MOLECULE
Named in 1 VERIFIED claim about 1 Atlas entry: Vinegar.
Key odorant · the claim says “contribute importantly to the aroma”
Recombination and omission experiments showed seven compounds contribute importantly to the aroma of an aged Chinese cereal vinegar: 2,3-butanedione, acetic acid, 2-methylpropanal, sotolon, 2,4,5-trimethyloxazole, 3-methylbutanoic acid and tetramethylpyrazine.
Scope: One traditional aged cereal vinegar; fruit, wine and distilled vinegars differ. CLM-VINEGAR-001 ↗
GWYFCOCPABKNJV-UHFFFAOYSA-NChecked against PubChem and Wikidata on 2026-10-02 (identifier check run 37063263965). Every name SmellBook uses must resolve to the same single PubChem compound.
SmellBook lists a molecule only where a VERIFIED claim names it, in the role and scope that claim states. A molecule reported in a smell's evidence is not the whole smell: most smells come from many compounds together, and the studies measured particular samples, such as one cultivar, an essential oil or a cooked product.
Permanent identifier smellbook:molecule:3-methylbutanoic-acid · Graph record (JSON)
Cite as SmellBook. (2026). 3-methylbutanoic acid (molecule). SmellBook knowledge graph, Strategy Phase 369. smellbook:molecule:3-methylbutanoic-acid. https://smellbook.com/molecules/3-methylbutanoic-acid
Dataset history In the SmellBook dataset since Strategy Phase 369.