SMELLBOOK REFERENCE · SB-0055
Cheese
Permanent ID: smellbook: · updated 2026-10-06, revision 3
Character EDITORIAL
Cheese covers a wide range, from the mild, milky softness of fresh cheeses to the deep, savoury and pungent smell of aged ones.
Words: dairy, savoury, rich, aged.
States: aged (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: Kitchen, Market.
Evidence
Scientific evidence
- Potent odorants of Cheddar cheese (CLM-CHEDDAR-001). J. Wang, Z.J. Yang, L.Y. Xu, B. Wang, J.H. Zhang, B.Z. Li, Y.P. Cao & L. Tan, Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission, Journal of Dairy Science, 2021.
Molecules named in these claims: 1-octen-3-one, acetic acid, butanoic acid, dimethyl trisulfide, methional. 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). Cheese (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:cheese. https://smellbook.com/smells/cheese
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