{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Cherry","recordId":"SB-0154","urn":"smellbook:smell:cherry","resolver":"https://smellbook.com/id/smell/cherry","url":"https://smellbook.com/smells/cherry","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Cherry (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:cherry. https://smellbook.com/smells/cherry","bibtex":"@misc{smellbook_cherry_r3,\n  author = {{SmellBook}},\n  title = {Cherry},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:cherry},\n  url = {https://smellbook.com/smells/cherry}\n}","ris":"TY  - ENCYC\nID  - smellbook-cherry-r3\nTI  - Cherry\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/cherry\nN1  - SB-0154; smellbook:smell:cherry; resolver https://smellbook.com/id/smell/cherry\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-CHERRY-001","urn":"smellbook:claim:aroma-compounds-of-sweet-cherries","resolver":"https://smellbook.com/id/claim/aroma-compounds-of-sweet-cherries","title":"Aroma compounds of sweet cherries","text":"In three sweet cherry cultivars, 97 compounds were identified; hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, benzyl alcohol and benzaldehyde were the major free volatiles, and (E)-β-ionone, hexanal, decanal and (E)-2-hexenal had the highest odour activity values.","scope":"Three sweet cherry cultivars; levels, and so their contribution to aroma, varied between them.","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-CHERRY-2014","urn":"smellbook:source:sweet-cherry-aroma-2014","resolver":"https://smellbook.com/id/source/sweet-cherry-aroma-2014","kind":"PRIMARY RESEARCH","title":"Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)","authors":"Ya-Qin Wen, Fei He, Bao-Qing Zhu, Yi-Bin Lan, Qiu-Hong Pan, Chun-You Li, Malcolm J. Reeves & Jun Wang","publisher":"Food Chemistry","date":"2014-06","doi":"10.1016/j.foodchem.2013.11.092","url":"https://doi.org/10.1016/j.foodchem.2013.11.092","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/cherry.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}