MOLECULE
Named in 2 VERIFIED claims about 2 Atlas entries: Cheese, Vinegar.
Linked to the odour · the claim says “potent odorants”
Aroma extract dilution analysis identified 39 potent odorants in Cheddar cheese; compounds such as acetic and butanoic acids, dimethyl trisulfide, methional and 1-octen-3-one differed most between cheeses ripened for different times.
Scope: Cheddar ripened for 6 to 14 months; cheese aroma varies widely between cheese types. CLM-CHEDDAR-001 ↗
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 ↗
QTBSBXVTEAMEQO-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:acetic-acid · Graph record (JSON)
Cite as SmellBook. (2026). acetic acid (molecule). SmellBook knowledge graph, Strategy Phase 369. smellbook:molecule:acetic-acid. https://smellbook.com/molecules/acetic-acid
Dataset history In the SmellBook dataset since Strategy Phase 369.