{"schemaVersion":"1.0","generatedAt":"2026-09-22","licence":{"status":"not-yet-granted","spdx":null,"statement":"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."},"node":{"entityType":"claim","urn":"smellbook:claim:aroma-compounds-of-dry-roasted-almonds","key":"aroma-compounds-of-dry-roasted-almonds","label":"Aroma compounds of dry-roasted almonds","description":"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.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/aroma-compounds-of-dry-roasted-almonds","attribution":"SmellBook (https://smellbook.com)"},"outgoing":[{"relation":"cites-source","label":"cites source","entity":"smellbook:source:almond-aroma-2017","entityLabel":"Identification of predominant aroma components of raw, dry roasted and oil roasted almonds","record":"/data/graph/source/almond-aroma-2017.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-ALMOND-002].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:toasted-almonds","entityLabel":"Toasted Almonds","record":"/data/graph/smell/toasted-almonds.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-ALMOND-002].smellSlugs","evidenceClass":"editorial"}]}],"incoming":[],"corrections":[],"citation":null,"boundary":"Edges are typed and unweighted; none is a similarity, recommendation or personalization score. Browser-local Personal SmellBook data is never part of this export."}