01SENSORY ASSOCIATIONSCULTURAL
- Color
- Caramel amber
- Texture
- Sticky syrup
- Temperature
- Warm
- Sound
- Sugar bubbling
SB-0161
SmellBook editorialCULTURALRevision 2
Caramel
A warm browned-sugar smell with sweet, toasted and buttery associations.
ATLAS POSITION161 / 200
MILESTONEAtlas 200
PRIMARY CATEGORYFood & Drink
PUBLIC TYPEExperience
PROFILE STATUScomplete
CULTURAL3associations / context
EXPERIMENTAL2nearby / prototype structure
VERIFIED1published source-backed claims
Source registry ↗02FEELS LIKECULTURAL
indulgencecomfortwarmth
Associations can vary strongly by person, place and culture.
03CONTEXTCULTURAL
dessertbakingcandy
04NEARBYEXPERIMENTAL
Early editorial relationships, not a live graph ranking.
05SCIENCE & SOURCESEXPERIMENTAL
VERIFIEDCLM-CARAMEL-001 ↗
Heating sugars during caramelisation forms both brown-colored products and volatile compounds responsible for characteristic caramel aroma.
Supports aroma formation during sugar caramelisation; exact products depend on sugar type and reaction conditions.
VERIFIEDREVIEW
Caramelisation in food and beverages
Lothar W. Kroh
DOI 10.1016/0308-8146(94)90188-0WHERE THIS SMELL APPEARS
One profile can belong to many routes.
These links are editorial navigation across the public atlas—not live graph scores.
Caramel is a cooked-sugar smell identity and differs from raw sugar sweetness.
EDITORIAL REVISIONRevision 2
Added VERIFIED caramelisation evidence provenance.
Created 2026-09-22 · Updated 2026-09-22EVIDENCE MATTERS
A profile can contain different kinds of knowledge.
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 evidence coverage ↗