SMELLBOOK REFERENCE · SB-0159
Cooked Rice
Permanent ID: smellbook: · updated 2026-10-06, revision 3
Character EDITORIAL
Freshly cooked rice smells soft, warm and starchy, with a mild sweetness and a gentle, comforting steam.
Words: grain, warm, soft, starchy. Families: Temperature and texture, Cooked and fermented.
States: cooked (VERIFIED). A state says how an entry is met, such as wet, aged or roasted. It does not create a new smell, and it adds no scientific fact by itself: states marked EDITORIAL come from the entry's own records, and only those marked VERIFIED are reported by a VERIFIED claim.
Met in: Kitchen.
Evidence
Scientific evidence
- Cooked rice aroma and 2-acetyl-1-pyrroline (CLM-RICE-001). Elaine T. Champagne, Rice Aroma and Flavor: A Literature Review, Cereal Chemistry, 2008.
Molecules named in these claims: 2-acetyl-1-pyrroline. A molecule listed here is named in a VERIFIED claim about this smell. It is not presented as the cause of the smell; each claim says what its source supports.
Cite
SmellBook. (2026). Cooked Rice (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:cooked-rice. https://smellbook.com/smells/cooked-rice
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