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volatiles were responsible for the pear's aroma, and during storage some aroma-related volatiles increased while others, especially esters, decreased.","canonicalPath":"/evidence/claims/dominant-volatiles-of-fragrant-pears"},{"recordId":"CLM-LILAC-001","type":"claim","key":"characteristic-scent-compounds-of-lilac-flowers","label":"Characteristic scent compounds of lilac flowers","description":"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.","canonicalPath":"/evidence/claims/characteristic-scent-compounds-of-lilac-flowers"},{"recordId":"CLM-SEAWEED-001","type":"claim","key":"volatile-compounds-of-edible-seaweeds","label":"Volatile compounds of edible seaweeds","description":"A review of edible seaweeds reports volatiles composed mainly of aldehydes, ketones, alcohols, hydrocarbons, esters, acids, sulfur 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trimethylamine, p-cresol, indole and phenol.","canonicalPath":"/evidence/claims/odorants-released-during-rubber-processing"},{"recordId":"CLM-LEATHER-001","type":"claim","key":"what-causes-the-off-odour-of-lower-grade-sofa-leather","label":"What may cause the off-odour of lower-grade sofa leather","description":"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.","canonicalPath":"/evidence/claims/what-causes-the-off-odour-of-lower-grade-sofa-leather"},{"recordId":"CLM-CANDLE-001","type":"claim","key":"what-candles-release-before-and-after-lighting","label":"What candles release before and after lighting","description":"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 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which also included formic and acetic acid, reached levels above their reported odour thresholds, and most formed on the occupants and their clothing.","canonicalPath":"/evidence/claims/ozone-and-passengers-in-aircraft-cabin-air"},{"recordId":"CLM-NEWAPARTMENT-001","type":"claim","key":"indoor-air-in-new-apartments-over-two-years","label":"Indoor air in new apartments over two years","description":"In new apartments monitored every month for 24 months, total volatile organic compounds and most individual compounds tended to decrease; floor and wall coverings were the most influential indoor source, followed by household cleaning products, wood panelling and furniture, paints and moth repellents.","canonicalPath":"/evidence/claims/indoor-air-in-new-apartments-over-two-years"},{"recordId":"CLM-PAINT-001","type":"claim","key":"emissions-in-newly-painted-homes","label":"Emissions in newly painted homes","description":"In dwellings painted during the previous year, total indoor volatile organic compounds were about 100 µg/m³ higher, with significantly raised C8–C11 aliphatic compounds, butanols and TXIB, and formaldehyde rose where wood details had been newly painted.","canonicalPath":"/evidence/claims/emissions-in-newly-painted-homes"},{"recordId":"CLM-OFFICE-001","type":"claim","key":"more-outdoor-air-less-office-odour","label":"More outdoor air, less office odour","description":"In a normally furnished office, raising the outdoor air supply from 3 to 10 and 30 L/s per person reduced the share of people dissatisfied with the air and the perceived intensity of odour, and made the air seem fresher.","canonicalPath":"/evidence/claims/more-outdoor-air-less-office-odour"},{"recordId":"CLM-LEAFLITTER-001","type":"claim","key":"what-fallen-leaf-litter-releases","label":"What fallen leaf litter releases","description":"The litter of five deciduous tree species released more than 70 volatile organic compounds, a mixture very different from the essential oils distilled from autumn leaves collected on the trees; the authors suggest most come from the microorganisms decomposing the litter.","canonicalPath":"/evidence/claims/what-fallen-leaf-litter-releases"},{"recordId":"CLM-OFFICEPAPER-001","type":"claim","key":"volatiles-of-office-printing-paper","label":"Volatiles of office printing paper","description":"Office printing and writing papers of several brands and countries emitted isopropyl dodecanoate and nonanal as their dominant volatile compounds in most samples, whatever pulpwood was used, and acetic acid content made it possible to identify recycled paper.","canonicalPath":"/evidence/claims/volatiles-of-office-printing-paper"},{"recordId":"CLM-CHAMOMILE-001","type":"claim","key":"what-chamomile-oil-is-made-of","label":"What chamomile oil is made of","description":"Essential oils of chamomile from several European countries had bisabolol oxide A, α-bisabolol, bisabolol oxide B, cis-enyne-bicycloether, bisabolone oxide A and chamazulene among their 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isomenthone in peppermint oil","description":"In essential oil distilled from the leaves of peppermint grown in Burkina Faso, menthol and iso-menthone were the major components.","canonicalPath":"/evidence/claims/menthol-and-isomenthone-in-peppermint-oil"},{"recordId":"CLM-MENTHOL-001","type":"claim","key":"menthol-in-toothpaste","label":"Menthol in toothpaste","description":"Used in products ranging from confectionery to oral-care products such as toothpaste, menthol is one of the most important flavouring additives; it is a cyclic monoterpene alcohol with well-known cooling characteristics and a residual minty smell from remnants of the oil from which it was obtained.","canonicalPath":"/evidence/claims/menthol-in-toothpaste"},{"recordId":"CLM-HANDRUB-001","type":"claim","key":"alcohol-vapour-while-using-hand-rub","label":"Alcohol vapour while using hand rub","description":"During hygienic hand disinfection with alcohol-based hand rubs, alcohol vapour in the user's breathing zone 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fragrances; linalool, limonene, hexyl cinnamal, butylphenyl methylpropional and citronellol were the most frequent.","canonicalPath":"/evidence/claims/declared-fragrances-in-shampoos-soaps-and-washing-up-liquids"},{"recordId":"CLM-GARDEN-001","type":"claim","key":"plant-scents-in-a-rehabilitation-garden","label":"Plant scents in a rehabilitation garden","description":"People who had completed a 12-week nature-based rehabilitation programme at Alnarp Rehabilitation Garden in Sweden described how smells in the garden evoked associations, emotions and physical reactions, and how nature scents prompted sensory awareness and memories.","canonicalPath":"/evidence/claims/plant-scents-in-a-rehabilitation-garden"},{"recordId":"CLM-GRILLING-001","type":"claim","key":"odours-from-grilling-pork","label":"Odours from grilling pork","description":"In laboratory grilling of pork belly and marinated pork ribs, ammonia and acetaldehyde were the most common odorous compounds emitted, and aldehydes contributed most (36–67%) to total odour intensity.","canonicalPath":"/evidence/claims/odours-from-grilling-pork"},{"recordId":"CLM-PINEFOREST-001","type":"claim","key":"monoterpenes-from-pines-through-the-seasons","label":"Monoterpenes from pines through the seasons","description":"Over a full growing cycle, monoterpenes made up more than 95% of the volatile emissions from the branches of conifers including ponderosa and bristlecone pine; monoterpene emissions depended on temperature in the short term, and basal emission rates were generally higher in spring and summer than in winter.","canonicalPath":"/evidence/claims/monoterpenes-from-pines-through-the-seasons"},{"recordId":"CLM-EUCALYPTUS-001","type":"claim","key":"cineole-in-eucalyptus-oils","label":"1,8-Cineole in eucalyptus oils","description":"In leaf essential oils of several Western Australian eucalyptus species, 1,8-cineole was the main component at about 67 to 97%, and it made up 77% of a commercial Eucalyptus globulus 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E. Ayrton's observation that most commercial metals lost their smell when cleaned but acquired characteristic smells when handled or rubbed, and that breathing on cleaned metals also produced a smell; Ayrton looked for the source of these smells in hydrogen given off and carrying impurities such as hydrocarbons, and thought it probable that no metal particles reach the nose.","canonicalPath":"/evidence/claims/why-handled-metals-smell-as-reported-in-1898"},{"recordId":"CLM-EUCALYPTUS-002","type":"claim","key":"eucalyptus-groves-described-in-an-1874-publication","label":"Eucalyptus groves described in an 1874 publication","description":"In an 1874 publication, Robert Bentley describes the foliage of eucalyptus groves as giving the surrounding air an odour he calls agreeable, aromatic, camphoraceous and stimulating.","canonicalPath":"/evidence/claims/eucalyptus-groves-described-in-an-1874-publication"},{"recordId":"CLM-SNOW-001","type":"claim","key":"the-smell-of-snow-in-a-1926-memoir","label":"The smell of snow in a 1926 memoir","description":"In her 1926 memoir Adobe Days, Sarah Bixby Smith names the smell of snow in the air among the odours she learned on childhood visits to Maine, together with pine trees in winter, a woodshed and barn and a long-lived-in old house.","canonicalPath":"/evidence/claims/the-smell-of-snow-in-a-1926-memoir"},{"recordId":"CLM-CELLAR-001","type":"claim","key":"a-maine-cellar-remembered-in-a-1926-memoir","label":"A Maine cellar remembered in a 1926 memoir","description":"In Adobe Days (1926), Sarah Bixby Smith writes that on childhood visits to Maine she came to know the smell of a cellar holding apples, butter, vegetables and preserves, and remembers that it was cold and damp.","canonicalPath":"/evidence/claims/a-maine-cellar-remembered-in-a-1926-memoir"},{"recordId":"CLM-SEAAIR-001","type":"claim","key":"sea-air-at-greenwich-in-an-1845-sketch-by-gautier","label":"Sea air at Greenwich in an 1845 sketch by Gautier","description":"In Une journée à Londres, collected in Zigzags (1845), Théophile Gautier describes the pensioners of the royal naval hospital at Greenwich watching ships leave and return from the benches of its colonnades, while the acrid smell of the sea still comes to delight them.","canonicalPath":"/evidence/claims/sea-air-at-greenwich-in-an-1845-sketch-by-gautier"},{"recordId":"CLM-OLDCHURCH-001","type":"claim","key":"the-smell-of-paris-churches-in-1782","label":"The smell of Paris churches in 1782","description":"In the first volume of his Tableau de Paris (1782), Louis-Sébastien Mercier writes that a cadaverous odour could be smelled in almost all the churches of Paris, blaming the dead buried there, and adds that some held it to be the mouldy, cellar-like smell of the great stone buildings mistaken for the odour of death.","canonicalPath":"/evidence/claims/the-smell-of-paris-churches-in-1782"},{"recordId":"CLM-HARDWARE-001","type":"claim","key":"wood-terpenes-in-a-home-improvement-store","label":"Wood terpenes in a home improvement store","description":"In a home improvement and gardening store in northeastern Portugal, α-pinene was the most prevalent indoor volatile organic compound, reaching 98 μg/m³ in the wood section, and α-pinene, limonene and hexanal prevailed indoors, most likely from wood products.","canonicalPath":"/evidence/claims/wood-terpenes-in-a-home-improvement-store"},{"recordId":"CLM-IRON-001","type":"claim","key":"the-metallic-smell-of-touched-iron","label":"The metallic smell of touched iron","description":"The authors report that the metallic smell noticed after touching iron tools or coins is a type of human body odour, linked to the breakdown of peroxides on the skin; rust, drinking water and blood containing ferrous ions cause a similar metallic odour.","canonicalPath":"/evidence/claims/the-metallic-smell-of-touched-iron"},{"recordId":"CLM-SWEETCORN-001","type":"claim","key":"dimethyl-sulfide-in-cooked-sweet-corn","label":"Dimethyl sulfide in cooked sweet corn","description":"In the headspace of cooked sweet corn, dimethyl sulfide was the most abundant aroma volatile, and sensory monitoring of the separated compounds found it the primary factor in cooked corn aroma, along with hydrogen sulfide, methanethiol and, to a lesser degree, ethanethiol.","canonicalPath":"/evidence/claims/dimethyl-sulfide-in-cooked-sweet-corn"},{"recordId":"CLM-HAYDRYING-001","type":"claim","key":"volatiles-released-as-cut-grass-dries","label":"Volatiles released as cut grass dries","description":"In laboratory measurements, cut grass and clover released a burst of volatile compounds when cut, followed by a second, more intense emission lasting several hours as the plants began to dry, with enhanced emissions of methanol, acetaldehyde, acetone and butanone besides the (Z)-3-hexenal, (Z)-3-hexenol and hexenyl acetate released on wounding.","canonicalPath":"/evidence/claims/volatiles-released-as-cut-grass-dries"},{"recordId":"CLM-TOASTING-001","type":"claim","key":"what-toasting-releases-from-bread","label":"What toasting releases from bread","description":"Measured in real time in the oven, toasting wheat and gluten-free breads released volatile compounds held in the bread and also generated new ones through the Maillard reaction and caramelisation.","canonicalPath":"/evidence/claims/what-toasting-releases-from-bread"},{"recordId":"CLM-CORK-001","type":"claim","key":"aroma-compounds-in-cork-stoppers","label":"Aroma compounds in cork stoppers","description":"Laboratory extracts of cork stoppers and cork by-products contained twenty-three aroma compounds of industrial interest (the authors call them aromatic compounds); vanillins and volatile phenols were the most abundant groups, alongside aldehydes, lactones, terpenols and alcohols.","canonicalPath":"/evidence/claims/aroma-compounds-in-cork-stoppers"},{"recordId":"CLM-PHARMACYAIR-001","type":"claim","key":"volatile-compounds-in-pharmacy-air","label":"Volatile compounds in pharmacy air","description":"In a monitoring campaign of non-residential indoor environments, pharmacies were among the indoor sites with the highest concentrations of the volatile organic compounds studied and were characterised by high concentrations of aromatic compounds (a chemical family, not a description of smell).","canonicalPath":"/evidence/claims/volatile-compounds-in-pharmacy-air"},{"recordId":"CLM-TAXI-001","type":"claim","key":"air-freshener-and-off-gassing-inside-taxis","label":"Air freshener and off-gassing inside taxis","description":"Inside 14 pairs of Barcelona taxis, the volatile organic compounds reflected a complex mixture of traffic-related emissions entering the cabin, but those from inside the cabin included high monoterpene concentrations from an air freshener, and interior off-gassing may explain why the youngest taxi had the highest levels of alkanes and aromatic compounds (a chemical family, not a description of smell).","canonicalPath":"/evidence/claims/air-freshener-and-off-gassing-inside-taxis"},{"recordId":"CLM-COMMUTE-001","type":"claim","key":"solvent-compounds-in-bus-and-metro-interiors","label":"Solvent compounds in bus and metro interiors","description":"Among nine Hong Kong public transport modes, toluene, ethylbenzene and xylene levels were substantially higher in air-conditioned buses and Mass Transit Railway trains than in the others, which the authors take to suggest additional solvent-related sources in those vehicle interiors.","canonicalPath":"/evidence/claims/solvent-compounds-in-bus-and-metro-interiors"},{"recordId":"CLM-SALON-001","type":"claim","key":"hair-products-and-salon-air","label":"Hair products and salon air","description":"In Taipei hairdressing salons, air pollutant concentrations were significantly higher around the working areas, so hair products were considered their major source, and formaldehyde levels were associated with the number of perming treatments, the number of workers and how often formaldehyde-releasing products were used.","canonicalPath":"/evidence/claims/hair-products-and-salon-air"},{"recordId":"CLM-SUNSCREEN-001","type":"claim","key":"declared-fragrances-in-sunscreens","label":"Declared fragrances in sunscreens","description":"Of 95 sunscreens commonly sold in New Zealand in 2019, 61% listed at least one fragrance ingredient, most often limonene (in 17% of them) and linalool (in 13%).","canonicalPath":"/evidence/claims/declared-fragrances-in-sunscreens"},{"recordId":"CLM-FRIEDONION-001","type":"claim","key":"volatiles-of-onions-heated-in-butter","label":"Volatiles of onions heated in butter","description":"Heating onions in butter forms a large number of volatile compounds, more than 120 of which were identified by gas chromatography–mass spectrometry, most of them not characteristic of onion aroma.","canonicalPath":"/evidence/claims/volatiles-of-onions-heated-in-butter"},{"recordId":"CLM-PARKING-001","type":"claim","key":"fuel-evaporation-in-an-underground-garage","label":"Fuel evaporation in an underground garage","description":"In a large residential underground parking garage in Tianjin, volatile organic compounds averaged 362.7 μg/m³ against 63.2 μg/m³ outdoors and were positively correlated with traffic flow, especially in the daytime; tailpipe exhaust accounted for 43.2% and evaporative emissions of fuel vapour for 33.7% of them, and evaporation from the many parked cars for 69.3% at night.","canonicalPath":"/evidence/claims/fuel-evaporation-in-an-underground-garage"},{"recordId":"CLM-DISHWASHER-001","type":"claim","key":"volatiles-stripped-from-water-by-a-dishwasher","label":"Volatiles stripped from water by a dishwasher","description":"In 29 experiments with a household dishwasher, a single cycle transferred 96–98% of the toluene, 97–98% of the ethylbenzene and 18–55% of the acetone that had been added as test chemicals to the incoming water into the air inside the dishwasher; its low but continuous ventilation, about 5.7 litres a minute, meant these compounds built up in that enclosed air.","canonicalPath":"/evidence/claims/volatiles-stripped-from-water-by-a-dishwasher"},{"recordId":"CLM-HAY-001","type":"claim","key":"coumarin-and-good-hay-in-1911","label":"Coumarin and good hay in 1911","description":"The 1911 Encyclopædia Britannica's article on hay as fodder says good hay should come out green and smelling of coumarin, the substance it credits with the scent of new-mown hay.","canonicalPath":"/evidence/claims/coumarin-and-good-hay-in-1911"},{"recordId":"CLM-BAKEHOUSE-001","type":"claim","key":"drain-smells-in-a-victorian-bakehouse","label":"Drain smells in a Victorian bakehouse","description":"In an 1863 magazine article on impure bread, Andrew Wynter quoted a report describing a bakehouse where offensive smells from the drains were constantly drawn through the room by the oven's draught.","canonicalPath":"/evidence/claims/drain-smells-in-a-victorian-bakehouse"},{"recordId":"CLM-UNDERGROUND-001","type":"claim","key":"no-smell-of-damp-on-the-first-underground","label":"No smell of damp on the first Underground","description":"Describing the first journey along the whole of London's not yet finished Metropolitan Railway, made by invited guests in August 1862, James Hain Friswell wrote that Gower Street station had no smell of damp or confined air and that the air stayed dry and pleasant on that hot day.","canonicalPath":"/evidence/claims/no-smell-of-damp-on-the-first-underground"},{"recordId":"CLM-BEDSHEETS-001","type":"claim","key":"sheets-that-smelt-of-lavender-in-seventeenth-century-inns","label":"Lavender-scented sheets in seventeenth-century inns","description":"In an 1876 edition of his History of England, Thomas Babington Macaulay writes that in the seventeenth century a traveller might come upon a village public house, of the kind Walton had described, whose bed sheets were scented with lavender.","canonicalPath":"/evidence/claims/sheets-that-smelt-of-lavender-in-seventeenth-century-inns"},{"recordId":"CLM-IRONING-001","type":"claim","key":"a-smell-of-ironing-in-nicholas-nickleby","label":"A smell of ironing in Nicholas Nickleby","description":"In Charles Dickens's novel Nicholas Nickleby (1839), a strong smell of ironing fills the little passage of a tailor's house where the family's linen is being got up.","canonicalPath":"/evidence/claims/a-smell-of-ironing-in-nicholas-nickleby"},{"recordId":"CLM-FLOWERMARKET-001","type":"claim","key":"fragrance-around-a-flower-market-in-1884","label":"Fragrance around a flower market, in an 1884 travel book","description":"In his 1884 travel book Travels in Mexico and Life Among the Mexicans, Frederick A. Ober writes that the air around the flower market on the western side of the Plaza Mayor in Mexico was delightfully fragrant.","canonicalPath":"/evidence/claims/fragrance-around-a-flower-market-in-1884"},{"recordId":"CLM-HOTELROOM-001","type":"claim","key":"soot-and-cabbage-in-a-hotel-bedroom-1922","label":"Soot and cabbage in a hotel bedroom, in a 1922 novel","description":"In Edith Wharton's novel The Glimpses of the Moon (1922), the heroine, alone in London, loathes her hideous hotel bedroom, with the smell of soot and cabbage coming through the window.","canonicalPath":"/evidence/claims/soot-and-cabbage-in-a-hotel-bedroom-1922"},{"recordId":"CLM-GEOSMIN-001","type":"claim","key":"geosmin-and-the-odour-of-moist-soil","label":"Geosmin and the odour of moist soil","description":"The earthy-smelling substance geosmin, isolated from several actinomycetes, is described by biochemical research on the soil organism Streptomyces coelicolor as responsible for the characteristic odour of 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factor.","canonicalPath":"/evidence/claims/most-potent-odorants-of-ginger"},{"recordId":"CLM-MANGO-002","type":"claim","key":"compounds-potentially-most-important-to-mango-aroma","label":"Compounds potentially most important to mango aroma","description":"From odour detection thresholds and concentrations in 20 mango cultivars, the compounds potentially most important to mango aroma include ethyl 2-methylpropanoate, ethyl butanoate, (E,Z)-2,6-nonadienal, (E)-2-nonenal, methyl benzoate, (E)-β-ionone, decanal and 2,5-dimethyl-4-methoxy-3(2H)-furanone.","canonicalPath":"/evidence/claims/compounds-potentially-most-important-to-mango-aroma"},{"recordId":"CLM-OLDBOOK-002","type":"claim","key":"known-volatile-degradation-products-of-paper","label":"Known volatile degradation products of paper","description":"Headspace analysis of degrading historic paper found acetic acid and furfural, known volatile paper degradation products, and put forward lipid peroxidation products among other compounds of potential interest.","canonicalPath":"/evidence/claims/known-volatile-degradation-products-of-paper"},{"recordId":"CLM-BROWNSUGAR-002","type":"claim","key":"aroma-active-compounds-linked-to-sweetness-in-brown-sugar","label":"Aroma-active compounds linked to sweetness in brown sugar","description":"Of the 37 aroma-active compounds found in brown sugar, furfural, benzeneacetaldehyde, 2,3-butanedione, β-damascenone, 2-methoxyphenol, dihydro-2-methyl-3(2H)-furanone, 2-furanmethanol and butyrolactone could significantly enhance the sweetness of a sugar solution.","canonicalPath":"/evidence/claims/aroma-active-compounds-linked-to-sweetness-in-brown-sugar"},{"recordId":"CLM-TRAINCAR-001","type":"claim","key":"a-seasonal-odour-in-railway-cars-linked-to-wall-insulation-foam","label":"A seasonal odour in railway cars linked to wall insulation foam","description":"In a case study of Australian passenger trains, volatile chemical compounds released by water from insulation foam in the car walls were identified as the likely cause of a seasonal, objectionable odour reported by travellers and drivers in the railway cars; the authors considered it unlikely that bacterial colonies in the air-handling (HVAC) systems were the odour source.","canonicalPath":"/evidence/claims/a-seasonal-odour-in-railway-cars-linked-to-wall-insulation-foam"},{"recordId":"CLM-ORANGEPEEL-001","type":"claim","key":"aroma-active-compounds-of-sweet-orange-peel-oil","label":"Aroma-active compounds of sweet orange peel oil","description":"A gas chromatography–olfactometry study of the peel oil and juice of Jinchen sweet orange found 41 components that appeared to contribute to their aroma; ethyl butanoate, β-myrcene, octanal, linalool, α-pinene and decanal were reported as responsible for the aromatic notes of the juice and peel oil, and panelists described ten compounds as aromatic components of the peel oil only.","canonicalPath":"/evidence/claims/aroma-active-compounds-of-sweet-orange-peel-oil"},{"recordId":"CLM-ROSE-002","type":"claim","key":"two-trace-odorants-of-damask-rose-flowers","label":"Two trace odorants of damask rose flowers","description":"In the flower scent of damask rose (Rosa damascena), aroma extract dilution analysis detected two ultratrace odour-active compounds with high flavour dilution factors, rotundone with a woody note and 4-(4-methylpent-3-en-1-yl)-2(5H)-furanone with a citrus note; adding both to a reconstituted rose aroma gave it blooming and natural characteristics.","canonicalPath":"/evidence/claims/two-trace-odorants-of-damask-rose-flowers"},{"recordId":"CLM-LAVENDER-002","type":"claim","key":"compounds-that-covaried-with-the-aroma-of-lavender-oils","label":"Compounds that covaried with the aroma of lavender oils","description":"A study of lavender (Lavandula officinalis) essential oils from five cities, using descriptive sensory analysis with six attributes (sweet, floral, woody, fruit, camphor and herb) and gas chromatography–olfactometry, found that limonene, linalool, linalyl acetate and camphor covaried with the oils' characteristic aroma.","canonicalPath":"/evidence/claims/compounds-that-covaried-with-the-aroma-of-lavender-oils"},{"recordId":"CLM-MINT-002","type":"claim","key":"how-five-mint-species-differ-in-aroma","label":"How five mint species differ in aroma","description":"Quantitative descriptive analysis of five mint species found a pronounced lemon-like note in Mentha citrata, citrus and floral aromas in M. suaveolens, a prominent minty flavour in peppermint (M. piperita) and a spearmint-like note in M. spicata and M. persicaria; across the five species, 41 odorants were characterised with odour activity values of at least 1.","canonicalPath":"/evidence/claims/how-five-mint-species-differ-in-aroma"},{"recordId":"CLM-PEPPERMINT-002","type":"claim","key":"potent-odorants-of-peppermint-oil","label":"Potent odorants of peppermint oil","description":"Gas chromatography–olfactometry with aroma extract dilution of peppermint essential oils, including oil from Piedmont in Italy, found the highest flavour dilution factors for 1,8-cineole (eucalyptus, fresh, camphoraceous), menthone (minty, herbaceous) and menthofuran (minty, musty, petroleum-like), among potent odorants the authors identified tentatively.","canonicalPath":"/evidence/claims/potent-odorants-of-peppermint-oil"},{"recordId":"CLM-SAGE-002","type":"claim","key":"key-aroma-compounds-of-fresh-sage-leaves-and-what-drying-removes","label":"Key aroma compounds of fresh sage leaves and what drying removes","description":"In fresh leaves of garden sage, aroma extract dilution analysis characterised 39 aroma-active compounds, with (Z)-3-hexenal, 1,8-cineol, borneol and eugenol at the highest flavour dilution factors, and a mixture of 22 key compounds mimicked the overall aroma; on drying at 50 °C, (Z)-3-hexenal, phenylacetaldehyde and 3-(methylthio)propanal were almost totally lost while monoterpenes stayed nearly unchanged, and the laboratory-dried leaves were rated as having the most typical sage aroma, unlike six commercial samples.","canonicalPath":"/evidence/claims/key-aroma-compounds-of-fresh-sage-leaves-and-what-drying-removes"},{"recordId":"CLM-THYME-002","type":"claim","key":"key-aroma-compounds-of-thyme-leaves","label":"Key aroma compounds of thyme leaves","description":"A study of volatile oil extracts of thyme (Thymus vulgaris) leaves and fennel seeds identified thymol and carvacrol, described with oregano, thyme and spicy notes, as key compounds contributing to the aroma of thyme leaves.","canonicalPath":"/evidence/claims/key-aroma-compounds-of-thyme-leaves"},{"recordId":"CLM-PEPPER-002","type":"claim","key":"how-perfumers-described-black-pepper-oil","label":"How perfumers described black pepper oil","description":"Professional perfumers described the essential oil of dried black pepper fruits (Piper nigrum) from Cameroon as a fine, pleasant black pepper note, and gas chromatography sniffing (olfactometry) of this and two Ashanti pepper samples found compounds such as β-caryophyllene, germacrene D, limonene and β-pinene of greatest importance for their characteristic pepper odour notes.","canonicalPath":"/evidence/claims/how-perfumers-described-black-pepper-oil"},{"recordId":"CLM-COFFEE-002","type":"claim","key":"the-aroma-released-when-roasted-coffee-is-ground","label":"The aroma released when roasted coffee is ground","description":"Volatile compounds released while roasted coffee beans were being ground, assessed by gas chromatography–mass spectrometry and olfactometry, were rich in nutty and smoke-roast aromas compared with the headspace volatiles of already ground coffee.","canonicalPath":"/evidence/claims/the-aroma-released-when-roasted-coffee-is-ground"},{"recordId":"CLM-APPLE-002","type":"claim","key":"potent-odorants-of-honeycrisp-apple","label":"Potent odorants of 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aroma.","canonicalPath":"/evidence/claims/key-aroma-compounds-of-rape-honey"},{"recordId":"CLM-POPCORN-002","type":"claim","key":"primary-odorants-of-freshly-prepared-popcorn","label":"Primary odorants of freshly prepared popcorn","description":"In freshly prepared popcorn, aroma extract dilution analysis detected 23 odorants; the four with the highest flavour dilution factors were 2-acetyl-1-pyrroline (roasty, popcorn-like), (E,E)-2,4-decadienal (fatty), 2-furfurylthiol (coffee-like) and 4-vinyl-2-methoxyphenol (spicy).","canonicalPath":"/evidence/claims/primary-odorants-of-freshly-prepared-popcorn"},{"recordId":"CLM-CARAMEL-002","type":"claim","key":"what-makes-caramel-smell-typical","label":"What makes caramel smell typical","description":"Odorants previously identified in caramel were sorted into eight odour categories and each category was reconstituted; a combined mixture was validated by sensory analysis, and omission, addition and factorial tests indicated that caramel typicality results from a complex balance between fruity, vegetal, sharp, nutty and caramel notes.","canonicalPath":"/evidence/claims/what-makes-caramel-smell-typical"},{"recordId":"CLM-CORK-002","type":"claim","key":"how-natural-cork-stoppers-were-described","label":"How natural cork stoppers were described","description":"Macerates of three natural cork stoppers in a wine-like medium were described as sweet, toasted, sweet wood and flowery-muscat, and gas chromatography–olfactometry found complex profiles of 10 to 20 aromatic compounds in them, unlike five synthetic stoppers.","canonicalPath":"/evidence/claims/how-natural-cork-stoppers-were-described"},{"recordId":"CLM-GARLIC-003","type":"claim","key":"the-main-volatiles-of-fried-and-baked-garlic","label":"The main volatiles of fried and baked garlic","description":"Among the volatiles of cooked garlic slices, diallyl disulfide and diallyl trisulfide dominated in baked or microwave-baked samples, while diallyl disulfide, methyl allyl 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SmellBook lists the smells in the Atlas that come from it and adds no culinary facts.","canonicalPath":"/origins/pear"},{"recordId":"ORIGIN-PEPPERMINT","type":"origin","key":"peppermint","label":"Peppermint","description":"Peppermint (plant). SmellBook lists the smells in the Atlas that come from it and adds no botanical facts.","canonicalPath":"/origins/peppermint"},{"recordId":"ORIGIN-PINE","type":"origin","key":"pine","label":"Pine","description":"Pine (plant). SmellBook lists the smells in the Atlas that come from it and adds no botanical facts.","canonicalPath":"/origins/pine"},{"recordId":"ORIGIN-PINEAPPLE","type":"origin","key":"pineapple","label":"Pineapple","description":"Pineapple (food or drink). SmellBook lists the smells in the Atlas that come from it and adds no culinary facts.","canonicalPath":"/origins/pineapple"},{"recordId":"ORIGIN-RICE","type":"origin","key":"rice","label":"Rice","description":"Rice (food or drink). SmellBook lists the smells in the Atlas that come from it and adds no culinary facts.","canonicalPath":"/origins/rice"},{"recordId":"ORIGIN-ROSE","type":"origin","key":"rose","label":"Rose","description":"Rose (plant). SmellBook lists the smells in the Atlas that come from it and adds no botanical facts.","canonicalPath":"/origins/rose"},{"recordId":"ORIGIN-ROSEMARY","type":"origin","key":"rosemary","label":"Rosemary","description":"Rosemary (plant). SmellBook lists the smells in the Atlas that come from it and adds no botanical facts.","canonicalPath":"/origins/rosemary"},{"recordId":"ORIGIN-SAGE","type":"origin","key":"sage","label":"Sage","description":"Sage (plant). SmellBook lists the smells in the Atlas that come from it and adds no botanical facts.","canonicalPath":"/origins/sage"},{"recordId":"ORIGIN-STRAWBERRY","type":"origin","key":"strawberry","label":"Strawberry","description":"Strawberry (food or drink). SmellBook lists the smells in the Atlas that come from it and adds no culinary facts.","canonicalPath":"/origins/strawberry"},{"recordId":"ORIGIN-SUGAR","type":"origin","key":"sugar","label":"Sugar","description":"Sugar (food or drink). SmellBook lists the smells in the Atlas that come from it and adds no culinary facts.","canonicalPath":"/origins/sugar"},{"recordId":"ORIGIN-TEA","type":"origin","key":"tea","label":"Tea","description":"Tea (food or drink). SmellBook lists the smells in the Atlas that come from it and adds no culinary facts.","canonicalPath":"/origins/tea"},{"recordId":"ORIGIN-THYME","type":"origin","key":"thyme","label":"Thyme","description":"Thyme (plant). SmellBook lists the smells in the Atlas that come from it and adds no botanical facts.","canonicalPath":"/origins/thyme"},{"recordId":"ORIGIN-TOMATO-PLANT","type":"origin","key":"tomato-plant","label":"Tomato plant","description":"Tomato plant (plant). SmellBook lists the smells in the Atlas that come from it and adds no botanical facts.","canonicalPath":"/origins/tomato-plant"},{"recordId":"ORIGIN-VANILLA","type":"origin","key":"vanilla","label":"Vanilla","description":"Vanilla (food or drink). SmellBook lists the smells in the Atlas that come from it and adds no culinary facts.","canonicalPath":"/origins/vanilla"},{"recordId":"ORIGIN-VINEGAR","type":"origin","key":"vinegar","label":"Vinegar","description":"Vinegar (food or drink). SmellBook lists the smells in the Atlas that come from it and adds no culinary facts.","canonicalPath":"/origins/vinegar"},{"recordId":"ORIGIN-WATERMELON","type":"origin","key":"watermelon","label":"Watermelon","description":"Watermelon (food or drink). SmellBook lists the smells in the Atlas that come from it and adds no culinary facts.","canonicalPath":"/origins/watermelon"},{"recordId":"ORIGIN-YOGURT","type":"origin","key":"yogurt","label":"Yogurt","description":"Yogurt (food or drink). SmellBook lists the smells in the Atlas that come from it and adds no culinary facts.","canonicalPath":"/origins/yogurt"},{"recordId":"PERIOD-16XX","type":"period","key":"16xx","label":"17th century","description":"17th century (century): the period SmellBook records for one checked historical passage, which states this time but was written later. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/16xx"},{"recordId":"PERIOD-1782","type":"period","key":"1782","label":"1782","description":"1782 (exact year): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1782"},{"recordId":"PERIOD-1839","type":"period","key":"1839","label":"1839","description":"1839 (exact year): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1839"},{"recordId":"PERIOD-1845","type":"period","key":"1845","label":"1845","description":"1845 (exact year): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1845"},{"recordId":"PERIOD-1858","type":"period","key":"1858","label":"1858","description":"1858 (exact year): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1858"},{"recordId":"PERIOD-1862-08-30","type":"period","key":"1862-08-30","label":"30 August 1862","description":"30 August 1862 (exact day): the period SmellBook records for one checked historical passage, which states this time and was written at the time. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1862-08-30"},{"recordId":"PERIOD-1863-05-09","type":"period","key":"1863-05-09","label":"9 May 1863","description":"9 May 1863 (exact day): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1863-05-09"},{"recordId":"PERIOD-1874","type":"period","key":"1874","label":"1874","description":"1874 (exact year): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1874"},{"recordId":"PERIOD-1880","type":"period","key":"1880","label":"1880","description":"1880 (exact year): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1880"},{"recordId":"PERIOD-1884","type":"period","key":"1884","label":"1884","description":"1884 (exact year): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1884"},{"recordId":"PERIOD-1898-12","type":"period","key":"1898-12","label":"December 1898","description":"December 1898 (exact month): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1898-12"},{"recordId":"PERIOD-1901","type":"period","key":"1901","label":"1901","description":"1901 (exact year): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1901"},{"recordId":"PERIOD-1911","type":"period","key":"1911","label":"1911","description":"1911 (exact year): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1911"},{"recordId":"PERIOD-1922","type":"period","key":"1922","label":"1922","description":"1922 (exact year): the period SmellBook records for one checked historical passage, which states no time, so this is its source's publication date, the latest time it can describe. SmellBook lists the smells this passage documents; it records what its source wrote, not how anything smells today.","canonicalPath":"/periods/1922"},{"recordId":"PERIOD-1926","type":"period","key":"1926","label":"1926","description":"1926 (exact year): the period SmellBook records for 2 checked historical passages: 2 state no time, so this is their sources' publication date, the latest time they can describe. SmellBook lists the smells these passages document; they record what their sources wrote, not how anything smells today.","canonicalPath":"/periods/1926"}]}}