{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Tomato Sauce","recordId":"SB-0133","urn":"smellbook:smell:tomato-sauce","resolver":"https://smellbook.com/id/smell/tomato-sauce","url":"https://smellbook.com/smells/tomato-sauce","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Tomato Sauce (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:tomato-sauce. https://smellbook.com/smells/tomato-sauce","bibtex":"@misc{smellbook_tomato_sauce_r3,\n  author = {{SmellBook}},\n  title = {Tomato Sauce},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:tomato-sauce},\n  url = {https://smellbook.com/smells/tomato-sauce}\n}","ris":"TY  - ENCYC\nID  - smellbook-tomato-sauce-r3\nTI  - Tomato Sauce\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/tomato-sauce\nN1  - SB-0133; smellbook:smell:tomato-sauce; resolver https://smellbook.com/id/smell/tomato-sauce\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-TOMATOPASTE-001","urn":"smellbook:claim:how-processing-changes-tomato-aroma","resolver":"https://smellbook.com/id/claim/how-processing-changes-tomato-aroma","title":"How processing changes tomato aroma","text":"Compared with fresh tomatoes, tomato paste had (Z)-3-hexenal and hexanal more than 400 times lower and β-damascenone several-fold higher, and the compounds judged most important to its aroma included dimethyl sulfide, β-damascenone, β-ionone, 3-methylbutanal, methional and eugenol.","scope":"Tomato paste, judged from concentrations and odour thresholds; sauces add other ingredients.","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-TOMATOPASTE-1990","urn":"smellbook:source:tomato-paste-volatiles-1990","resolver":"https://smellbook.com/id/source/tomato-paste-volatiles-1990","kind":"PRIMARY RESEARCH","title":"Quantitative and sensory studies on tomato paste volatiles","authors":"Ron G. Buttery, Roy Teranishi, Louisa C. Ling & Jean G. Turnbaugh","publisher":"Journal of Agricultural and Food Chemistry","date":"1990-01","doi":"10.1021/jf00091a074","url":"https://doi.org/10.1021/jf00091a074","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/tomato-sauce.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}