VERIFIED CLAIMS
Verification belongs to specific statements.
11 public claim records currently carry the VERIFIED label.
Petrichor and rain on dry ground
The scientific literature has used the term petrichor for the characteristic earthy odour associated with rain acting on dry mineral and soil environments.
Old-book aroma and paper degradation volatiles
Research on historic paper has measured volatile organic compounds released during material degradation and linked those emissions to the characteristic smell of old books.
Coffee aroma is chemically complex
Coffee aroma is chemically complex and has been studied through large, diverse sets of volatile compounds whose composition changes with processing and preparation.
Green leaf volatiles after plant damage
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.
Citrus peel aroma and volatile oils
Citrus peel aroma is strongly associated with volatile essential-oil compounds in the rind, with terpene-rich compositions that vary across citrus species.
Mango aroma is multi-compound and cultivar-dependent
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.
Pineapple aroma and key volatile contributors
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.
Ginger contains multiple aroma-active volatiles
Gas chromatography–olfactometry studies of ginger have identified multiple aroma-active volatile compounds, including several especially potent odorants.
Black pepper has a complex volatile profile
Black pepper fruits contain a complex volatile profile associated with their essential oil, with numerous compounds contributing to the characteristic aroma.
Caramelisation forms aroma-active volatile compounds
Heating sugars during caramelisation forms both brown-colored products and volatile compounds responsible for characteristic caramel aroma.
Cooked rice aroma and 2-acetyl-1-pyrroline
Cooked rice contains many volatile compounds, while 2-acetyl-1-pyrroline is a well-established contributor to the characteristic aroma of aromatic rice.