{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Oak Wood","recordId":"SB-0102","urn":"smellbook:smell:oak-wood","resolver":"https://smellbook.com/id/smell/oak-wood","url":"https://smellbook.com/smells/oak-wood","revision":4,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Oak Wood (revision 4, 2026-10-06). SmellBook Public Atlas. smellbook:smell:oak-wood. https://smellbook.com/smells/oak-wood","bibtex":"@misc{smellbook_oak_wood_r4,\n  author = {{SmellBook}},\n  title = {Oak Wood},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 4, 2026-10-06, smellbook:smell:oak-wood},\n  url = {https://smellbook.com/smells/oak-wood}\n}","ris":"TY  - ENCYC\nID  - smellbook-oak-wood-r4\nTI  - Oak Wood\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 4\nUR  - https://smellbook.com/smells/oak-wood\nN1  - SB-0102; smellbook:smell:oak-wood; resolver https://smellbook.com/id/smell/oak-wood\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-OAK-001","urn":"smellbook:claim:aroma-of-toasted-oak-wood","resolver":"https://smellbook.com/id/claim/aroma-of-toasted-oak-wood","title":"Aroma of toasted oak wood","text":"A sensory panel described toasted sessile oak with six aroma descriptors (fresh wood, fresh green, sweet, roasted, spicy and smoky), and thymoquinone (pencil and cedar odour) and verbenone (fresh, menthol and tea-leaf odour) were identified as contributing volatiles.","scope":"Toasted cooperage oak (Quercus petraea) studied for wine and spirits; untoasted or other oak may differ.","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-OAK-2024","urn":"smellbook:source:toasted-oak-aroma-2024","resolver":"https://smellbook.com/id/source/toasted-oak-aroma-2024","kind":"PRIMARY RESEARCH","title":"The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation","authors":"Marie Courregelongue & Alexandre Pons","publisher":"OENO One","date":"2024-10-14","doi":"10.20870/oeno-one.2024.58.4.7883","url":"https://doi.org/10.20870/oeno-one.2024.58.4.7883","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-02","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/oak-wood.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}