{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Maple Syrup","recordId":"SB-0136","urn":"smellbook:smell:maple-syrup","resolver":"https://smellbook.com/id/smell/maple-syrup","url":"https://smellbook.com/smells/maple-syrup","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Maple Syrup (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:maple-syrup. https://smellbook.com/smells/maple-syrup","bibtex":"@misc{smellbook_maple_syrup_r3,\n  author = {{SmellBook}},\n  title = {Maple Syrup},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:maple-syrup},\n  url = {https://smellbook.com/smells/maple-syrup}\n}","ris":"TY  - ENCYC\nID  - smellbook-maple-syrup-r3\nTI  - Maple Syrup\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/maple-syrup\nN1  - SB-0136; smellbook:smell:maple-syrup; resolver https://smellbook.com/id/smell/maple-syrup\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-MAPLE-001","urn":"smellbook:claim:how-maple-syrup-gets-its-flavour","resolver":"https://smellbook.com/id/claim/how-maple-syrup-gets-its-flavour","title":"How maple syrup gets its flavour","text":"Maple syrup is made by concentrating maple sap, usually by heating, which drives complex reactions producing a wide variety of flavour compounds; these vary with processing and other management factors, seasonal changes in sap chemistry and microbial contamination.","scope":"A review chapter on maple syrup; it describes flavour formation in general and this summary names no single compound.","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-MAPLE-2009","urn":"smellbook:source:maple-syrup-chemistry-review-2009","resolver":"https://smellbook.com/id/source/maple-syrup-chemistry-review-2009","kind":"REVIEW","title":"Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics","authors":"Timothy D. Perkins & Abby K. van den Berg","publisher":"Advances in Food and Nutrition Research","date":"2009","doi":"10.1016/s1043-4526(08)00604-9","url":"https://doi.org/10.1016/s1043-4526(08)00604-9","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-05","dateConfirmedTo":"year"}}]}]}],"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/maple-syrup.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}