{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Coffee","recordId":"SB-0005","urn":"smellbook:smell:coffee","resolver":"https://smellbook.com/id/smell/coffee","url":"https://smellbook.com/smells/coffee","revision":5,"updatedAt":"2026-10-25"},"cite":{"text":"SmellBook. (2026). Coffee (revision 5, 2026-10-25). SmellBook Public Atlas. smellbook:smell:coffee. https://smellbook.com/smells/coffee","bibtex":"@misc{smellbook_coffee_r5,\n  author = {{SmellBook}},\n  title = {Coffee},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 5, 2026-10-25, smellbook:smell:coffee},\n  url = {https://smellbook.com/smells/coffee}\n}","ris":"TY  - ENCYC\nID  - smellbook-coffee-r5\nTI  - Coffee\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/25\nET  - revision 5\nUR  - https://smellbook.com/smells/coffee\nN1  - SB-0005; smellbook:smell:coffee; resolver https://smellbook.com/id/smell/coffee\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-COFFEE-001","urn":"smellbook:claim:coffee-aroma-volatile-complexity","resolver":"https://smellbook.com/id/claim/coffee-aroma-volatile-complexity","title":"Coffee aroma is chemically complex","text":"Coffee aroma is chemically complex: a review of how its volatile compounds are analysed finds them challenging to resolve and concludes that no single analytical method captures that complexity on its own.","scope":"Supports aroma complexity and the limits of analysis; it does not give one fixed list of compounds that defines every coffee.","supportCheck":{"method":"corrected-to-abstract","description":"An editor read the abstract, found the claim said more than it supports, and narrowed the claim; the correction notice records what changed."},"sources":[{"id":"SRC-COFFEE-2022","urn":"smellbook:source:coffee-volatiles-2022","resolver":"https://smellbook.com/id/source/coffee-volatiles-2022","kind":"REVIEW","title":"Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges","authors":"Aileen Pua et al.","publisher":"Food Chemistry","date":"2022-09-15","doi":"10.1016/j.foodchem.2022.132971","url":"https://doi.org/10.1016/j.foodchem.2022.132971","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-02","dateConfirmedTo":"month"}}]},{"id":"CLM-COFFEE-002","urn":"smellbook:claim:the-aroma-released-when-roasted-coffee-is-ground","resolver":"https://smellbook.com/id/claim/the-aroma-released-when-roasted-coffee-is-ground","title":"The aroma released when roasted coffee is ground","text":"Volatile compounds released while roasted coffee beans were being ground, assessed by gas chromatography–mass spectrometry and olfactometry, were rich in nutty and smoke-roast aromas compared with the headspace volatiles of already ground coffee.","scope":"One laboratory grinding set-up; it describes the character of the released aroma, not individual key odorants.","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-COFFEEGRINDING-2003","urn":"smellbook:source:roasted-coffee-grinding-volatiles-2003","resolver":"https://smellbook.com/id/source/roasted-coffee-grinding-volatiles-2003","kind":"PRIMARY RESEARCH","title":"Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction","authors":"Masayuki Akiyama et al.","publisher":"Journal of Agricultural and Food Chemistry","date":"2003-03-01","doi":"10.1021/jf020724p","url":"https://doi.org/10.1021/jf020724p","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-15","dateConfirmedTo":"day"}}]},{"id":"CLM-COFFEE-003","urn":"smellbook:claim:odorants-with-the-greatest-impact-on-roasted-arabica-coffee-flavour","resolver":"https://smellbook.com/id/claim/odorants-with-the-greatest-impact-on-roasted-arabica-coffee-flavour","title":"Odorants with the greatest impact on roasted Arabica coffee flavour","text":"In a sensory study of one roasted Arabica coffee, a model of 27 odorants, chosen on the basis of the quantified potent odorants and dissolved in an oil/water mixture, had a flavour profile very close to that of the real sample, and duo and triangle tests against models missing one or more odorants indicated that 2-furfurylthiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, propanal, methylpropanal, 2-methylbutanal and 3-methylbutanal had the greatest impact on the coffee flavour.","scope":"One sample of roasted Arabica coffee and a model of its potent odorants in an oil/water mixture. The source reports impact on the coffee's flavour, not specifically on its smell; no ranking among the named compounds; not every coffee, roast or brew.","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-COFFEEODORANTS-1999","urn":"smellbook:source:roasted-arabica-coffee-character-impact-odorants-1999","resolver":"https://smellbook.com/id/source/roasted-arabica-coffee-character-impact-odorants-1999","kind":"PRIMARY RESEARCH","title":"Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee","authors":"M. Czerny, F. Mayer & W. Grosch","publisher":"Journal of Agricultural and Food Chemistry","date":"1999-01-29","doi":"10.1021/jf980759i","url":"https://doi.org/10.1021/jf980759i","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-25","dateConfirmedTo":"day"}}]}]}],"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/coffee.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}