{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Toasted Almonds","recordId":"SB-0180","urn":"smellbook:smell:toasted-almonds","resolver":"https://smellbook.com/id/smell/toasted-almonds","url":"https://smellbook.com/smells/toasted-almonds","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Toasted Almonds (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:toasted-almonds. https://smellbook.com/smells/toasted-almonds","bibtex":"@misc{smellbook_toasted_almonds_r3,\n  author = {{SmellBook}},\n  title = {Toasted Almonds},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:toasted-almonds},\n  url = {https://smellbook.com/smells/toasted-almonds}\n}","ris":"TY  - ENCYC\nID  - smellbook-toasted-almonds-r3\nTI  - Toasted Almonds\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/toasted-almonds\nN1  - SB-0180; smellbook:smell:toasted-almonds; resolver https://smellbook.com/id/smell/toasted-almonds\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-ALMOND-002","urn":"smellbook:claim:aroma-compounds-of-dry-roasted-almonds","resolver":"https://smellbook.com/id/claim/aroma-compounds-of-dry-roasted-almonds","title":"Aroma compounds of dry-roasted almonds","text":"In dry-roasted almonds, aroma extract dilution analysis found methional, 2-methylbutanal, 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione predominant, formed through the Maillard reaction and lipid and sugar degradation.","scope":"Dry-roasted almonds in one study that also compared raw and oil-roasted almonds.","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-ALMOND-2017","urn":"smellbook:source:almond-aroma-2017","resolver":"https://smellbook.com/id/source/almond-aroma-2017","kind":"PRIMARY RESEARCH","title":"Identification of predominant aroma components of raw, dry roasted and oil roasted almonds","authors":"Edibe S. Erten & Keith R. Cadwallader","publisher":"Food Chemistry","date":"2017-02","doi":"10.1016/j.foodchem.2016.08.091","url":"https://doi.org/10.1016/j.foodchem.2016.08.091","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-03","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/toasted-almonds.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}