{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Vinegar","recordId":"SB-0057","urn":"smellbook:smell:vinegar","resolver":"https://smellbook.com/id/smell/vinegar","url":"https://smellbook.com/smells/vinegar","revision":3,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Vinegar (revision 3, 2026-10-06). SmellBook Public Atlas. smellbook:smell:vinegar. https://smellbook.com/smells/vinegar","bibtex":"@misc{smellbook_vinegar_r3,\n  author = {{SmellBook}},\n  title = {Vinegar},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 3, 2026-10-06, smellbook:smell:vinegar},\n  url = {https://smellbook.com/smells/vinegar}\n}","ris":"TY  - ENCYC\nID  - smellbook-vinegar-r3\nTI  - Vinegar\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 3\nUR  - https://smellbook.com/smells/vinegar\nN1  - SB-0057; smellbook:smell:vinegar; resolver https://smellbook.com/id/smell/vinegar\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-VINEGAR-001","urn":"smellbook:claim:key-aroma-compounds-of-an-aged-vinegar","resolver":"https://smellbook.com/id/claim/key-aroma-compounds-of-an-aged-vinegar","title":"Key aroma compounds of an aged vinegar","text":"Recombination and omission experiments showed seven compounds contribute importantly to the aroma of an aged Chinese cereal vinegar: 2,3-butanedione, acetic acid, 2-methylpropanal, sotolon, 2,4,5-trimethyloxazole, 3-methylbutanoic acid and tetramethylpyrazine.","scope":"One traditional aged cereal vinegar; fruit, wine and distilled vinegars differ.","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-VINEGAR-2020","urn":"smellbook:source:aged-vinegar-aroma-2020","resolver":"https://smellbook.com/id/source/aged-vinegar-aroma-2020","kind":"PRIMARY RESEARCH","title":"Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments","authors":"Zhilei Zhou, Dongzhen Jian, Min Gong, Shenghu Zhu, Guoquan Li, Si Zhang, Fang Zhong & Jian Mao","publisher":"Food Research International","date":"2020-10","doi":"10.1016/j.foodres.2020.109434","url":"https://doi.org/10.1016/j.foodres.2020.109434","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-02","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/vinegar.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}