A molecule is one chemical compound. SmellBook lists bornyl acetate because a VERIFIED claim names it in the evidence for 1 Atlas entry: Ginger.
What it is
The names used for this molecule resolve to more than one PubChem record (bornyl acetate: 93009, 6448, 6950274, 442460, 443131, 12097317, 44630108), so SmellBook records no identifier. The molecule is named only as the claim names it.
Checked against PubChem and Wikidata on 2026-10-06 by an automated identifier check. Every name SmellBook uses must resolve to the same single PubChem compound.
Where research reports it
Each report below is a VERIFIED claim, quoted with its scope and the source it rests on. The role says what the claim states about the molecule, in the claim’s own words.
Key odorant · the claim says “the most potent odorants”
The claim names it among the molecules that matter most for the smell of what was studied.
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.
Scope: Solvent extracts of ginger (Zingiber officinale); the study's static headspace dilution analysis found α-pinene and eucalyptol to be the predominant headspace odorants.
Any cause and effect beyond the claim's own words. SmellBook does not add that the molecule causes, or is, the smell of an entry; most smells come from many compounds together.
How the pure molecule smells on its own. SmellBook does not describe the odour of single molecules in its own words; a claim may only quote what a study's assessors noted.
How much of it there is, or whether people can smell it at the amounts measured, unless a claim says so.
That it is absent from smells not listed here. A missing entry means no registered claim names it there.
Anything about safety or health.
WHAT THIS MEANS
SmellBook lists a molecule only where a VERIFIED claim names it, in the role and scope that claim states. A molecule reported in a smell's evidence is not the whole smell: most smells come from many compounds together, and the studies measured particular samples, such as one cultivar, an essential oil or a cooked product.