{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Peanut Butter","recordId":"SB-0123","urn":"smellbook:smell:peanut-butter","resolver":"https://smellbook.com/id/smell/peanut-butter","url":"https://smellbook.com/smells/peanut-butter","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Peanut Butter (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:peanut-butter. https://smellbook.com/smells/peanut-butter","bibtex":"@misc{smellbook_peanut_butter_r3,\n  author = {{SmellBook}},\n  title = {Peanut Butter},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:peanut-butter},\n  url = {https://smellbook.com/smells/peanut-butter}\n}","ris":"TY  - ENCYC\nID  - smellbook-peanut-butter-r3\nTI  - Peanut Butter\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/peanut-butter\nN1  - SB-0123; smellbook:smell:peanut-butter; resolver https://smellbook.com/id/smell/peanut-butter\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-PEANUT-001","urn":"smellbook:claim:key-odorants-of-roasted-peanuts","resolver":"https://smellbook.com/id/claim/key-odorants-of-roasted-peanuts","title":"Key odorants of roasted peanuts","text":"In pan-roasted peanut meal, methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, 2-methylbutanal, 3-methylbutanal and the popcorn-like 2-acetyl-1-pyrroline had the highest odour activity values, and aroma recombination confirmed the importance of methanethiol and lipid degradation products in the characteristic roasted peanut aroma.","scope":"Raw peanuts and freshly pan-roasted peanut meal, not peanut butter itself, whose roasted peanut smell it explains only in part.","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-PEANUT-2010","urn":"smellbook:source:roasted-peanut-odorants-2010","resolver":"https://smellbook.com/id/source/roasted-peanut-odorants-2010","kind":"PRIMARY RESEARCH","title":"Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products","authors":"Irene Chetschik, Michael Granvogl & Peter Schieberle","publisher":"Journal of Agricultural and Food Chemistry","date":"2010-09-24","doi":"10.1021/jf1026636","url":"https://doi.org/10.1021/jf1026636","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/peanut-butter.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}