Why Old Books Have That Distinctive Smell

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That distinctive old-book smell is not just dust or ink. As paper ages, its materials slowly break down and release tiny airborne chemicals that reach our noses. Researchers studying historic paper have identified compounds including vanillin, benzaldehyde and furfural among the volatile products associated with the familiar scent. Vanillin is also found in vanilla, while benzaldehyde is associated with an almond-like smell and furfural can contribute toasted, sweet or caramel-like notes. Other degradation products, including acetic acid, can also be present. The exact smell varies because paper is not made from one identical recipe. Its fibers, additives, lignin, resins, acidity, inks and storage conditions all affect how it ages. Heat and humidity can also change the chemistry and speed of deterioration. So the comforting aroma of an old volume is essentially a chemical signature of the materials inside it slowly changing over time.