Smoky smells, primarily comprising guaiacols, phenols and cresols, are enjoyed in diverse foods and beverages such as whiskey, smoked ham, cheese, or baked goods such as pizza. They contribute to the flavor and smell experience when smoking tobacco products or when sitting at a fire place.  In other cases, smoky smells indicate potential locations of pyrolytic and combustion processes, in several cases acting as an alarm signal.  In the animal kingdom, interestingly, some compounds being related to common constituents of smoke may even serve as chemo-communication tools or even pheromones.<br/>Our current studies on the odor properties of alkylated and halogenated guaiacols, phenols and cresols demonstrate, however, that smoky smell is not just the same for anybody. When resolving the underlying chemical structures and carrying out systematic structure- smell activity relationship investigations, one realizes, however, that there is obviously more for each of us in the smell of smoke…

Smoky, vanilla or clove-like?

255th National Meeting (2018)

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