Key odorant · the claim says “the key odorants of sour cream 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.
Scope: Key odorants differ between sweet cream, sour cream and heated butter and butter oil. CLM-BUTTER-001 ↗
Key odorant · the claim says “among the most intense”
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.
Scope: Cardboard samples analysed in one study; cardboard varies with its fibres, recycling and storage. CLM-CARDBOARD-001 ↗
Key odorant · the claim says “among the most intense”
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.
Scope: Cardboard samples analysed in one study; cardboard varies with its fibres, recycling and storage. CLM-CARDBOARD-001 ↗
Checked against PubChem and Wikidata on 2026-10-02 (identifier check run 37063263965). Every name SmellBook uses must resolve to the same single PubChem compound.
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.