{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Cheese","recordId":"SB-0055","urn":"smellbook:smell:cheese","resolver":"https://smellbook.com/id/smell/cheese","url":"https://smellbook.com/smells/cheese","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Cheese (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:cheese. https://smellbook.com/smells/cheese","bibtex":"@misc{smellbook_cheese_r3,\n  author = {{SmellBook}},\n  title = {Cheese},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:cheese},\n  url = {https://smellbook.com/smells/cheese}\n}","ris":"TY  - ENCYC\nID  - smellbook-cheese-r3\nTI  - Cheese\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/cheese\nN1  - SB-0055; smellbook:smell:cheese; resolver https://smellbook.com/id/smell/cheese\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-CHEDDAR-001","urn":"smellbook:claim:potent-odorants-of-cheddar-cheese","resolver":"https://smellbook.com/id/claim/potent-odorants-of-cheddar-cheese","title":"Potent odorants of Cheddar cheese","text":"Aroma extract dilution analysis identified 39 potent odorants in Cheddar cheese; compounds such as acetic and butanoic acids, dimethyl trisulfide, methional and 1-octen-3-one differed most between cheeses ripened for different times.","scope":"Cheddar ripened for 6 to 14 months; cheese aroma varies widely between cheese types.","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-CHEDDAR-2021","urn":"smellbook:source:cheddar-odorants-2021","resolver":"https://smellbook.com/id/source/cheddar-odorants-2021","kind":"PRIMARY RESEARCH","title":"Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission","authors":"J. Wang, Z.J. Yang, L.Y. Xu, B. Wang, J.H. Zhang, B.Z. Li, Y.P. Cao & L. Tan","publisher":"Journal of Dairy Science","date":"2021-02","doi":"10.3168/jds.2020-18757","url":"https://doi.org/10.3168/jds.2020-18757","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-02","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/cheese.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}