01SENSORY ASSOCIATIONSCULTURAL
- Color
- Rice white
- Texture
- Soft grains
- Temperature
- Warm
- Sound
- Rice cooker opened
SB-0159
SmellBook editorialCULTURALRevision 2
Cooked Rice
A soft warm grain smell associated with steaming rice and familiar meal routines.
ATLAS POSITION159 / 200
MILESTONEAtlas 200
PRIMARY CATEGORYFood & Drink
PUBLIC TYPEExperience
PROFILE STATUScomplete
CULTURAL3associations / context
EXPERIMENTAL2nearby / prototype structure
VERIFIED1published source-backed claims
Source registry ↗02FEELS LIKECULTURAL
homecomfortmeal
Associations can vary strongly by person, place and culture.
03CONTEXTCULTURAL
kitchenrice cookerfamily meal
04NEARBYEXPERIMENTAL
Early editorial relationships, not a live graph ranking.
05SCIENCE & SOURCESEXPERIMENTAL
VERIFIEDCLM-RICE-001 ↗
Cooked rice contains many volatile compounds, while 2-acetyl-1-pyrroline is a well-established contributor to the characteristic aroma of aromatic rice.
Supports aroma complexity and the role of 2-acetyl-1-pyrroline in aromatic rice; not every rice variety has the same sensory profile.
VERIFIEDREVIEW
Rice Aroma and Flavor: A Literature Review
Elaine T. Champagne
DOI 10.1094/CCHEM-85-4-0445WHERE THIS SMELL APPEARS
One profile can belong to many routes.
These links are editorial navigation across the public atlas—not live graph scores.
Cooked Rice varies strongly by variety and preparation; this is a broad prepared-food profile.
EDITORIAL REVISIONRevision 2
Added VERIFIED cooked-rice aroma evidence provenance.
Created 2026-09-22 · Updated 2026-09-22EVIDENCE MATTERS
A profile can contain different kinds of knowledge.
SmellBook separates cultural association, community perception, verified evidence, prediction and experimental relationships rather than presenting them as the same thing. Read the evidence guide ↗ See evidence coverage ↗