{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Fresh Bread","recordId":"SB-0009","urn":"smellbook:smell:fresh-bread","resolver":"https://smellbook.com/id/smell/fresh-bread","url":"https://smellbook.com/smells/fresh-bread","revision":4,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Fresh Bread (revision 4, 2026-10-06). SmellBook Public Atlas. smellbook:smell:fresh-bread. https://smellbook.com/smells/fresh-bread","bibtex":"@misc{smellbook_fresh_bread_r4,\n  author = {{SmellBook}},\n  title = {Fresh Bread},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 4, 2026-10-06, smellbook:smell:fresh-bread},\n  url = {https://smellbook.com/smells/fresh-bread}\n}","ris":"TY  - ENCYC\nID  - smellbook-fresh-bread-r4\nTI  - Fresh Bread\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 4\nUR  - https://smellbook.com/smells/fresh-bread\nN1  - SB-0009; smellbook:smell:fresh-bread; resolver https://smellbook.com/id/smell/fresh-bread\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-BREAD-001","urn":"smellbook:claim:key-odorants-of-wheat-bread-crust-and-crumb","resolver":"https://smellbook.com/id/claim/key-odorants-of-wheat-bread-crust-and-crumb","title":"Key odorants of wheat bread crust and crumb","text":"A review of bread aroma chemistry reports 2-acetyl-1-pyrroline, (E)-2-nonenal, 3-methylbutanal, 2,3-butanedione, methional and (Z)-2-nonenal as primary odorants of wheat bread crust, with 2-acetyl-1-pyrroline suggested as the key crust odorant behind its cracker-like note; the crumb has a different set, and these odorants are generated mainly during baking.","scope":"Wheat bread; crust and crumb differ, and odorants depend on ingredients, fermentation and baking.","supportCheck":{"method":"read-on-publisher-page","description":"No service holds the abstract and the publisher blocks automated fetching; two independent readings of the abstract on the publisher's page agreed on the statement the claim rests on."},"sources":[{"id":"SRC-BREAD-2010","urn":"smellbook:source:bread-aroma-2010","resolver":"https://smellbook.com/id/source/bread-aroma-2010","kind":"REVIEW","title":"Chemistry of bread aroma: A review","authors":"In Hee Cho & Devin G. Peterson","publisher":"Food Science and Biotechnology","date":"2010-06-30","doi":"10.1007/s10068-010-0081-3","url":"https://doi.org/10.1007/s10068-010-0081-3","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-02","dateConfirmedTo":"day"}}]},{"id":"CLM-BREAD-002","urn":"smellbook:claim:volatile-compounds-of-artisan-breads-from-valencia","resolver":"https://smellbook.com/id/claim/volatile-compounds-of-artisan-breads-from-valencia","title":"Volatile compounds of artisan breads from Valencia","text":"Most breads from a set of artisanal bakeries in Valencia, Spain, contained over 50 volatile compounds in crumb and crust samples, including aldehydes, alcohols, acids and furans, compared with fewer than 20 in a control industrial bread, where ketones dominated; whole flours (such as spelt, durum wheat or T80) and the leavening agent affected the abundance of certain volatiles, particularly in the crust.","scope":"A set of artisan breads from bakeries in one city, compared with an industrial control bread; it describes their volatile compounds, not a smell unique to Valencia.","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-VALENCIA-BREAD-2024","urn":"smellbook:source:valencia-artisan-bread-volatiles-2024","resolver":"https://smellbook.com/id/source/valencia-artisan-bread-volatiles-2024","kind":"PRIMARY RESEARCH","title":"Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia","authors":"Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch & Francisca Randez-Gil","publisher":"Foods","date":"2024-11-29","doi":"10.3390/foods13233872","url":"https://doi.org/10.3390/foods13233872","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-03","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/fresh-bread.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}