{"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:compounds-potentially-most-important-to-mango-aroma","key":"compounds-potentially-most-important-to-mango-aroma","label":"Compounds potentially most important to mango aroma","description":"From odour detection thresholds and concentrations in 20 mango cultivars, the compounds potentially most important to mango aroma include ethyl 2-methylpropanoate, ethyl butanoate, (E,Z)-2,6-nonadienal, (E)-2-nonenal, methyl benzoate, (E)-β-ionone, decanal and 2,5-dimethyl-4-methoxy-3(2H)-furanone.","scope":"Odour activity values only; the authors state that sensory studies are needed to determine the volatiles truly defining mango aroma.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/compounds-potentially-most-important-to-mango-aroma","attribution":"SmellBook (https://smellbook.com)"},"outgoing":[{"relation":"cites-source","label":"cites source","entity":"smellbook:source:mango-aroma-2006","entityLabel":"Contribution of volatile compounds to mango (Mangifera indica L.) aroma","record":"/data/graph/source/mango-aroma-2006.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-MANGO-002].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:mango","entityLabel":"Mango","record":"/data/graph/smell/mango.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-MANGO-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."}