{"schemaVersion":"1.0","generatedAt":"2026-09-22","data":{"sources":[{"id":"SRC-PETRICHOR-1964","slug":"petrichor-1964","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Nature of Argillaceous Odour","authors":"I. J. Bear & R. G. Thomas","publisher":"Nature","date":"1964-03-07","doi":"10.1038/201993a0","url":"https://doi.org/10.1038/201993a0","topics":["petrichor","rain","soil","mineral odour"]},{"id":"SRC-OLDBOOK-2009","slug":"old-book-2009","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Material Degradomics: On the Smell of Old Books","authors":"Matija Strlič et al.","publisher":"Analytical Chemistry","date":"2009-09-17","doi":"10.1021/ac9016049","url":"https://doi.org/10.1021/ac9016049","topics":["old books","paper","volatile organic compounds","degradation"]},{"id":"SRC-COFFEE-2022","slug":"coffee-volatiles-2022","kind":"REVIEW","tier":"REVIEW","title":"Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges","authors":"Aileen Pua et al.","publisher":"Food Chemistry","date":"2022-09-15","doi":"10.1016/j.foodchem.2022.132971","url":"https://doi.org/10.1016/j.foodchem.2022.132971","topics":["coffee","volatile compounds","aroma analysis"]},{"id":"SRC-GLV-2022","slug":"green-leaf-volatiles-2022","kind":"REVIEW","tier":"REVIEW","title":"Green Leaf Volatiles—The Forefront of Plant Responses Against Biotic Attack","authors":"Kenji Matsui & Jurgen Engelberth","publisher":"Plant and Cell Physiology","date":"2022-10-31","doi":"10.1093/pcp/pcac117","url":"https://doi.org/10.1093/pcp/pcac117","topics":["green leaf volatiles","cut grass","plant damage"]},{"id":"SRC-CITRUS-2019","slug":"citrus-volatiles-2019","kind":"REVIEW","tier":"REVIEW","title":"Volatile Compounds in Citrus Essential Oils: A Comprehensive Review","authors":"M. Carmen González-Mas et al.","publisher":"Frontiers in Plant Science","date":"2019-02-05","doi":"10.3389/fpls.2019.00012","url":"https://doi.org/10.3389/fpls.2019.00012","topics":["citrus peel","essential oil","volatile compounds","bergamot","lemon","orange"]},{"id":"SRC-MANGO-2006","slug":"mango-aroma-2006","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Contribution of volatile compounds to mango (Mangifera indica L.) aroma","authors":"Jorge A. Pino & J. Mesa","publisher":"Flavour and Fragrance Journal","date":"2006-01-20","doi":"10.1002/ffj.1703","url":"https://doi.org/10.1002/ffj.1703","topics":["mango","fruit aroma","volatile compounds"]},{"id":"SRC-PINEAPPLE-2023","slug":"pineapple-aroma-2023","kind":"REVIEW","tier":"REVIEW","title":"Review of the Aroma Chemistry of Pineapple (Ananas comosus)","authors":null,"publisher":"Journal of Agricultural and Food Chemistry","date":"2023-02-24","doi":"10.1021/acs.jafc.2c08546","url":"https://doi.org/10.1021/acs.jafc.2c08546","topics":["pineapple","fruit aroma","volatile compounds"]},{"id":"SRC-GINGER-2017","slug":"ginger-aroma-2017","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC–Olfactometry","authors":null,"publisher":"Journal of Agricultural and Food Chemistry","date":"2017-05-10","doi":"10.1021/acs.jafc.7b00559","url":"https://doi.org/10.1021/acs.jafc.7b00559","topics":["ginger","aroma-active compounds","volatile compounds"]},{"id":"SRC-PEPPER-2019","slug":"black-pepper-volatiles-2019","kind":"REVIEW","tier":"REVIEW","title":"Volatiles of Black Pepper Fruits (Piper nigrum L.)","authors":"Noura S. Dosoky et al.","publisher":"Molecules","date":"2019-11-21","doi":"10.3390/molecules24234244","url":"https://doi.org/10.3390/molecules24234244","topics":["black pepper","volatile compounds","essential oil"]},{"id":"SRC-CARAMEL-1994","slug":"caramelisation-1994","kind":"REVIEW","tier":"REVIEW","title":"Caramelisation in food and beverages","authors":"Lothar W. Kroh","publisher":"Food Chemistry","date":"1994-01-01","doi":"10.1016/0308-8146(94)90188-0","url":"https://doi.org/10.1016/0308-8146(94)90188-0","topics":["caramel","heated sugar","aroma formation"]},{"id":"SRC-RICE-2008","slug":"rice-aroma-2008","kind":"REVIEW","tier":"REVIEW","title":"Rice Aroma and Flavor: A Literature Review","authors":"Elaine T. Champagne","publisher":"Cereal Chemistry","date":"2008-07-10","doi":"10.1094/CCHEM-85-4-0445","url":"https://doi.org/10.1094/CCHEM-85-4-0445","topics":["rice","cooked rice","2-acetyl-1-pyrroline","aroma"]}],"claims":[{"id":"CLM-PETRICHOR-001","slug":"petrichor-rain-on-dry-ground","title":"Petrichor and rain on dry ground","smellSlugs":["rain","petrichor","soil","garden-after-rain"],"sourceIds":["SRC-PETRICHOR-1964"],"text":"The scientific literature has used the term petrichor for the characteristic earthy odour associated with rain acting on dry mineral and soil environments.","scope":"Historical scientific framing of petrichor; this does not mean every rainy environment has one identical chemical profile."},{"id":"CLM-OLDBOOK-001","slug":"old-book-paper-degradation-volatiles","title":"Old-book aroma and paper degradation volatiles","smellSlugs":["old-book","library"],"sourceIds":["SRC-OLDBOOK-2009"],"text":"Research on historic paper has measured volatile organic compounds released during material degradation and linked those emissions to the characteristic smell of old books.","scope":"Supports the role of paper degradation volatiles; individual books and libraries can differ by materials, storage and environment."},{"id":"CLM-COFFEE-001","slug":"coffee-aroma-volatile-complexity","title":"Coffee aroma is chemically complex","smellSlugs":["coffee"],"sourceIds":["SRC-COFFEE-2022"],"text":"Coffee aroma is chemically complex and has been studied through large, diverse sets of volatile compounds whose composition changes with processing and preparation.","scope":"Supports aroma complexity, not a claim that one fixed list of compounds defines every coffee."},{"id":"CLM-GREEN-001","slug":"green-leaf-volatiles-after-plant-damage","title":"Green leaf volatiles after plant damage","smellSlugs":["cut-grass","tomato-leaf"],"sourceIds":["SRC-GLV-2022"],"text":"Green leaf volatiles are rapidly produced when plant tissue is damaged, helping explain the vivid green odour associated with freshly cut or crushed plant material.","scope":"Supports the general mechanism of wound-induced green leaf volatiles; exact profiles vary across plant species and conditions."},{"id":"CLM-CITRUS-001","slug":"citrus-peel-volatile-oils","title":"Citrus peel aroma and volatile oils","smellSlugs":["orange-peel","lemon-zest","bergamot"],"sourceIds":["SRC-CITRUS-2019"],"text":"Citrus peel aroma is strongly associated with volatile essential-oil compounds in the rind, with terpene-rich compositions that vary across citrus species.","scope":"Supports citrus-peel volatile chemistry; it does not imply orange, lemon and bergamot peel smell identical."},{"id":"CLM-MANGO-001","slug":"mango-multi-compound-aroma","title":"Mango aroma is multi-compound and cultivar-dependent","smellSlugs":["mango"],"sourceIds":["SRC-MANGO-2006"],"text":"Mango aroma arises from multiple odor-active volatile compounds rather than one single defining molecule, and the relative contribution of those compounds varies across cultivars.","scope":"Supports a multi-compound, cultivar-dependent aroma model; it does not define one universal mango volatile profile."},{"id":"CLM-PINEAPPLE-001","slug":"pineapple-aroma-key-volatiles","title":"Pineapple aroma and key volatile contributors","smellSlugs":["pineapple"],"sourceIds":["SRC-PINEAPPLE-2023"],"text":"Pineapple aroma has been linked to a large set of volatile organic compounds, with a smaller subset identified as key contributors to its characteristic sensory aroma.","scope":"Supports aroma complexity and key volatile contributors; exact profiles differ by variety and maturity."},{"id":"CLM-GINGER-001","slug":"ginger-aroma-active-volatiles","title":"Ginger contains multiple aroma-active volatiles","smellSlugs":["ginger"],"sourceIds":["SRC-GINGER-2017"],"text":"Gas chromatography–olfactometry studies of ginger have identified multiple aroma-active volatile compounds, including several especially potent odorants.","scope":"Supports a multi-compound aroma basis in ginger; it does not imply identical composition across fresh, dried or processed ginger."},{"id":"CLM-PEPPER-001","slug":"black-pepper-volatile-complexity","title":"Black pepper has a complex volatile profile","smellSlugs":["black-pepper"],"sourceIds":["SRC-PEPPER-2019"],"text":"Black pepper fruits contain a complex volatile profile associated with their essential oil, with numerous compounds contributing to the characteristic aroma.","scope":"Supports chemical complexity of black-pepper volatiles; origin and processing can change the profile."},{"id":"CLM-CARAMEL-001","slug":"caramelisation-forms-aroma-volatiles","title":"Caramelisation forms aroma-active volatile compounds","smellSlugs":["caramel"],"sourceIds":["SRC-CARAMEL-1994"],"text":"Heating sugars during caramelisation forms both brown-colored products and volatile compounds responsible for characteristic caramel aroma.","scope":"Supports aroma formation during sugar caramelisation; exact products depend on sugar type and reaction conditions."},{"id":"CLM-RICE-001","slug":"cooked-rice-aroma-and-2ap","title":"Cooked rice aroma and 2-acetyl-1-pyrroline","smellSlugs":["cooked-rice"],"sourceIds":["SRC-RICE-2008"],"text":"Cooked rice contains many volatile compounds, while 2-acetyl-1-pyrroline is a well-established contributor to the characteristic aroma of aromatic rice.","scope":"Supports aroma complexity and the role of 2-acetyl-1-pyrroline in aromatic rice; not every rice variety has the same sensory profile."}]}}