{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Grape","recordId":"SB-0153","urn":"smellbook:smell:grape","resolver":"https://smellbook.com/id/smell/grape","url":"https://smellbook.com/smells/grape","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Grape (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:grape. https://smellbook.com/smells/grape","bibtex":"@misc{smellbook_grape_r3,\n  author = {{SmellBook}},\n  title = {Grape},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:grape},\n  url = {https://smellbook.com/smells/grape}\n}","ris":"TY  - ENCYC\nID  - smellbook-grape-r3\nTI  - Grape\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/grape\nN1  - SB-0153; smellbook:smell:grape; resolver https://smellbook.com/id/smell/grape\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-GRAPE-001","urn":"smellbook:claim:impact-odorants-of-red-grape-juice","resolver":"https://smellbook.com/id/claim/impact-odorants-of-red-grape-juice","title":"Impact odorants of red grape juice","text":"Aroma extract dilution analysis of Cabernet Sauvignon grape juice found 3-(methylsulfanyl)propanal, (E,Z)-nona-2,6-dienal and decanal to have the highest flavour dilution factors among its impact odorants.","scope":"Juice of one Bordeaux red grape variety (Cabernet Sauvignon); the study also covers Cabernet Sauvignon and Merlot wines and the yeast used for fermentation.","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-GRAPE-2000","urn":"smellbook:source:grape-juice-odorants-2000","resolver":"https://smellbook.com/id/source/grape-juice-odorants-2000","kind":"PRIMARY RESEARCH","title":"Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine","authors":"Yorgos Kotseridis & Raymond Baumes","publisher":"Journal of Agricultural and Food Chemistry","date":"2000-01-21","doi":"10.1021/jf990565i","url":"https://doi.org/10.1021/jf990565i","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/grape.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}