SMELLBOOK REFERENCE · SB-0124
Almond
Permanent ID: smellbook: · updated 2026-10-06, revision 3
Character EDITORIAL
Almond smells dry, soft and lightly sweet, with a gentle nutty note and a faint woody, skin-like edge.
Words: nutty, dry, soft, sweet. Families: Temperature and texture, Sweet, fruity and floral.
States: raw (VERIFIED), 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: Market.
Evidence
Scientific evidence
- Aroma compounds of raw and roasted almonds (CLM-ALMOND-001). Edibe S. Erten & Keith R. Cadwallader, Identification of predominant aroma components of raw, dry roasted and oil roasted almonds, Food Chemistry, 2017.
Molecules named in these claims: 1-octen-3-one, acetic acid. 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). Almond (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:almond. https://smellbook.com/smells/almond
https: