{"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-of-toasted-oak-wood","key":"aroma-of-toasted-oak-wood","label":"Aroma of toasted oak wood","description":"A sensory panel described toasted sessile oak with six aroma descriptors (fresh wood, fresh green, sweet, roasted, spicy and smoky), and thymoquinone (pencil and cedar odour) and verbenone (fresh, menthol and tea-leaf odour) were identified as contributing volatiles.","scope":"Toasted cooperage oak (Quercus petraea) studied for wine and spirits; untoasted or other oak may differ.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/aroma-of-toasted-oak-wood","attribution":"SmellBook (https://smellbook.com)"},"outgoing":[{"relation":"cites-source","label":"cites source","entity":"smellbook:source:toasted-oak-aroma-2024","entityLabel":"The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation","record":"/data/graph/source/toasted-oak-aroma-2024.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-OAK-001].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:oak-wood","entityLabel":"Oak Wood","record":"/data/graph/smell/oak-wood.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-OAK-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."}