SMELLBOOK REFERENCE · SB-0123
Peanut Butter
Permanent ID: smellbook: · updated 2026-10-06, revision 3
Character EDITORIAL
Peanut butter smells dense, roasted and nutty, with a warm, oily richness and a savoury-sweet balance.
Words: nutty, roasted, warm, rich. Families: Temperature and texture, Cooked and fermented.
States: roasted (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
- Key odorants of roasted peanuts (CLM-PEANUT-001). Irene Chetschik, Michael Granvogl & Peter Schieberle, Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products, Journal of Agricultural and Food Chemistry, 2010.
Molecules named in these claims: 2-acetyl-1-pyrroline, 2-methylbutanal, 2,3-pentanedione, 3-methylbutanal, methanethiol, 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). Peanut Butter (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:peanut-butter. https://smellbook.com/smells/peanut-butter
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