{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Caramel","recordId":"SB-0161","urn":"smellbook:smell:caramel","resolver":"https://smellbook.com/id/smell/caramel","url":"https://smellbook.com/smells/caramel","revision":4,"updatedAt":"2026-10-14"},"cite":{"text":"SmellBook. (2026). Caramel (revision 4, 2026-10-14). SmellBook Public Atlas. smellbook:smell:caramel. https://smellbook.com/smells/caramel","bibtex":"@misc{smellbook_caramel_r4,\n  author = {{SmellBook}},\n  title = {Caramel},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 4, 2026-10-14, smellbook:smell:caramel},\n  url = {https://smellbook.com/smells/caramel}\n}","ris":"TY  - ENCYC\nID  - smellbook-caramel-r4\nTI  - Caramel\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/14\nET  - revision 4\nUR  - https://smellbook.com/smells/caramel\nN1  - SB-0161; smellbook:smell:caramel; resolver https://smellbook.com/id/smell/caramel\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-CARAMEL-001","urn":"smellbook:claim:caramelisation-forms-aroma-volatiles","resolver":"https://smellbook.com/id/claim/caramelisation-forms-aroma-volatiles","title":"Caramelisation forms aroma-active volatile compounds","text":"Heating sugars during caramelisation forms both brown-colored products and volatile compounds responsible for characteristic caramel aroma.","scope":"Supports aroma formation during sugar caramelisation; exact products depend on sugar type and reaction conditions.","supportCheck":{"method":"no-abstract-available","description":"Neither Crossref, Europe PMC nor the publisher's page provides an abstract, so the claim has not been checked against the source's own summary."},"sources":[{"id":"SRC-CARAMEL-1994","urn":"smellbook:source:caramelisation-1994","resolver":"https://smellbook.com/id/source/caramelisation-1994","kind":"REVIEW","title":"Caramelisation in food and beverages","authors":"Lothar W. Kroh","publisher":"Food Chemistry","date":"1994-01","doi":"10.1016/0308-8146(94)90188-0","url":"https://doi.org/10.1016/0308-8146(94)90188-0","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-02","dateConfirmedTo":"month"}}]},{"id":"CLM-CARAMEL-002","urn":"smellbook:claim:what-makes-caramel-smell-typical","resolver":"https://smellbook.com/id/claim/what-makes-caramel-smell-typical","title":"What makes caramel smell typical","text":"Odorants previously identified in caramel were sorted into eight odour categories and each category was reconstituted; a combined mixture was validated by sensory analysis, and omission, addition and factorial tests indicated that caramel typicality results from a complex balance between fruity, vegetal, sharp, nutty and caramel notes.","scope":"Model mixtures built from earlier identifications, not a new analysis of one caramel; the abstract names kinds of compounds, not single compounds.","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-CARAMEL-2014","urn":"smellbook:source:caramel-odour-typicality-2014","resolver":"https://smellbook.com/id/source/caramel-odour-typicality-2014","kind":"PRIMARY RESEARCH","title":"Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality","authors":"Laurianne Paravisini et al.","publisher":"Food Research International","date":"2014-03","doi":"10.1016/j.foodres.2014.01.009","url":"https://doi.org/10.1016/j.foodres.2014.01.009","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-15","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/caramel.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}