{"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-raw-and-roasted-almonds","key":"aroma-compounds-of-raw-and-roasted-almonds","label":"Aroma compounds of raw and roasted almonds","description":"Aroma extract dilution analysis found 1-octen-3-one and acetic acid important in raw almonds, while methional, 2-methylbutanal, 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione predominated in dry-roasted almonds, formed through the Maillard reaction and lipid and sugar degradation.","scope":"Raw almonds in one study; its dry-roasted findings are recorded as a separate claim for Toasted Almonds.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/aroma-compounds-of-raw-and-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-001].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:almond","entityLabel":"Almond","record":"/data/graph/smell/almond.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-ALMOND-001].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."}