Caramel

Permanent ID: smellbook:smell:caramel · updated 2026-10-14, revision 4

Character EDITORIAL

Caramel smells warm, sweet and toasted, with buttery richness and a slightly bitter, browned edge that grows as it darkens.

Words: sweet, caramelized, warm, toasted. Families: Temperature and texture, Sweet, fruity and floral.

Caramelisation forms aroma-active volatile compounds (CLM-CARAMEL-001; VERIFIED, not checked against the source text). Lothar W. Kroh, Caramelisation in food and beverages, Food Chemistry, 1994.
What makes caramel smell typical (CLM-CARAMEL-002). Laurianne Paravisini et al., Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality, Food Research International, 2014.

SmellBook. (2026). Caramel (revision 4, 2026-10-14). SmellBook Public Atlas. smellbook:smell:caramel. https://smellbook.com/smells/caramel

Scan for the SmellBook record: https://smellbook.com/id/smell/caramel