The distinctive smell of a new book mainly comes from the chemical compounds present in the ink, paper, and glues used to assemble the book. These volatile compounds slowly evaporate, creating that characteristic scent.
A new book is a complex assembly of organic and chemical materials. The paper used mainly comes from cellulose fibers derived from wood, to which chemicals are often added to make the sheets white, strong, and smooth. These treatments primarily include bleaching agents, often based on chlorine or oxygen-containing compounds. The inks contain various volatile solvents and pigments, while the glues used to assemble the pages and cover contain synthetic polymers. All these chemical compounds gradually release volatile organic molecules into the air, responsible for the characteristic smell of a new book.
When printing a new book, several chemical substances are involved and produce volatile molecules that are released into the air. These are what generate that very recognizable smell. During manufacturing, the printed pages pass through heated rollers that speed up the drying of the inks, causing the rapid release of volatile organic compounds, the famous VOCs. These compounds often contain toluene, benzene, or xylene, all commonly used in ink and printing varnish solvents. It is this complex mixture that gives the new book its characteristic fresh and chemical scent. Then, the books are bound and glued, adding another chemical layer to the whole (that of the adhesives). All of this combines to create the typical and familiar fragrance of freshly printed books.
The inks used to print a book contain chemical compounds called solvents and pigments. As they dry, these compounds release volatile molecules into the surrounding air, responsible for part of the characteristic smell. The glues also play an important role: their production involves chemical substances such as synthetic resins or plasticizers, which release very distinctive aromatic compounds as they harden. This subtle mixture largely contributes to the particular scent of books fresh from the printing press.
The paper used in new books greatly contributes to their distinctive smell. It is made from plant fibers, often derived from wood, which undergo various chemical treatments to bleach, smooth, or strengthen it. These treatments notably include the use of chemical compounds such as chlorine or hydrogen peroxide, intended to bleach the paper. This process leaves behind residual compounds, notably volatile organic compounds (VOCs), which are largely responsible for this characteristic odor. Glossier or shinier papers sometimes also contain additional coatings, based on kaolin (a white clay) or other chemicals, which also contribute to this fresh but chemical smell, generally pleasant at first and then noticeably fading over time.
When a new book ages and is exposed to ambient air, the volatile chemical compounds responsible for that pleasant smell gradually evaporate. These compounds, mainly originating from inks, glues, and paper treatments, slowly escape over weeks or months. The more the book is left open or handled, the more air circulates, further accelerating this evaporation process. The paper also gradually absorbs moisture and other odors from the environment, which alters, masks, and eventually permanently replaces the initial scent. After a certain time, this characteristic smell almost completely disappears, giving way to a more neutral or sometimes slightly dusty scent.
The love of the smell of old or new books has a name: bibliosmia. This term refers to the pleasure experienced when smelling the characteristic scent emitted by books.
Volatile organic compounds (VOCs) responsible for the smell of new books are also present in other printed products such as magazines or advertising brochures.
According to some research, the smell of old books comes from the gradual breakdown of chemical compounds present in the paper, notably lignin, which emits a scent similar to vanilla or almonds.
Some scientists are working to precisely characterize the odors of books in order to assess their state of preservation in libraries and heritage archives, an approach called 'heritage olfactory analysis.'
The specific smell released by new books mainly comes from volatile compounds originating from inks, glues, and chemical treatments of the paper. Generally, these odors are present in small amounts and do not pose a real health risk during normal exposure. However, in some sensitive or allergic individuals, they may cause discomfort or mild irritation. It is recommended to regularly air out rooms where many new books are present.
Old books have a different smell because their initial chemical composition changes over time. The volatile chemical compounds originally present in the inks, glues, and new paper gradually evaporate. At the same time, the paper slowly degrades, forming other characteristic molecules, such as vanillin, benzaldehyde, or other aldehydes, giving that slightly sweet scent often associated with old books.
Yes, it is possible to slightly speed up the disappearance of the typical new book smell. Common methods include placing the books in a well-ventilated area, exposing them to open air for a few days to promote the evaporation of volatile compounds, or temporarily storing them in a space with baking soda or activated charcoal, substances capable of absorbing odors.
Yes, the majority of new papers emit a slight odor due to the chemical treatments they undergo during their manufacturing (bleaching agents, fillers, lignin, glues, etc.). However, the intensity and composition of this odor vary depending on the manufacturing processes used, as well as the specific chemicals applied to the paper.
Some people particularly enjoy the smell of new books because it can be associated with positive memories, the pleasure of discovering a story, or joyful anticipation. Physiologically, this particular scent also activates olfactory receptors, causing a certain emotional comfort and even stimulating areas of the brain associated with pleasure and memory.
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