{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Peach","recordId":"SB-0125","urn":"smellbook:smell:peach","resolver":"https://smellbook.com/id/smell/peach","url":"https://smellbook.com/smells/peach","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Peach (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:peach. https://smellbook.com/smells/peach","bibtex":"@misc{smellbook_peach_r3,\n  author = {{SmellBook}},\n  title = {Peach},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:peach},\n  url = {https://smellbook.com/smells/peach}\n}","ris":"TY  - ENCYC\nID  - smellbook-peach-r3\nTI  - Peach\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/peach\nN1  - SB-0125; smellbook:smell:peach; resolver https://smellbook.com/id/smell/peach\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-PEACH-001","urn":"smellbook:claim:key-contributors-to-peach-aroma","resolver":"https://smellbook.com/id/claim/key-contributors-to-peach-aroma","title":"Key contributors to peach aroma","text":"An analysis of peach varieties found alcohols, ketones, esters and aldehydes contributed most to the aroma, and identified (E,E)-2,6-nonadienal, γ-decalactone, β-ionone and hexyl hexanoate as key contributors.","scope":"Peach types from one region, ranked by relative odour activity values without olfactometry.","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-PEACH-2022","urn":"smellbook:source:peach-aroma-2022","resolver":"https://smellbook.com/id/source/peach-aroma-2022","kind":"PRIMARY RESEARCH","title":"Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value","authors":"Ping Sun, Bing Xu, Yi Wang, Xianrui Lin, Chenfei Chen, Jianxi Zhu, Huijuan Jia, Xinwei Wang, Jiansheng Shen & Tao Feng","publisher":"Frontiers in Nutrition","date":"2022-08-15","doi":"10.3389/fnut.2022.965796","url":"https://doi.org/10.3389/fnut.2022.965796","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/peach.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}