{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Fresh Corn","recordId":"SB-0132","urn":"smellbook:smell:fresh-corn","resolver":"https://smellbook.com/id/smell/fresh-corn","url":"https://smellbook.com/smells/fresh-corn","revision":4,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Fresh Corn (revision 4, 2026-10-06). SmellBook Public Atlas. smellbook:smell:fresh-corn. https://smellbook.com/smells/fresh-corn","bibtex":"@misc{smellbook_fresh_corn_r4,\n  author = {{SmellBook}},\n  title = {Fresh Corn},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 4, 2026-10-06, smellbook:smell:fresh-corn},\n  url = {https://smellbook.com/smells/fresh-corn}\n}","ris":"TY  - ENCYC\nID  - smellbook-fresh-corn-r4\nTI  - Fresh Corn\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 4\nUR  - https://smellbook.com/smells/fresh-corn\nN1  - SB-0132; smellbook:smell:fresh-corn; resolver https://smellbook.com/id/smell/fresh-corn\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-SWEETCORN-001","urn":"smellbook:claim:dimethyl-sulfide-in-cooked-sweet-corn","resolver":"https://smellbook.com/id/claim/dimethyl-sulfide-in-cooked-sweet-corn","title":"Dimethyl sulfide in cooked sweet corn","text":"In the headspace of cooked sweet corn, dimethyl sulfide was the most abundant aroma volatile, and sensory monitoring of the separated compounds found it the primary factor in cooked corn aroma, along with hydrogen sulfide, methanethiol and, to a lesser degree, ethanethiol.","scope":"The source concerns cooked and processed sweet corn and says nothing about raw kernels or husk; in the same study aroma contributed 15% to panelists' overall flavour scores.","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-SWEETCORN-1974","urn":"smellbook:source:sweet-corn-aroma-1974","resolver":"https://smellbook.com/id/source/sweet-corn-aroma-1974","kind":"PRIMARY RESEARCH","title":"Sweet corn aroma, chemical components and relative importance in the overall flavor response","authors":"L. F. Flora & R. C. Wiley","publisher":"Journal of Food Science","date":"1974-07","doi":"10.1111/j.1365-2621.1974.tb17976.x","url":"https://doi.org/10.1111/j.1365-2621.1974.tb17976.x","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-05","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/fresh-corn.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}