{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Toast","recordId":"SB-0037","urn":"smellbook:smell:toast","resolver":"https://smellbook.com/id/smell/toast","url":"https://smellbook.com/smells/toast","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Toast (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:toast. https://smellbook.com/smells/toast","bibtex":"@misc{smellbook_toast_r3,\n  author = {{SmellBook}},\n  title = {Toast},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:toast},\n  url = {https://smellbook.com/smells/toast}\n}","ris":"TY  - ENCYC\nID  - smellbook-toast-r3\nTI  - Toast\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/toast\nN1  - SB-0037; smellbook:smell:toast; resolver https://smellbook.com/id/smell/toast\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-TOASTING-001","urn":"smellbook:claim:what-toasting-releases-from-bread","resolver":"https://smellbook.com/id/claim/what-toasting-releases-from-bread","title":"What toasting releases from bread","text":"Measured in real time in the oven, toasting wheat and gluten-free breads released volatile compounds held in the bread and also generated new ones through the Maillard reaction and caramelisation.","scope":"Five gluten-free breads and one wheat bread in an oven; it measures released volatiles, not their odour, and names no single compound for toasting.","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-TOASTING-2020","urn":"smellbook:source:volatiles-released-by-toasting-bread-2020","resolver":"https://smellbook.com/id/source/volatiles-released-by-toasting-bread-2020","kind":"PRIMARY RESEARCH","title":"Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence","authors":"Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini & Franco Biasioli","publisher":"Foods","date":"2020-10-20","doi":"10.3390/foods9101498","url":"https://doi.org/10.3390/foods9101498","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-05","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/toast.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}