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the claim

Hot food smells stronger than cold food because heat increases evaporation of volatile aroma compounds.

the verdict
INSUFFICIENT LEANING
Recorded sources
2 sources for · 0 against

Counts group repeated records of the same source within each side. They do not measure evidence strength or source independence.

Is it true that hot food smells stronger than cold food because heat increases evaporation of volatile aroma compounds?

Unclear. Two reference sources partially support the mechanism: one notes that heating meat converts non-volatile chemicals into volatile aroma compounds, and another states that warmer wine is more aromatic because heat increases the volatility of aromatic compounds. Neither directly compares the perceived smell strength of hot versus cold food in general.

Verdict: PARTIAL LEAN · 2 sources for, 0 against · Last checked

The private library was unavailable for some searches in this check. Missing library results are not evidence against the claim.

Evidence for · 2
Effects of cooking methods on aroma formation in pork: A comprehensive review -
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Effects of cooking methods on aroma formation in pork: A comprehensive review - PMC Lock. (n.d.). pmc.ncbi.nlm.nih.gov. https://doi.org/10.1016/j.fochx.2023.100884

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More for · 1
Aroma of wine
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Aroma of wine. (n.d.). en.wikipedia.org. https://en.wikipedia.org/wiki/Aroma_of_wine

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