MOLECULE
Named in 1 VERIFIED claim about 1 Atlas entry: Tomato Sauce.
Key odorant · the claim says “judged most important to its aroma”
Compared with fresh tomatoes, tomato paste had (Z)-3-hexenal and hexanal more than 400 times lower and β-damascenone several-fold higher, and the compounds judged most important to its aroma included dimethyl sulfide, β-damascenone, β-ionone, 3-methylbutanal, methional and eugenol.
Scope: Tomato paste, judged from concentrations and odour thresholds; sauces add other ingredients. CLM-TOMATOPASTE-001 ↗
QMMFVYPAHWMCMS-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:dimethyl-sulfide · Graph record (JSON)
Cite as SmellBook. (2026). dimethyl sulfide (molecule). SmellBook knowledge graph, Strategy Phase 389. smellbook:molecule:dimethyl-sulfide. https://smellbook.com/molecules/dimethyl-sulfide
Dataset history In the SmellBook dataset since Strategy Phase 389.