SMELLBOOK REFERENCE · SB-0009
Fresh Bread
Permanent ID: smellbook: · updated 2026-10-06, revision 4
Character EDITORIAL
Fresh bread smells warm, toasty and gently sweet, with a golden, nutty crust and a soft, yeasty crumb.
Words: baked, warm, toasted, soft. Families: Temperature and texture.
States: fresh (EDITORIAL), baked (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: Bakery, Kitchen, Street.
Evidence
Scientific evidence
- Key odorants of wheat bread crust and crumb (CLM-BREAD-001). In Hee Cho & Devin G. Peterson, Chemistry of bread aroma: A review, Food Science and Biotechnology, 2010.
- Volatile compounds of artisan breads from Valencia (CLM-BREAD-002). Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch & Francisca Randez-Gil, Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia, Foods, 2024.
Molecules named in these claims: (E)-2-nonenal, (Z)-2-nonenal, 2-acetyl-1-pyrroline, 2,3-butanedione, 3-methylbutanal, methional. 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). Fresh Bread (revision 4, 2026-10-06). SmellBook Public Atlas. smellbook:smell:fresh-bread. https://smellbook.com/smells/fresh-bread
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