{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Restaurant Kitchen","recordId":"SB-0168","urn":"smellbook:smell:restaurant-kitchen","resolver":"https://smellbook.com/id/smell/restaurant-kitchen","url":"https://smellbook.com/smells/restaurant-kitchen","revision":4,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Restaurant Kitchen (revision 4, 2026-10-06). SmellBook Public Atlas. smellbook:smell:restaurant-kitchen. https://smellbook.com/smells/restaurant-kitchen","bibtex":"@misc{smellbook_restaurant_kitchen_r4,\n  author = {{SmellBook}},\n  title = {Restaurant Kitchen},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 4, 2026-10-06, smellbook:smell:restaurant-kitchen},\n  url = {https://smellbook.com/smells/restaurant-kitchen}\n}","ris":"TY  - ENCYC\nID  - smellbook-restaurant-kitchen-r4\nTI  - Restaurant Kitchen\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 4\nUR  - https://smellbook.com/smells/restaurant-kitchen\nN1  - SB-0168; smellbook:smell:restaurant-kitchen; resolver https://smellbook.com/id/smell/restaurant-kitchen\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-GRILLING-001","urn":"smellbook:claim:odours-from-grilling-pork","resolver":"https://smellbook.com/id/claim/odours-from-grilling-pork","title":"Odours from grilling pork","text":"In laboratory grilling of pork belly and marinated pork ribs, ammonia and acetaldehyde were the most common odorous compounds emitted, and aldehydes contributed most (36–67%) to total odour intensity.","scope":"A laboratory grilling set-up with butane burners, whose results the authors offer for understanding emissions from meat-grilling restaurants; it is not a study of restaurant kitchens.","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-GRILLING-2020","urn":"smellbook:source:pork-grilling-emissions-2020","resolver":"https://smellbook.com/id/source/pork-grilling-emissions-2020","kind":"PRIMARY RESEARCH","title":"Emission characteristics of particulate matter, odors, and volatile organic compounds from the grilling of pork","authors":"Yun-Yeong Lee et al.","publisher":"Environmental Research","date":"2020-04","doi":"10.1016/j.envres.2020.109162","url":"https://doi.org/10.1016/j.envres.2020.109162","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-05","dateConfirmedTo":"month"}}]}]}],"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/restaurant-kitchen.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}