MOLECULE
Named in 2 VERIFIED claims about 2 Atlas entries: Grape, Cherry.
Key odorant · the claim says “the highest flavour dilution factors”
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.
Scope: Juice of one Bordeaux red grape variety (Cabernet Sauvignon); the study also covers Cabernet Sauvignon and Merlot wines and the yeast used for fermentation. CLM-GRAPE-001 ↗
Key odorant · the claim says “had the highest odour activity values”
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.
Scope: Three sweet cherry cultivars; levels, and so their contribution to aroma, varied between them. CLM-CHERRY-001 ↗
KSMVZQYAVGTKIV-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:decanal · Graph record (JSON)
Cite as SmellBook. (2026). decanal (molecule). SmellBook knowledge graph, Strategy Phase 389. smellbook:molecule:decanal. https://smellbook.com/molecules/decanal
Dataset history In the SmellBook dataset since Strategy Phase 389.