Toast
Dry browned bread aroma with roasted, warm and crisp associations.
toastedwarmdryroasted
- Type
- Food / State
- Color
- Toast gold
- Texture
- Crisp surface
- Temperature
- Warm
COMPARE TWO SMELLS
Toast vs Fresh Bread
Both are toasted and warm. Fresh bread is soft and yeasty, with a gentle crust; toast is drier and darker, with a sharper browned edge that can tip into burnt.
Fresh Bread
Warm baked grain, toasted crust and soft yeasty sweetness associated with bread just out of the oven.
bakedwarmtoastedsoft
- Type
- Experience
- Color
- Crust gold
- Texture
- Crisp crust / soft crumb
- Temperature
- Warm
In the evidence
- Named for both
- No molecule is named in the evidence for both.
- Only Toast
- None named.
- Only Fresh Bread
- (E)-2-nonenal, (Z)-2-nonenal, 2-acetyl-1-pyrroline, 2,3-butanedione, 3-methylbutanal, methional
Molecules named by VERIFIED claims about each entry, in the roles the claims give them. Sharing a molecule does not make two smells alike, and an entry with none named may simply have less evidence so far.
Editorial comparison based on the current public profiles, not a live similarity score.