{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Almond","recordId":"SB-0124","urn":"smellbook:smell:almond","resolver":"https://smellbook.com/id/smell/almond","url":"https://smellbook.com/smells/almond","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Almond (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:almond. https://smellbook.com/smells/almond","bibtex":"@misc{smellbook_almond_r3,\n  author = {{SmellBook}},\n  title = {Almond},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:almond},\n  url = {https://smellbook.com/smells/almond}\n}","ris":"TY  - ENCYC\nID  - smellbook-almond-r3\nTI  - Almond\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/almond\nN1  - SB-0124; smellbook:smell:almond; resolver https://smellbook.com/id/smell/almond\nER  - "},"dataset":{"release":"2026-11-11","export":"https://smellbook.com/data/graph-export.json","sha256":"6e1112d672ccd0f7b5a892a2dde1dbb45f737814a338891970d3a4e25ba72e18","releases":"https://smellbook.com/dataset-releases"},"evidence":[{"evidenceClass":"scientific","label":"Scientific evidence","claims":[{"id":"CLM-ALMOND-001","urn":"smellbook:claim:aroma-compounds-of-raw-and-roasted-almonds","resolver":"https://smellbook.com/id/claim/aroma-compounds-of-raw-and-roasted-almonds","title":"Aroma compounds of raw and roasted almonds","text":"Aroma extract dilution analysis found 1-octen-3-one and acetic acid important in raw almonds, while methional, 2-methylbutanal, 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione predominated in dry-roasted almonds, formed through the Maillard reaction and lipid and sugar degradation.","scope":"Raw almonds in one study; its dry-roasted findings are recorded as a separate claim for Toasted Almonds.","supportCheck":{"method":"phrase-in-abstract","description":"The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim."},"sources":[{"id":"SRC-ALMOND-2017","urn":"smellbook:source:almond-aroma-2017","resolver":"https://smellbook.com/id/source/almond-aroma-2017","kind":"PRIMARY RESEARCH","title":"Identification of predominant aroma components of raw, dry roasted and oil roasted almonds","authors":"Edibe S. Erten & Keith R. Cadwallader","publisher":"Food Chemistry","date":"2017-02","doi":"10.1016/j.foodchem.2016.08.091","url":"https://doi.org/10.1016/j.foodchem.2016.08.091","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-03","dateConfirmedTo":"month"}}]}]}],"evidenceBoundary":"Claims are grouped by evidence class and never merged. A historical claim records what its source wrote, about its own time, an earlier time or a time it does not state; it does not describe the present. PREDICTED links are never VERIFIED and are not included.","rights":{"licenceStatus":"not-yet-granted","note":"Citing an entry or dataset records what was read; it does not grant a licence. No licence has yet been granted for SmellBook-created datasets. They are publicly readable; reuse beyond citation and quotation needs permission until a licence is published.","sourceText":"No text from any source is included: only citations, passage locations and SmellBook's own wording."},"provenance":{"record":"https://smellbook.com/data/smells/almond.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}