC-SUNSCREEN-2022","attribution":"Juhee Roh & Harriet Cheng. Ultraviolet filter, fragrance and preservative allergens in New Zealand sunscreens. Australasian Journal of Dermatology. 2022-02. doi:10.1111/ajd.13748","rightsClass":"attribution-required"},{"sourceId":"SRC-ONION-1975","attribution":"Franz Ledl. Untersuchung des Röstzwiebelaromas. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1975-04. doi:10.1007/bf01785775","rightsClass":"attribution-required"},{"sourceId":"SRC-PARKING-2023","attribution":"Yajun Wu, Yan Liu, Peiji Liu, Luna Sun, Pengfei Song, Jianfei Peng, Ruikang Li, Ning Wei et al.. Evaluating vehicular exhaust and evaporative emissions via VOC measurement in an underground parking garage. Environmental Pollution. 2023-09. doi:10.1016/j.envpol.2023.122022","rightsClass":"attribution-required"},{"sourceId":"SRC-DISHWASHER-1999","attribution":"Cynthia Howard-Reed, Richard L. Corsi & Jacqueline Moya. Mass Transfer of Volatile Organic Compounds from Drinking Water to Indoor Air: The Role of Residential Dishwashers. Environmental Science & Technology. 1999-07-01. doi:10.1021/es981354h","rightsClass":"attribution-required"},{"sourceId":"SRC-EB1911-HAY","attribution":"Unsigned. Hay (fodder). Encyclopædia Britannica, 11th edition. 1911. https://en.wikisource.org/wiki/1911_Encyclop%C3%A6dia_Britannica/Hay_(fodder)","rightsClass":"attribution-required"},{"sourceId":"SRC-WYNTER-1863","attribution":"Andrew Wynter. The impurities of the loaf. Once a Week. 1863-05-09. https://en.wikisource.org/wiki/Once_a_Week_(magazine)/Series_1/Volume_8/The_impurities_of_the_loaf","rightsClass":"attribution-required"},{"sourceId":"SRC-FRISWELL-1862","attribution":"James Hain Friswell. A journey underground. Once a Week. 1862-09-20. https://en.wikisource.org/wiki/Once_a_Week_(magazine)/Series_1/Volume_7/A_journey_underground","rightsClass":"attribution-required"},{"sourceId":"SRC-MACAULAY-1876","attribution":"Thomas Babington Macaulay. The History of England from the Accession of James II, Volume One. Porter & Coates, Philadelphia. 1876. https://en.wikisource.org/wiki/The_History_of_England_from_the_Accession_of_James_II/Chapter_III","rightsClass":"attribution-required"},{"sourceId":"SRC-DICKENS-1839","attribution":"Charles Dickens. The Life and Adventures of Nicholas Nickleby. Chapman and Hall, London. 1839. https://en.wikisource.org/wiki/Nicholas_Nickleby/Chapter_24","rightsClass":"attribution-required"},{"sourceId":"SRC-OBER-1884","attribution":"Frederick Albion Ober. Travels in Mexico and Life Among the Mexicans. J. Dewing and Co.. 1884. https://en.wikisource.org/wiki/Travels_in_Mexico_and_life_among_the_Mexicans/Chapter_17","rightsClass":"attribution-required"},{"sourceId":"SRC-WHARTON-1922","attribution":"Edith Wharton. The Glimpses of the Moon. D. Appleton and Company. 1922. https://en.wikisource.org/wiki/The_Glimpses_of_the_Moon/Chapter_17","rightsClass":"attribution-required"},{"sourceId":"SRC-GEOSMIN-1965","attribution":"N. N. Gerber & H. A. Lechevalier. Geosmin, an Earthy-Smelling Substance Isolated from Actinomycetes. Applied Microbiology. 1965-11. doi:10.1128/am.13.6.935-938.1965","rightsClass":"attribution-required"},{"sourceId":"SRC-GEOSMIN-2007","attribution":"Jiaoyang Jiang, Xiaofei He & David E. Cane. Biosynthesis of the earthy odorant geosmin by a bifunctional Streptomyces coelicolor enzyme. Nature Chemical Biology. 2007-09-16. doi:10.1038/nchembio.2007.29","rightsClass":"attribution-required"},{"sourceId":"SRC-DARKCHOCOLATE-2002","attribution":"Christine Counet et al.. Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching. Journal of Agricultural and Food Chemistry. 2002-03-15. doi:10.1021/jf0114177","rightsClass":"attribution-required"},{"sourceId":"SRC-VANILLA-2013","attribution":"Makoto Takahashi et al.. Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis. Bioscience, Biotechnology, and Biochemistry. 2013-03-23. doi:10.1271/bbb.120840","rightsClass":"attribution-required"},{"sourceId":"SRC-RAILCAR-2024","attribution":"Shaneel Chandra et al.. Odour and indoor air quality hazards in railway cars: an Australian mixed methods case study. Journal of Environmental Health Science and Engineering. 2024-06-24. doi:10.1007/s40201-024-00908-y","rightsClass":"attribution-required"},{"sourceId":"SRC-ORANGEPEEL-2008","attribution":"Yu Qiao et al.. Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Molecules. 2008-06-12. doi:10.3390/molecules13061333","rightsClass":"attribution-required"},{"sourceId":"SRC-ROSE-2019","attribution":"Teruhisa Ohashi et al.. Identification of Odor-Active Trace Compounds in Blooming Flower of Damask Rose (Rosa damascena). Journal of Agricultural and Food Chemistry. 2019-07-03. doi:10.1021/acs.jafc.9b03391","rightsClass":"attribution-required"},{"sourceId":"SRC-LAVENDER-2017","attribution":"Zuobing Xiao et al.. Odor-active compounds of different lavender essential oils and their correlation with sensory attributes. Industrial Crops and Products. 2017-12. doi:10.1016/j.indcrop.2017.07.040","rightsClass":"attribution-required"},{"sourceId":"SRC-MINTSPECIES-2022","attribution":"Jiguang Zhang et al.. Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study. Food Chemistry. 2022-03. doi:10.1016/j.foodchem.2021.131104","rightsClass":"attribution-required"},{"sourceId":"SRC-PEPPERMINT-2021","attribution":"Elena Gabetti et al.. Chemical fingerprinting strategies based on comprehensive two-dimensional gas chromatography combined with gas chromatography-olfactometry to capture the unique signature of Piemonte peppermint essential oil (Mentha x piperita var Italo-Mitcham). Journal of Chromatography A. 2021-05. doi:10.1016/j.chroma.2021.462101","rightsClass":"attribution-required"},{"sourceId":"SRC-SAGE-2021","attribution":"Michaela Jonas & Peter Schieberle. Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage. Journal of Agricultural and Food Chemistry. 2021-05-05. doi:10.1021/acs.jafc.1c01275","rightsClass":"attribution-required"},{"sourceId":"SRC-THYME-2005","attribution":"M. Consuelo Díaz-Maroto et al.. Volatile Components and Key Odorants of Fennel (Foeniculum vulgare Mill.) and Thyme (Thymus vulgaris L.) Oil Extracts Obtained by Simultaneous Distillation−Extraction and Supercritical Fluid Extraction. Journal of Agricultural and Food Chemistry. 2005-06-01. doi:10.1021/jf050340+","rightsClass":"attribution-required"},{"sourceId":"SRC-PEPPER-2002","attribution":"Leopold Jirovetz et al.. Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction–gas chromatography, solid-phase microextraction–gas chromatography–mass spectrometry and olfactometry. Journal of Chromatography A. 2002-11. doi:10.1016/s0021-9673(02)00376-x","rightsClass":"attribution-required"},{"sourceId":"SRC-COFFEEGRINDING-2003","attribution":"Masayuki Akiyama et al.. Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction. Journal of Agricultural and Food Chemistry. 2003-03-01. doi:10.1021/jf020724p","rightsClass":"attribution-required"},{"sourceId":"SRC-APPLE-2020","attribution":"Dan Yan et al.. Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica). Food Chemistry. 2020-10. doi:10.1016/j.foodchem.2020.127074","rightsClass":"attribution-required"},{"sourceId":"SRC-HONEY-2012","attribution":"Brigitte Ruisinger & Peter Schieberle. Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept. Journal of Agricultural and Food Chemistry. 2012-05-02. doi:10.1021/jf3004477","rightsClass":"attribution-required"},{"sourceId":"SRC-POPCORN-1991","attribution":"Peter Schieberle. Primary odorants in popcorn. Journal of Agricultural and Food Chemistry. 1991-06. doi:10.1021/jf00006a030","rightsClass":"attribution-required"},{"sourceId":"SRC-CARAMEL-2014","attribution":"Laurianne Paravisini et al.. Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality. Food Research International. 2014-03. doi:10.1016/j.foodres.2014.01.009","rightsClass":"attribution-required"},{"sourceId":"SRC-CORKSTOPPERS-2009","attribution":"L. Culleré et al.. Comparative study of the aromatic profile of different kinds of wine cork stoppers. Food Chemistry. 2009-01. doi:10.1016/j.foodchem.2008.05.089","rightsClass":"attribution-required"},{"sourceId":"SRC-COOKEDGARLIC-1993","attribution":"Tung Hsi Yu et al.. Volatile compounds of deep-oil fried, microwave-heated and oven-baked garlic slices. Journal of Agricultural and Food Chemistry. 1993-05. doi:10.1021/jf00029a023","rightsClass":"attribution-required"},{"sourceId":"SRC-SCALP-2018","attribution":"F. G. Galassi et al.. Response of Pediculus humanus capitis (Phthiraptera: Pediculidae) to Volatiles of Whole and Individual Components of the Human Scalp. Journal of Medical Entomology. 2018-05-04. doi:10.1093/jme/tjx243","rightsClass":"attribution-required"},{"sourceId":"SRC-COFFEECAFES-2020","attribution":"Ryan F. LeBouf et al.. Exposures and Emissions in Coffee Roasting Facilities and Cafés: Diacetyl, 2,3-Pentanedione, and Other Volatile Organic Compounds. Frontiers in Public Health. 2020-09-18. doi:10.3389/fpubh.2020.561740","rightsClass":"attribution-required"},{"sourceId":"SRC-DRYERVENT-2018","attribution":"Nigel B. Goodman et al.. Emissions from dryer vents during use of fragranced and fragrance-free laundry products. Air Quality, Atmosphere & Health. 2018-11-28. doi:10.1007/s11869-018-0643-8","rightsClass":"attribution-required"},{"sourceId":"SRC-COFFEEODORANTS-1999","attribution":"M. Czerny, F. Mayer & W. Grosch. Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee. Journal of Agricultural and Food Chemistry. 1999-01-29. doi:10.1021/jf980759i","rightsClass":"attribution-required"},{"sourceId":"SRC-BERGAMOT-2006","attribution":"Masayoshi Sawamura et al.. Characteristic odour components of bergamot (Citrus bergamia Risso) essential oil. Flavour and Fragrance Journal. 2006-07. doi:10.1002/ffj.1604","rightsClass":"attribution-required"},{"sourceId":"SRC-ROSEMARYODOUR-2026","attribution":"Antonio Raffo et al.. Odor‐Active Compounds in Rosemary (Salvia rosmarinus Spenn.) Essential Oils From Genotypes of Different Geographical Origin. Journal of Food Science. 2026-01-09. doi:10.1111/1750-3841.70786","rightsClass":"attribution-required"}],"principles":["Citing a source never implies a right to republish its content.","Exports include only fields with a redistributable rights class; unmapped fields are excluded by default.","Third-party restricted content is never exported.","Public-domain status requires a recorded basis.","SmellBook-created data is licensed only by an explicit, published dataset licence."],"legalBoundary":"This is descriptive rights metadata, not legal advice. It does not expand rights beyond the licences and law that actually apply."}}