MOLECULE
Named in 1 VERIFIED claim about 1 Atlas entry: Yogurt.
Key odorant · the claim says “contribute most to its typical aroma and flavour”
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.
Scope: Plain yogurt; extended storage produces off-flavours from lipid oxidation. CLM-YOGURT-001 ↗
CSCPPACGZOOCGX-UHFFFAOYSA-NChecked against PubChem and Wikidata on 2026-10-03 (identifier check run 37117518739). Every name SmellBook uses must resolve to the same single PubChem compound.
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.
Permanent identifier smellbook:molecule:acetone · Graph record (JSON)
Cite as SmellBook. (2026). acetone (molecule). SmellBook knowledge graph, Strategy Phase 389. smellbook:molecule:acetone. https://smellbook.com/molecules/acetone
Dataset history In the SmellBook dataset since Strategy Phase 389.