VERIFIED CLAIMS
Verification belongs to specific statements.
166 public claim records currently carry the VERIFIED label.
Each claim also says what it rests on: SCIENTIFIC for research (150 claims), HISTORICAL for what a historical text records (16 claims). The list keeps the order in which SmellBook records the claims.
VERIFIED is a claim's evidence class: the claim rests on a registered source whose citation SmellBook checked. Whether the claim's own wording was checked against the source's text is a separate fact. Two claims of 166 could not be, because no abstract or other summary of the source was available; each is marked “wording not checked: no source summary available”.
The jump bar follows that order: each item names a stretch of rows in the list and the kind of claim in it, so “Rows 1–77 · scientific” is the first 77 rows, not a total.
All 16 historical claims
- 78 Garlic and Spanish cooking in an 1858 French travel essay
- 79 Incense outside Valencia Cathedral in La barraca
- 109 Stable and barnyard in an 1880 Hanoverian village
- 110 Why handled metals smell, as reported in 1898
- 111 Eucalyptus groves described in an 1874 publication
- 112 The smell of snow in a 1926 memoir
- 113 A Maine cellar remembered in a 1926 memoir
- 114 Sea air at Greenwich in an 1845 sketch by Gautier
- 115 The smell of Paris churches in 1782
- 130 Coumarin and good hay in 1911
- 131 Drain smells in a Victorian bakehouse
- 132 No smell of damp on the first Underground
- 133 Lavender-scented sheets in seventeenth-century inns
- 134 A smell of ironing in Nicholas Nickleby
- 135 Fragrance around a flower market, in an 1884 travel book
- 136 Soot and cabbage in a hotel bedroom, in a 1922 novel
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.
VERIFIED means the claim rests on a registered published source whose citation SmellBook checked. No abstract or other summary of that source was available, so SmellBook could not compare the claim's wording with the source's own words.CLM-PETRICHOR-001Old-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.
CLM-OLDBOOK-001Coffee aroma is chemically complex
Coffee aroma is chemically complex: a review of how its volatile compounds are analysed finds them challenging to resolve and concludes that no single analytical method captures that complexity on its own.
CLM-COFFEE-001Green leaf volatiles after plant damage
Green leaf volatiles, six-carbon compounds found throughout vascular plants, are produced almost immediately when stresses such as insect feeding damage plant tissue, while their levels in intact tissue are low.
CLM-GREEN-001Volatile compounds of citrus rind oils
A review of the volatile composition of the rind essential oil of the ten most studied citrus species, including sweet orange, lemon and bergamot, reports that most of the 49 volatile compounds found in all ten species are terpenoids, and that their volatile composition arranges the species in three clusters.
CLM-CITRUS-001Many volatiles may contribute to mango aroma
From odour detection thresholds and concentrations in 20 mango cultivars, a study named the compounds potentially most important to mango aroma, noted that numerous other volatiles may also contribute, and stated that sensory studies are needed to determine the volatiles truly defining mango aroma.
CLM-MANGO-001Pineapple 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.
CLM-PINEAPPLE-001Ginger contains multiple aroma-active volatiles
A gas chromatography–olfactometry study of ginger identified multiple aroma-active volatile compounds, including several especially potent odorants.
CLM-GINGER-001Black pepper has a complex volatile profile
Essential oils of black pepper fruits from Madagascar and Brazil were dominated by α-pinene, sabinene, β-pinene, δ-3-carene, limonene and β-caryophyllene, and their relative amounts grouped by origin.
CLM-PEPPER-001Caramelisation forms aroma-active volatile compounds
Heating sugars during caramelisation forms both brown-colored products and volatile compounds responsible for characteristic caramel aroma.
VERIFIED means the claim rests on a registered published source whose citation SmellBook checked. No abstract or other summary of that source was available, so SmellBook could not compare the claim's wording with the source's own words.CLM-CARAMEL-001Cooked rice aroma and 2-acetyl-1-pyrroline
A review of rice aroma research reports that over 200 volatile compounds have been found in rice, but only one, 2-acetyl-1-pyrroline (with a popcorn-like aroma), has been confirmed to contribute a characteristic aroma; in this review of cooked-rice aroma and flavour research, how the others relate to aroma and flavour is described as little known.
CLM-RICE-001Phenolic odorants in hardwood smoke
A gas chromatography–olfactometry study of condensed mixed-hardwood smoke found phenolic compounds such as guaiacol, 4-methylguaiacol and 4-methylsyringol among its most potent odorants, alongside compounds such as 2,3-butanedione.
CLM-WOODSMOKE-001Key odorants of wheat bread crust and crumb
A review of bread aroma chemistry reports 2-acetyl-1-pyrroline, (E)-2-nonenal, 3-methylbutanal, 2,3-butanedione, methional and (Z)-2-nonenal as primary odorants of wheat bread crust, with 2-acetyl-1-pyrroline suggested as the key crust odorant behind its cracker-like note; the crumb has a different set, and these odorants are generated mainly during baking.
CLM-BREAD-001Odorants that distinguish dark chocolates
A gas chromatography–olfactometry comparison of dark chocolates found that heterocyclic compounds such as furanones, pyranones, lactones, a pyrrole and a pyrazine played a prominent role among the odorants that distinguished their aromas, together with secondary alcohols, acids and esters.
CLM-CHOCOLATE-001How curing forms vanilla aroma
In traditionally cured vanilla beans, most glucovanillin was hydrolysed in the first stages of curing, and the aromatic compounds freed from their bound forms can be converted further, significantly changing the aroma profile of the cured bean.
CLM-VANILLA-001Volatile classes behind strawberry aroma
A review reports that fresh strawberries contain more than 360 volatile compounds, including esters, furans, terpenes, alcohols, aldehydes, ketones and sulfur compounds, and that terpenoids, furanones and sulfur compounds, though far less concentrated than the esters, have a considerable impact on how their aroma is perceived.
CLM-STRAWBERRY-001Predominant banana volatiles during ripening
In two banana cultivars, isoamyl acetate, hexanal, trans-2-hexenal and 1-hexanol were among the predominant volatile compounds, and their levels changed as the fruit ripened.
CLM-BANANA-001Many volatiles shape apple aroma
A review reports that apple aroma results from the interaction of many volatiles, including esters, alcohols, aldehydes and terpenoids, formed mainly through fatty acid, amino acid, terpenoid and phenylpropanoid metabolism.
CLM-APPLE-001Key odorants of butter
A review of aroma studies reports that sweet cream butter is characterised by lactones and sulfur compounds, while the key odorants of sour cream butter are diacetyl, butanoic acid and δ-decalactone, formed mainly by lactic acid bacteria.
CLM-BUTTER-001Potent odorants of Cheddar cheese
Aroma extract dilution analysis identified 39 potent odorants in Cheddar cheese; compounds such as acetic and butanoic acids, dimethyl trisulfide, methional and 1-octen-3-one differed most between cheeses ripened for different times.
CLM-CHEDDAR-001Key odorants of sun-dried black tea
Aroma recombination and omission tests confirmed (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool and geraniol as key odour-active compounds of a sun-dried black tea.
CLM-BLACKTEA-001Lactones in coconut aroma
An analysis of dried coconut identified saturated δ-lactones with 8, 10 and 12 carbon atoms as the main components giving coconut its characteristic mild, sweet flavour.
CLM-COCONUT-001Volatiles linked to popcorn aroma
A comparison of popped popcorn hybrids suggested that volatiles including 2-furfurylthiol, methional, 4-vinylguaiacol, 2-pentylfuran, guaiacol and 2-acetylpyrrole may be partly responsible for typical popcorn aroma.
CLM-POPCORN-001Main aroma component of cooked button mushroom
Odour activity values and omission tests identified seven key aroma compounds of button mushroom, with 1-octen-3-one the main aroma component of the cooked mushroom.
CLM-MUSHROOM-001Thiosulfinates in the smell of fresh garlic
A review reports that the pungent odour of fresh garlic comes mainly from thiosulfinates and their breakdown products; the cloves' reactive sulfur substances are readily converted into many volatile compounds when garlic is processed.
CLM-GARLIC-001Key contributors to peach aroma
An analysis of peach varieties found alcohols, ketones, esters and aldehydes contributed most to the aroma, and identified (E,E)-2,6-nonadienal, γ-decalactone, β-ionone and hexyl hexanoate as key contributors.
CLM-PEACH-001Aroma-active compounds of milk
Gas chromatography–olfactometry of pasteurised and UHT milks detected 48 aroma-active compounds, 11 of them key, and milky odour correlated positively with γ-dodecalactone and γ-nonanolactone.
CLM-MILK-001Key aroma compounds of an aged vinegar
Recombination and omission experiments showed seven compounds contribute importantly to the aroma of an aged Chinese cereal vinegar: 2,3-butanedione, acetic acid, 2-methylpropanal, sotolon, 2,4,5-trimethyloxazole, 3-methylbutanoic acid and tetramethylpyrazine.
CLM-VINEGAR-001C9 aldehydes in watermelon aroma
In fresh juice of five watermelon varieties, the C9 aldehydes (Z)-6-nonenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal and (E,E)-2,4-nonadienal contributed more to the aroma than the alcohols, because of their lower odour thresholds.
CLM-WATERMELON-001Aroma-active compounds of brown sugar
Thirty-seven aroma-active compounds were found in non-centrifugal brown cane sugar, mainly ketones, pyrazines, alkanes, phenols and alcohols, giving caramel, sweet and fruity notes.
CLM-BROWNSUGAR-001Main volatiles of fresh white oil-bearing rose
Headspace analysis of fresh white oil-bearing rose (Rosa alba) flowers found an aroma-bearing volatile fraction made up mainly of monoterpene alcohols, with 2-phenylethanol, geraniol, and citronellol with nerol the most abundant.
CLM-ROSE-001Volatiles emitted by Jasminum sambac flowers
In volatiles emitted by living Jasminum sambac flowers, α-farnesene, linalool and benzyl acetate were the most abundant compounds, and blocking α-farnesene production also diminished the flowers' sweet scent.
CLM-JASMINE-001Linalool and linalyl acetate in lavender oil
A review reports linalool and linalyl acetate as the most abundant compounds of lavender essential oil, whose composition depends on genotype, environment and flower development.
CLM-LAVENDER-001Major floral volatiles of gardenia
GC-MS analysis of flower extracts from gardenia genotypes reported α-farnesene, benzyl tiglate, cis-3-hexenyl tiglate, jasmine lactone and linalool as the major volatile compounds of the floral aroma.
CLM-GARDENIA-001Menthol and menthone in peppermint oil
GC-MS analysis of the essential oil of one peppermint cultivar identified menthol and menthone as its main components, followed by limonene, menthyl acetate and β-caryophyllene.
CLM-MINT-001Volatiles linked to basil's clove-like and piquant smell
A sensory and volatilomics comparison of nine basil types linked eugenol and germacrene D to a clove-like smell, and β-pinene and γ-cadinene to a piquant smell.
CLM-BASIL-001Rosemary oil composition and chemotypes
Rosemary essential oils from six countries were dominated by α-pinene and 1,8-cineole, with verbenone, borneol, camphor and limonene also present, and at least five chemotypes were distinguished.
CLM-ROSEMARY-001Thujone, camphor and cineole in sage oil
Essential oil of wild and cultivated sage was dominated by cis-thujone, camphor and 1,8-cineole, in proportions that differed between wild and cultivated plants.
CLM-SAGE-001Thymol in thyme essential oil
A commercial thyme essential oil contained thymol as its main component, followed by p-cymene, 1,8-cineole, γ-terpinene and carvacrol.
CLM-THYME-001Cinnamaldehyde in cinnamon bark aroma
In a water extract of cinnamon bark assessed by odour activity values, cinnamaldehyde made the largest contribution to the aroma, among aroma-active compounds that also included hexanal, nonanal, limonene, 1-octen-3-ol, linalool and anethole.
CLM-CINNAMON-001Eugenol in clove essential oil
A review reports eugenol as the major compound of clove essential oil, at least half of it, with eugenyl acetate, β-caryophyllene and α-humulene making up a further 10–40%.
CLM-CLOVE-001Volatiles of pine needle and cone oils
Essential oils from the needles and green cones of four pine species contained high percentages of α-pinene, (E)-caryophyllene, limonene, germacrene D, myrcene and δ-3-carene.
CLM-PINENEEDLE-001Pinenes in the volatile part of pine resin
Pine oleoresin consists of turpentine and rosin; in one pine species the volatile turpentine fraction consisted mainly of α-pinene and β-pinene.
CLM-PINERESIN-001Volatile emissions inside new vehicles
In new vehicles parked in sunshine, interior materials released higher concentrations and more kinds of volatile organic compounds than in a test chamber, including alkanes, alcohols, ketones, benzenes, alkenes, aldehydes, esters and naphthalene, and the levels fell to chamber levels after a period of driving.
CLM-NEWCAR-001Aromatic hydrocarbons in gasoline vapour
In the headspace vapour of regular and premium gasoline, aromatic hydrocarbons made up about 87–88% of the targeted volatile compounds measured.
CLM-GASOLINE-001Volatiles emitted by plastic packaging films
Pieces of plastic food-packaging film emitted material-specific volatile compounds: mostly branched alkanes and alkenes from polypropylene/polyamide, octane and aldehydes from polypropylene, and aldehydes and propanoic acid from polylactic acid.
CLM-PLASTIC-001Aroma of toasted oak wood
A sensory panel described toasted sessile oak with six aroma descriptors (fresh wood, fresh green, sweet, roasted, spicy and smoky), and thymoquinone (pencil and cedar odour) and verbenone (fresh, menthol and tea-leaf odour) were identified as contributing volatiles.
CLM-OAK-001Odorants of Scots pine wood
Gas chromatography–olfactometry of Scots pine wood strands and boards made from them found over 30 odour-active substances, mainly monoterpenes and monoterpenoids, with aliphatic aldehydes, alcohols, acids and phenolic compounds.
CLM-PINEWOOD-001Odorants of incense cedar pencil wood
Aroma extract dilution analysis of incense cedar wood, commonly used for pencils, detected more than 60 odorous substances, mainly terpenes, fatty-acid degradation products and phenolic compounds, and found that thymoquinone has a pencil-like odour.
CLM-INCENSECEDAR-001Volatiles from line-dried laundry
Cotton towels rinsed in pure water and dried outdoors in sunlight released C5–C9 oxidised compounds, including aldehydes such as pentanal, hexanal, heptanal, octanal and nonanal, which were not observed after drying indoors or outdoors without sunlight.
CLM-LAUNDRY-001A documented museum smellscape
The smellscape of an ethnographic museum was documented through participatory smell walks and a survey with 120 visitors and follow-up interviews with 30 of them, describing how visitors detected, associated and evaluated its odours.
CLM-MUSEUM-001Key odorants of frankincense resin
Aroma extract dilution analysis of frankincense (Boswellia sacra) resin from Somalia and Oman detected 23 odorants; key odorants included α-pinene, β-myrcene, linalool, p-cresol and two unidentified sesquiterpenoids.
CLM-FRANKINCENSE-001Documenting the smell of historic books
A heritage-science study documented the smell of historic paper by combining visitor descriptions of a historic book extract, a sensory evaluation in a historic library and chemical sampling of volatiles from a historic book and library, producing a Historic Book Odour Wheel.
CLM-HISTORICBOOK-001Odorants of cardboard
Aroma extract dilution analysis detected 36 odour-active compounds in cardboard, with vanillin, (E)-2-nonenal, γ-nonalactone, 2-methoxyphenol and δ-decalactone among the most intense, and moistening the cardboard released them extensively.
CLM-CARDBOARD-001Odorants in new car cabins
Gas chromatography–olfactometry of the cabins of two new cars detected 41 potent odorants; the most dominant were esters, saturated and unsaturated aldehydes, unsaturated ketones, rose ketones, phenolic and benzene derivatives and pyrazines.
CLM-NEWCARODOUR-001Odorants of flexible polyurethane
Gas chromatography–olfactometry of fifteen flexible polyurethane samples, a material used in upholstery and mattresses, identified 50 odorants from classes including tertiary amines, fatty acid oxidation products, short-chain aldehydes and pyrazines.
CLM-POLYURETHANE-001A potent odorant of raw and cooked onion
A stable isotope dilution assay found the potent onion odorant 3-mercapto-2-methylpentan-1-ol at 8–32 µg/kg in raw onions and at much higher levels in sliced, stored and then cooked onions, which suggests it forms from precursors produced enzymatically when raw onions are cut.
CLM-ONION-001Volatile compounds behind honey aroma
A review reports that honey volatiles include aldehydes, ketones, acids, alcohols, hydrocarbons, norisoprenoids, terpenes, benzene compounds and furan and pyran derivatives, that they influence an aroma described as, among others, sweet, citrus, floral, almond or rancid, and that a compound's contribution to that aroma is determined by its odour activity value.
CLM-HONEY-001Compounds that shape yogurt aroma
A review reports more than 100 volatiles in plain yogurt and finds that, besides lactic acid, acetaldehyde, diacetyl, acetoin, acetone and 2-butanone contribute most to its typical aroma and flavour.
CLM-YOGURT-001Key odorants of roasted peanuts
In pan-roasted peanut meal, methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, 2-methylbutanal, 3-methylbutanal and the popcorn-like 2-acetyl-1-pyrroline had the highest odour activity values, and aroma recombination confirmed the importance of methanethiol and lipid degradation products in the characteristic roasted peanut aroma.
CLM-PEANUT-001Aroma compounds of raw and roasted almonds
Aroma extract dilution analysis found 1-octen-3-one and acetic acid important in raw almonds, while methional, 2-methylbutanal, 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione predominated in dry-roasted almonds, formed through the Maillard reaction and lipid and sugar degradation.
CLM-ALMOND-001Aroma compounds of dry-roasted almonds
In dry-roasted almonds, aroma extract dilution analysis found methional, 2-methylbutanal, 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione predominant, formed through the Maillard reaction and lipid and sugar degradation.
CLM-ALMOND-002The odour of fresh-squeezed orange juice
A review of fresh-squeezed orange juice odour lists 36 consensus aroma-active compounds from gas chromatography–olfactometry studies, mostly at trace levels, notes that (+)-limonene is essential though its exact role is uncertain, and reports that the most successful odour models contain 23 odorants.
CLM-ORANGEJUICE-001Key odorants of cocoa powder
Aroma extract dilution analysis of cocoa powder revealed 35 odour-active compounds, and a recombinate of 24 of them at their natural concentrations reproduced the typical sweet, cocoa-like odour of the powder.
CLM-COCOA-001Impact odorants of red grape juice
Aroma extract dilution analysis of Cabernet Sauvignon grape juice found 3-(methylsulfanyl)propanal, (E,Z)-nona-2,6-dienal and decanal to have the highest flavour dilution factors among its impact odorants.
CLM-GRAPE-001Aroma compounds of sweet cherries
In three sweet cherry cultivars, 97 compounds were identified; hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, benzyl alcohol and benzaldehyde were the major free volatiles, and (E)-β-ionone, hexanal, decanal and (E)-2-hexenal had the highest odour activity values.
CLM-CHERRY-001Terpenes behind the characteristic nutmeg odour
Gas chromatography–olfactometry of nutmeg oils linked sabinene, α-pinene and β-pinene to the spice's distinctive note, and high odour activity values established the role of sabinene and α-pinene in imparting its characteristic odour.
CLM-NUTMEG-001How processing changes tomato aroma
Compared with fresh tomatoes, tomato paste had (Z)-3-hexenal and hexanal more than 400 times lower and β-damascenone several-fold higher, and the compounds judged most important to its aroma included dimethyl sulfide, β-damascenone, β-ionone, 3-methylbutanal, methional and eugenol.
CLM-TOMATOPASTE-001Dominant volatiles of fragrant pears
In stored Kuerle fragrant pears, hexanal, ethyl hexanoate, ethyl butanoate, ethyl acetate, hexyl acetate, ethanol, α-farnesene and butyl acetate were among the dominant volatiles, gas chromatography–olfactometry indicated that the collected volatiles were responsible for the pear's aroma, and during storage some aroma-related volatiles increased while others, especially esters, decreased.
CLM-PEAR-001Characteristic scent compounds of lilac flowers
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.
CLM-LILAC-001Volatile compounds of edible seaweeds
A review of edible seaweeds reports volatiles composed mainly of aldehydes, ketones, alcohols, hydrocarbons, esters, acids, sulfur compounds and furans, with benzaldehyde, 2-octenal, octanal, β-ionone and 8-heptadecene identified in several species.
CLM-SEAWEED-001Volatile compounds of human skin
Sampling the upper back and forearm skin of 25 healthy people identified nearly 100 volatile compounds, from both endogenous and exogenous sources, some of which varied with age.
CLM-SKIN-001Odorants released during rubber processing
Headspace analysis of 14 rubber types at the drying temperature used in rubber processing found volatile fatty acids such as acetic, propanoic, butanoic, pentanoic and hexanoic acids often above their odour detection thresholds, along with odorous trimethylamine, p-cresol, indole and phenol.
CLM-RUBBER-001What may cause the off-odour of lower-grade sofa leather
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.
CLM-LEATHER-001What candles release before and after lighting
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 compounds.
CLM-CANDLE-001The source of new-carpet odour
New carpets measured in a 20 m³ environmental chamber emitted a variety of volatile organic compounds; the two with styrene-butadiene rubber latex mainly released 4-phenylcyclohexene, identified as the source of the 'new carpet' odour, and styrene.
CLM-CARPET-001Volatile compounds of artisan breads from Valencia
Most breads from a set of artisanal bakeries in Valencia, Spain, contained over 50 volatile compounds in crumb and crust samples, including aldehydes, alcohols, acids and furans, compared with fewer than 20 in a control industrial bread, where ketones dominated; whole flours (such as spelt, durum wheat or T80) and the leavening agent affected the abundance of certain volatiles, particularly in the crust.
CLM-BREAD-002Garlic and Spanish cooking in an 1858 French travel essay
An 1858 French-language travel essay on Spain says that Spanish cooking has a local colour, that of saffron, and a local scent: garlic and oil that smells of its fruit.
CLM-GARLIC-002Incense outside Valencia Cathedral in La barraca
In a 1901 edition of Vicente Blasco Ibáñez's novel La barraca, the narrator depicts how, from time to time, as the cathedral's inner doors open, a cool, damp breath of incense, likened to air from an underground place, spreads into the warm square outside Valencia Cathedral while the judges of the Water Tribunal talk by the door before their session.
CLM-INCENSE-002Trichloramine in the air of indoor pools
In the air of chlorinated indoor swimming pools, trichloramine, a volatile and irritant compound with a penetrating odour, forms as a disinfection by-product when chlorine reacts with nitrogen compounds; acid amides, especially urea, as well as ammonium ions and α-amino acids, were its most efficient precursors at acidic and neutral pH.
CLM-POOL-001Terpenoids released by cleaning products
In a ventilated 50 m³ test room, full-strength use of a pine-oil cleaner raised one-hour air concentrations of terpenoids such as d-limonene, terpinolene, α-terpinene and α-terpineol, and air fresheners emitted d-limonene, dihydromyrcenol, linalool, linalyl acetate and β-citronellol; diluted cleaning released a much smaller share.
CLM-CLEANING-001Phenols in fireplace smoke depend on the wood
Burned in a residential fireplace, pine wood emitted significant quantities of guaiacol and related guaiacols together with resin acids, while oak and eucalyptus emitted large amounts of syringol and related syringols, which were not detected in the smoke of pine.
CLM-FIREPLACE-001Asphalt emissions rise with heat and sun
Road and roofing asphalts held at typical temperatures and solar conditions released complex mixtures of organic compounds, mostly intermediate- or semivolatile and about 30% aromatic; emissions rose markedly with moderate solar exposure, by about 300% for road asphalt.
CLM-ASPHALT-001Ozone and passengers in aircraft cabin air
In a reconstructed aircraft cabin section occupied by people during simulated four-hour flights, adding ozone increased by-products such as acetone, nonanal, decanal, 4-oxopentanal and 6-methyl-5-hepten-2-one; several of the by-products, which also included formic and acetic acid, reached levels above their reported odour thresholds, and most formed on the occupants and their clothing.
CLM-CABIN-001Indoor air in new apartments over two years
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.
CLM-NEWAPARTMENT-001Emissions in newly painted homes
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.
CLM-PAINT-001More outdoor air, less office odour
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.
CLM-OFFICE-001What fallen leaf litter releases
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.
CLM-LEAFLITTER-001Volatiles of office printing paper
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.
CLM-OFFICEPAPER-001What chamomile oil is made of
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 principal biologically active compounds, with bisabolol oxide A predominant in 8 of 13 samples.
CLM-CHAMOMILE-001Volatiles of grapefruit peel oil
Cold-pressed peel oil of redblush grapefruit from Kenya had limonene (91.1%), α-terpinene and α-pinene as the main compounds; nootkatone, α- and β-sinensal and methyl N-methylanthranilate were described as prominent.
CLM-GRAPEFRUIT-001How maple syrup gets its flavour
Maple syrup is made by concentrating maple sap, usually by heating, which drives complex reactions producing a wide variety of flavour compounds; these vary with processing and other management factors, seasonal changes in sap chemistry and microbial contamination.
CLM-MAPLE-001Fat and vanilla flavour release in ice cream
When ice creams spiked with selected flavour compounds were eaten, lower fat released stale and cherry flavours faster and more intensely, whereas fat had the opposite effect on the release of vanilla flavour.
CLM-ICECREAM-001Scent compounds of curry powder oil
The study names trans-cinnamaldehyde, trans-anethole and eugenol as scent compounds of curry powder essential oil.
CLM-CURRY-001Menthol and isomenthone in peppermint oil
In essential oil distilled from the leaves of peppermint grown in Burkina Faso, menthol and iso-menthone were the major components.
CLM-PEPPERMINT-001Menthol in toothpaste
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.
CLM-MENTHOL-001Alcohol vapour while using hand rub
During hygienic hand disinfection with alcohol-based hand rubs, alcohol vapour in the user's breathing zone peaked about 20 to 30 seconds into the procedure.
CLM-HANDRUB-001Alcohols in hospital air
In indoor air sampled at six sites of a French teaching hospital, including the reception hall, the main compounds found were alcohols, chiefly ethanol and isopropanol, together with ethers and ketones; alcohol levels varied greatly over time, probably because of the intensive use of alcohol-based hand rubs.
CLM-HOSPITAL-001Declared fragrances in shampoos, soaps and washing-up liquids
Across the labelled ingredients of shampoos, hair conditioners, liquid soaps, wet tissues, washing-up liquids and multi-purpose cleaners, 88% of products contained fragrances; linalool, limonene, hexyl cinnamal, butylphenyl methylpropional and citronellol were the most frequent.
CLM-FRAGRANCE-001Plant scents in a rehabilitation garden
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.
CLM-GARDEN-001Odours from grilling pork
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.
CLM-GRILLING-001Monoterpenes from pines through the seasons
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.
CLM-PINEFOREST-0011,8-Cineole in eucalyptus oils
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 oil.
CLM-EUCALYPTUS-001Personal computers and perceived air quality
Three-month-old personal computers hidden behind a screen in an office raised the share of people dissatisfied with the perceived air quality from 13% to 41%; each was a sensory pollution source of 3.4 olf, and phenol, toluene, 2-ethylhexanol, formaldehyde and styrene were among the chemicals detected.
CLM-COMPUTERS-001Monoterpenes from sawing fresh wood
Sawing fresh wood releases monoterpenes and wood dust into the work environment; in sawmills, workers' monoterpene exposure was far higher while pine was processed (61 to 138 mg/m³) than spruce (2.0 to 13 mg/m³).
CLM-SAWMILL-001Volatile constituents of mosses
Essential oils distilled from mosses of five genera contained generally smaller amounts of volatiles than liverworts but a similar range of terpenoids, together with more abundant and varied aliphatic compounds.
CLM-MOSS-001More ventilation, less classroom odour
In university computer classrooms, increasing the air exchange led students to report better air quality and less odour; mean carbon dioxide was 1,185 ppm at the lower and 922 ppm at the higher air exchange.
CLM-CLASSROOM-001Fuel vapours from attached garages
In 15 houses with attached garages in southeast Michigan, the garages showed high levels of gasoline-related volatile organic compounds such as benzene, and nearly all of the benzene and most fuel-related aromatics in the houses came from the garages.
CLM-GARAGE-001Stable and barnyard in an 1880 Hanoverian village
In an 1880 Popular Science Monthly article on life in a Hanoverian village, Walter Nordhoff writes that the best room of his lodgings looked onto the stable and barnyard and took in their smell, and that a manure heap lay on the way in from the street.
CLM-STABLE-001Why handled metals smell, as reported in 1898
An unsigned 1898 note in Popular Science Monthly reports W. 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.
CLM-METAL-001Eucalyptus groves described in an 1874 publication
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.
CLM-EUCALYPTUS-002The smell of snow in a 1926 memoir
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.
CLM-SNOW-001A Maine cellar remembered in a 1926 memoir
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.
CLM-CELLAR-001Sea air at Greenwich in an 1845 sketch by Gautier
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.
CLM-SEAAIR-001The smell of Paris churches in 1782
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.
CLM-OLDCHURCH-001Wood terpenes in a home improvement store
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.
CLM-HARDWARE-001The metallic smell of touched iron
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.
CLM-IRON-001Dimethyl sulfide in cooked sweet corn
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.
CLM-SWEETCORN-001Volatiles released as cut grass dries
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.
CLM-HAYDRYING-001What toasting releases from bread
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.
CLM-TOASTING-001Aroma compounds in cork stoppers
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.
CLM-CORK-001Volatile compounds in pharmacy air
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).
CLM-PHARMACYAIR-001Air freshener and off-gassing inside taxis
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).
CLM-TAXI-001Solvent compounds in bus and metro interiors
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.
CLM-COMMUTE-001Hair products and salon air
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.
CLM-SALON-001Declared fragrances in sunscreens
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%).
CLM-SUNSCREEN-001Volatiles of onions heated in butter
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.
CLM-FRIEDONION-001Fuel evaporation in an underground garage
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.
CLM-PARKING-001Volatiles stripped from water by a dishwasher
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.
CLM-DISHWASHER-001Coumarin and good hay in 1911
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.
CLM-HAY-001Drain smells in a Victorian bakehouse
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.
CLM-BAKEHOUSE-001No smell of damp on the first Underground
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.
CLM-UNDERGROUND-001Lavender-scented sheets in seventeenth-century inns
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.
CLM-BEDSHEETS-001A smell of ironing in Nicholas Nickleby
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.
CLM-IRONING-001Fragrance around a flower market, in an 1884 travel book
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.
CLM-FLOWERMARKET-001Soot and cabbage in a hotel bedroom, in a 1922 novel
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.
CLM-HOTELROOM-001Geosmin and the odour of moist soil
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 moist soil.
CLM-GEOSMIN-001Three odorants with a chocolate note in dark chocolate
Aroma extract dilution analysis of dark chocolates revealed 33 potent odorants, three of which the study described as having a strong chocolate flavour: 2-methylpropanal, 2-methylbutanal and 3-methylbutanal.
CLM-CHOCOLATE-002Key odorants of Tahitian cured vanilla beans
Aroma extract dilution analysis, quantification and aroma reconstitution identified vanillin, anisaldehyde, anisyl alcohol and anisyl acetate as the key odorants in Tahitian cured vanilla beans, with vanillin and anisaldehyde at the highest flavour dilution factor.
CLM-VANILLA-002Odorants with the highest odour activity in cocoa powder
Quantitation of the key odorants of a cocoa powder found odour activity values (concentration divided by odour threshold) above 100 for five of them: acetic acid, 3-methylbutanal, 3-methylbutanoic acid, phenylacetaldehyde and 2-methylbutanal.
CLM-COCOA-002Most potent odorants of ginger
Aroma extract dilution analysis of ginger volatile extracts found geranial, eucalyptol, β-linalool and bornyl acetate to be the most potent odorants, all at the highest flavour dilution factor.
CLM-GINGER-002Compounds potentially most important to mango aroma
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.
CLM-MANGO-002Known volatile degradation products of paper
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.
CLM-OLDBOOK-002Aroma-active compounds linked to sweetness in brown sugar
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.
CLM-BROWNSUGAR-002A seasonal odour in railway cars linked to wall insulation foam
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.
CLM-TRAINCAR-001Aroma-active compounds of sweet orange peel oil
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.
CLM-ORANGEPEEL-001Two trace odorants of damask rose flowers
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.
CLM-ROSE-002Compounds that covaried with the aroma of lavender oils
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.
CLM-LAVENDER-002How five mint species differ in aroma
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.
CLM-MINT-002Potent odorants of peppermint oil
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.
CLM-PEPPERMINT-002Key aroma compounds of fresh sage leaves and what drying removes
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.
CLM-SAGE-002Key aroma compounds of thyme leaves
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.
CLM-THYME-002How perfumers described black pepper oil
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.
CLM-PEPPER-002The aroma released when roasted coffee is ground
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.
CLM-COFFEE-002Potent odorants of 'Honeycrisp' apple
In 'Honeycrisp' apples, aroma extract dilution and gas chromatography–olfactometry found hexyl 2-methylbutyrate, α-farnesene, hexanal and (E)-2-hexenal among the most potent odour compounds, and reconstruction and omission tests with sensory analysis suggested that hexyl 2-methylbutyrate is responsible for the cultivar's strong fruity note.
CLM-APPLE-002Key aroma compounds of rape honey
Aroma extract dilution analysis of unifloral rape honey ranked five odorants highest: (E)-β-damascenone (cooked apple-like), phenylacetic acid (honey-like), 4-methoxybenzaldehyde (aniseed-like), 3-phenylpropanoic acid (flowery, waxy) and 2-methoxy-4-vinylphenol (clove-like); a model mixture of the 12 odorants with odour activity values of at least 1 reproduced the honey's aroma.
CLM-HONEY-002Primary odorants of freshly prepared popcorn
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).
CLM-POPCORN-002What makes caramel smell typical
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.
CLM-CARAMEL-002How natural cork stoppers were described
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.
CLM-CORK-002The main volatiles of fried and baked garlic
Among the volatiles of cooked garlic slices, diallyl disulfide and diallyl trisulfide dominated in baked or microwave-baked samples, while diallyl disulfide, methyl allyl disulfide and vinyldithiins dominated in fried, oil-cooked and microwave-fried samples.
CLM-GARLIC-003Main volatiles collected from the human scalp
Volatiles collected from the human scalp, which the authors call human scalp odour, included 24 identified compounds, the main ones being nonanal, sulcatone, geranylacetone and palmitic acid.
CLM-HAIR-001Diacetyl and 2,3-pentanedione in air sampled on café baristas
In a study of 17 coffee roasting and packaging facilities that included 10 cafés, baristas in cafés had mean full-shift exposures of 4.1 parts per billion diacetyl and 4.6 parts per billion 2,3-pentanedione (geometric means), measured in personal air samples.
CLM-COFFEESHOP-001d-Limonene in dryer-vent air with fragranced and fragrance-free detergent
In a study of six residential dryer vents, the highest d-limonene concentration measured in vent air was 118 μg/m³ (mean 33.34 μg/m³) in households using fragranced laundry detergent and 0.26 μg/m³ (mean 0.25 μg/m³) in households using only fragrance-free detergent.
CLM-DETERGENT-001Odorants with the greatest impact on roasted Arabica coffee flavour
In a sensory study of one roasted Arabica coffee, a model of 27 odorants, chosen on the basis of the quantified potent odorants and dissolved in an oil/water mixture, had a flavour profile very close to that of the real sample, and duo and triangle tests against models missing one or more odorants indicated that 2-furfurylthiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, propanal, methylpropanal, 2-methylbutanal and 3-methylbutanal had the greatest impact on the coffee flavour.
CLM-COFFEE-003Bergamot-like odour components of bergamot essential oil
In bergamot (Citrus bergamia) essential oil produced in Reggio Calabria, Italy, gas chromatography–olfactometry with aroma extraction dilution analysis found (Z)-limonene oxide, decanal, linalyl acetate and geraniol to be bergamot-like odour components, and these four together with eight other components gave an aroma model of bergamot odour, scored 7.1 for similarity on a nine-point sensory test.
CLM-BERGAMOT-001Compounds with the greatest impact on rosemary essential oil odour
In essential oils from six rosemary genotypes of different geographical origin, one sample each, flavour dilution factors from aroma extract dilution analysis and odour activity values consistently indicated that 1,8-cineole, α-pinene, 1-hexen-3-one, β-damascenone, 1-octen-3-one, linalool and fenchol had the greatest impact on the overall odour.
CLM-ROSEMARY-002