{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Onion","recordId":"SB-0056","urn":"smellbook:smell:onion","resolver":"https://smellbook.com/id/smell/onion","url":"https://smellbook.com/smells/onion","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Onion (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:onion. https://smellbook.com/smells/onion","bibtex":"@misc{smellbook_onion_r3,\n  author = {{SmellBook}},\n  title = {Onion},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:onion},\n  url = {https://smellbook.com/smells/onion}\n}","ris":"TY  - ENCYC\nID  - smellbook-onion-r3\nTI  - Onion\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/onion\nN1  - SB-0056; smellbook:smell:onion; resolver https://smellbook.com/id/smell/onion\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-ONION-001","urn":"smellbook:claim:a-potent-odorant-of-raw-and-cooked-onion","resolver":"https://smellbook.com/id/claim/a-potent-odorant-of-raw-and-cooked-onion","title":"A potent odorant of raw and cooked onion","text":"A stable isotope dilution assay found the potent onion odorant 3-mercapto-2-methylpentan-1-ol at 8–32 µg/kg in raw onions and at much higher levels in sliced, stored and then cooked onions, which suggests it forms from precursors produced enzymatically when raw onions are cut.","scope":"One potent odorant measured in onions of different origins; it is not a complete account of onion aroma.","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-ONION-2004","urn":"smellbook:source:onion-odorant-2004","resolver":"https://smellbook.com/id/source/onion-odorant-2004","kind":"PRIMARY RESEARCH","title":"Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions (Allium cepa) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay","authors":"Michael Granvogl, Monika Christlbauer & Peter Schieberle","publisher":"Journal of Agricultural and Food Chemistry","date":"2004-04-27","doi":"10.1021/jf049874l","url":"https://doi.org/10.1021/jf049874l","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/onion.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}