{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Honey","recordId":"SB-0059","urn":"smellbook:smell:honey","resolver":"https://smellbook.com/id/smell/honey","url":"https://smellbook.com/smells/honey","revision":4,"updatedAt":"2026-10-14"},"cite":{"text":"SmellBook. (2026). Honey (revision 4, 2026-10-14). SmellBook Public Atlas. smellbook:smell:honey. https://smellbook.com/smells/honey","bibtex":"@misc{smellbook_honey_r4,\n  author = {{SmellBook}},\n  title = {Honey},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 4, 2026-10-14, smellbook:smell:honey},\n  url = {https://smellbook.com/smells/honey}\n}","ris":"TY  - ENCYC\nID  - smellbook-honey-r4\nTI  - Honey\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/14\nET  - revision 4\nUR  - https://smellbook.com/smells/honey\nN1  - SB-0059; smellbook:smell:honey; resolver https://smellbook.com/id/smell/honey\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-HONEY-001","urn":"smellbook:claim:volatile-compounds-behind-honey-aroma","resolver":"https://smellbook.com/id/claim/volatile-compounds-behind-honey-aroma","title":"Volatile compounds behind honey aroma","text":"A review reports that honey volatiles include aldehydes, ketones, acids, alcohols, hydrocarbons, norisoprenoids, terpenes, benzene compounds and furan and pyran derivatives, that they influence an aroma described as, among others, sweet, citrus, floral, almond or rancid, and that a compound's contribution to that aroma is determined by its odour activity value.","scope":"Honey in general; the volatiles differ with the floral and geographical origin of the honey.","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-HONEY-2011","urn":"smellbook:source:honey-volatiles-2011","resolver":"https://smellbook.com/id/source/honey-volatiles-2011","kind":"REVIEW","title":"Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities","authors":"Christy E. Manyi-Loh, Roland N. Ndip & Anna M. Clarke","publisher":"International Journal of Molecular Sciences","date":"2011-12-20","doi":"10.3390/ijms12129514","url":"https://doi.org/10.3390/ijms12129514","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-03","dateConfirmedTo":"day"}}]},{"id":"CLM-HONEY-002","urn":"smellbook:claim:key-aroma-compounds-of-rape-honey","resolver":"https://smellbook.com/id/claim/key-aroma-compounds-of-rape-honey","title":"Key aroma compounds of rape honey","text":"Aroma extract dilution analysis of unifloral rape honey ranked five odorants highest: (E)-β-damascenone (cooked apple-like), phenylacetic acid (honey-like), 4-methoxybenzaldehyde (aniseed-like), 3-phenylpropanoic acid (flowery, waxy) and 2-methoxy-4-vinylphenol (clove-like); a model mixture of the 12 odorants with odour activity values of at least 1 reproduced the honey's aroma.","scope":"Rape honey harvested in 2009, with the quantitative results confirmed on a honey from 2011; honeys from other flowers have different 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-HONEY-2012","urn":"smellbook:source:rape-honey-key-aroma-compounds-2012","resolver":"https://smellbook.com/id/source/rape-honey-key-aroma-compounds-2012","kind":"PRIMARY RESEARCH","title":"Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept","authors":"Brigitte Ruisinger & Peter Schieberle","publisher":"Journal of Agricultural and Food Chemistry","date":"2012-05-02","doi":"10.1021/jf3004477","url":"https://doi.org/10.1021/jf3004477","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-15","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/honey.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}