{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Cooked Rice","recordId":"SB-0159","urn":"smellbook:smell:cooked-rice","resolver":"https://smellbook.com/id/smell/cooked-rice","url":"https://smellbook.com/smells/cooked-rice","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Cooked Rice (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:cooked-rice. https://smellbook.com/smells/cooked-rice","bibtex":"@misc{smellbook_cooked_rice_r3,\n  author = {{SmellBook}},\n  title = {Cooked Rice},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:cooked-rice},\n  url = {https://smellbook.com/smells/cooked-rice}\n}","ris":"TY  - ENCYC\nID  - smellbook-cooked-rice-r3\nTI  - Cooked Rice\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/cooked-rice\nN1  - SB-0159; smellbook:smell:cooked-rice; resolver https://smellbook.com/id/smell/cooked-rice\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-RICE-001","urn":"smellbook:claim:cooked-rice-aroma-and-2ap","resolver":"https://smellbook.com/id/claim/cooked-rice-aroma-and-2ap","title":"Cooked rice aroma and 2-acetyl-1-pyrroline","text":"A review of rice aroma research reports that over 200 volatile compounds have been found in rice, but only one, 2-acetyl-1-pyrroline (with a popcorn-like aroma), has been confirmed to contribute a characteristic aroma; in this review of cooked-rice aroma and flavour research, how the others relate to aroma and flavour is described as little known.","scope":"A literature review, not a new measurement; 2-acetyl-1-pyrroline is the only compound whose concentration has been related to sensory intensity in rice, and it gives no fixed list of compounds for every variety or way of cooking.","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-RICE-2008","urn":"smellbook:source:rice-aroma-2008","resolver":"https://smellbook.com/id/source/rice-aroma-2008","kind":"REVIEW","title":"Rice Aroma and Flavor: A Literature Review","authors":"Elaine T. Champagne","publisher":"Cereal Chemistry","date":"2008-07-10","doi":"10.1094/CCHEM-85-4-0445","url":"https://doi.org/10.1094/CCHEM-85-4-0445","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-02","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/cooked-rice.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}