SMELLBOOK REFERENCE · SB-0180
Toasted Almonds
Permanent ID: smellbook: · updated 2026-10-06, revision 3
Character EDITORIAL
Toasted almonds smell warm, dry and nutty, with a light sweetness and a toasted, slightly biscuity depth.
Words: nutty, toasted, warm, dry. Families: Temperature and texture.
States: roasted (VERIFIED), toasted (EDITORIAL). 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
- Aroma compounds of dry-roasted almonds (CLM-ALMOND-002). 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: 2-acetyl-1-pyrroline, 2-methylbutanal, 2,3-pentanedione, 3-methylbutanal, 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). Toasted Almonds (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:toasted-almonds. https://smellbook.com/smells/toasted-almonds
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