{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Vanilla Bean","recordId":"SB-0020","urn":"smellbook:smell:vanilla-bean","resolver":"https://smellbook.com/id/smell/vanilla-bean","url":"https://smellbook.com/smells/vanilla-bean","revision":5,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Vanilla Bean (revision 5, 2026-10-06). SmellBook Public Atlas. smellbook:smell:vanilla-bean. https://smellbook.com/smells/vanilla-bean","bibtex":"@misc{smellbook_vanilla_bean_r5,\n  author = {{SmellBook}},\n  title = {Vanilla Bean},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 5, 2026-10-06, smellbook:smell:vanilla-bean},\n  url = {https://smellbook.com/smells/vanilla-bean}\n}","ris":"TY  - ENCYC\nID  - smellbook-vanilla-bean-r5\nTI  - Vanilla Bean\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 5\nUR  - https://smellbook.com/smells/vanilla-bean\nN1  - SB-0020; smellbook:smell:vanilla-bean; resolver https://smellbook.com/id/smell/vanilla-bean\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-VANILLA-001","urn":"smellbook:claim:how-curing-forms-vanilla-aroma","resolver":"https://smellbook.com/id/claim/how-curing-forms-vanilla-aroma","title":"How curing forms vanilla aroma","text":"In traditionally cured vanilla beans, most glucovanillin was hydrolysed in the first stages of curing, and the aromatic compounds freed from their bound forms can be converted further, significantly changing the aroma profile of the cured bean.","scope":"Vanilla planifolia beans cured by one traditional method; it describes how the aroma forms, not a ranked list of key odorants.","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-VANILLA-2011","urn":"smellbook:source:vanilla-curing-2011","resolver":"https://smellbook.com/id/source/vanilla-curing-2011","kind":"PRIMARY RESEARCH","title":"New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing","authors":"Araceli Pérez Silva, Ziya Gunata, Jean-Paul Lepoutre & Eric Odoux","publisher":"Food Research International","date":"2011-11","doi":"10.1016/j.foodres.2011.06.048","url":"https://doi.org/10.1016/j.foodres.2011.06.048","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-02","dateConfirmedTo":"month"}}]},{"id":"CLM-VANILLA-002","urn":"smellbook:claim:key-odorants-of-tahitian-vanilla-beans","resolver":"https://smellbook.com/id/claim/key-odorants-of-tahitian-vanilla-beans","title":"Key odorants of Tahitian cured vanilla beans","text":"Aroma extract dilution analysis, quantification and aroma reconstitution identified vanillin, anisaldehyde, anisyl alcohol and anisyl acetate as the key odorants in Tahitian cured vanilla beans, with vanillin and anisaldehyde at the highest flavour dilution factor.","scope":"Cured beans of Tahitian vanilla (Vanilla tahitensis); the study does not cover other vanilla species.","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-VANILLA-2013","urn":"smellbook:source:tahitian-vanilla-odorants-2013","resolver":"https://smellbook.com/id/source/tahitian-vanilla-odorants-2013","kind":"PRIMARY RESEARCH","title":"Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis","authors":"Makoto Takahashi et al.","publisher":"Bioscience, Biotechnology, and Biochemistry","date":"2013-03-23","doi":"10.1271/bbb.120840","url":"https://doi.org/10.1271/bbb.120840","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-06","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/vanilla-bean.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}