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A warm dry nut smell with toasted, nutty and lightly sweet character.
Its type is State because its name already describes a condition, such as wet, toasted or after rain. That is a way of grouping entries; it is different from the states listed for this entry, which record how a smell is met. See how smells are grouped.
Toasted almonds smell warm, dry and nutty, with a light sweetness and a toasted, slightly biscuity depth. EDITORIAL
Named in the VERIFIED claims about this smell: not a list of what it is made of, and not its cause.
Links SmellBook records for this entry: what it comes from, where you meet it, molecules and related smells. EDITORIAL links are chosen by SmellBook editors and VERIFIED links come from VERIFIED claims. Nothing here is a ranking, and a molecule is not presented as the cause of the smell.
QUESTIONS ABOUT TOASTED ALMONDS
Toasted almonds smell warm, dry and nutty, with a light sweetness and a toasted, slightly biscuity depth. The smell is gentle and comforting rather than sharp, and it darkens towards a more bitter, roasted note if the nuts are left too long. Raw almonds smell much quieter and creamier by comparison.
It is met in kitchens when almonds are toasted in a pan or oven for baking and salads, at snack counters and market stalls selling roasted nuts, and on cakes and pastries topped with flaked almonds.
Typical settings: baking, snack, kitchen.
SmellBook links it to 2 place pages: see them in Connections.
One VERIFIED scientific claim from one published source is recorded for this entry: Aroma compounds of dry-roasted almonds. This claim says only what its source supports, in the scope shown with it.
5 molecules are named in this claim; see the evidence for the role the claim gives them. Each molecule this claim names has only the role the claim states; one molecule is not the whole smell.
Toasted Almonds is a heat-transformed state distinct from raw Almond.
Words that are easy to mix up: Is every warm smell spicy?
No historical source or heritage record is linked to this entry yet.
Answers marked EDITORIAL are written by SmellBook editors to describe the experience and add no scientific fact. Answers marked VERIFIED point to claims on published sources, checked against each source's own summary where one was available (each claim's page says how); what each claim supports is in its own text and scope.
Scientific evidence · 1 claim
Aroma compounds of dry-roasted almonds
In dry-roasted almonds, aroma extract dilution analysis found methional, 2-methylbutanal, 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione predominant, formed through the Maillard reaction and lipid and sugar degradation.
Dry-roasted almonds in one study that also compared raw and oil-roasted almonds.
How this was found: Odour analysis with human assessors. People smelled the separated compounds or the material itself (for example gas chromatography–olfactometry, dilution analysis, recombination or a sensory panel). Source: primary study; sensory or perception work.
Edibe S. Erten & Keith R. Cadwallader
DOI 10.1016/j.foodchem.2016.08.091Each molecule is named by the claim shown after it. Each molecule named here has only the role the claim states; one molecule is not the whole smell. About molecules in SmellBook
Links chosen by SmellBook editors, not a ranking.
Associations can vary strongly by person, place and culture.
PATHS FROM HERE
Each step is a relationship SmellBook editors recorded in the knowledge graph, named as it is published there. Paths are not ranked or personalised, and they do not mean the smells smell alike.
Each step is a molecule that a VERIFIED claim names for both smells, in whatever role the claims state. Sharing a molecule does not mean two smells smell alike.
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WHERE THIS SMELL APPEARS
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IN FRAGRANCE & SPACES
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FOR RESEARCHERS AND EDITORS
Identity, revision history, corrections and how to cite Toasted Almonds.
CULTURAL: This entry's associations depend on context, language, memory or culture; its description and smell words are editorial. It says nothing about research or historical evidence; evidence for this entry is shown separately: 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.
How this entry is identified and named, for citing it or matching it with other records.
SmellBook SB-0180 — Toasted Almondssmellbook:smell:toasted-almondshttps://smellbook.com/smells/toasted-almondsSmellBook. (2026). Toasted Almonds (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:toasted-almonds. https://smellbook.com/smells/toasted-almonds@misc{smellbook_toasted_almonds_r3,
author = {{SmellBook}},
title = {Toasted Almonds},
year = {2026},
note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:toasted-almonds},
url = {https://smellbook.com/smells/toasted-almonds}
}TY - ENCYC ID - smellbook-toasted-almonds-r3 TI - Toasted Almonds AU - SmellBook T2 - SmellBook Public Atlas PY - 2026 DA - 2026/10/06 ET - revision 3 UR - https://smellbook.com/smells/toasted-almonds N1 - SB-0180; smellbook:smell:toasted-almonds; resolver https://smellbook.com/id/smell/toasted-almonds ER -
The citation names revision 3 of 2026-10-06, so a reader can tell exactly which version was cited. Citing records what was read; it does not grant a licence.
Toasted Almonds is a heat-transformed state distinct from raw Almond.
Editorial description expanded to answer what it smells like and where you meet it; independently reviewed.
Created 2026-09-22 · Updated 2026-10-06Dataset history In the SmellBook dataset since the first of three dataset releases of 2026-09-30.
No correction notices published for this entry. Corrections policyEVIDENCE MATTERS
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 the evidence coverage report ↗