Key odorant · the claim says “had the highest odour activity values”
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.
Scope: Raw peanuts and freshly pan-roasted peanut meal, not peanut butter itself, whose roasted peanut smell it explains only in part. CLM-PEANUT-001 ↗
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.
Scope: Dry-roasted almonds in one study that also compared raw and oil-roasted almonds. CLM-ALMOND-002 ↗
Checked against PubChem and Wikidata on 2026-10-03 (identifier check run 37117518739). 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.