{"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:cooked-rice-aroma-and-2ap","key":"cooked-rice-aroma-and-2ap","label":"Cooked rice aroma and 2-acetyl-1-pyrroline","description":"A review of rice aroma research reports that over 200 volatile compounds have been found in rice, but only one, 2-acetyl-1-pyrroline (with a popcorn-like aroma), has been confirmed to contribute a characteristic aroma; in this review of cooked-rice aroma and flavour research, how the others relate to aroma and flavour is described as little known.","scope":"A literature review, not a new measurement; 2-acetyl-1-pyrroline is the only compound whose concentration has been related to sensory intensity in rice, and it gives no fixed list of compounds for every variety or way of cooking.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/cooked-rice-aroma-and-2ap","attribution":"SmellBook (https://smellbook.com)"},"outgoing":[{"relation":"cites-source","label":"cites source","entity":"smellbook:source:rice-aroma-2008","entityLabel":"Rice Aroma and Flavor: A Literature Review","record":"/data/graph/source/rice-aroma-2008.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-RICE-001].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:cooked-rice","entityLabel":"Cooked Rice","record":"/data/graph/smell/cooked-rice.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-RICE-001].smellSlugs","evidenceClass":"editorial"}]}],"incoming":[],"corrections":[{"id":"COR-0009","publishedOn":"2026-10-14","permanentIds":["smellbook:claim:cooked-rice-aroma-and-2ap"],"kind":"factual","summary":"The claim called 2-acetyl-1-pyrroline a well-established contributor to the aroma of aromatic rice. Its source, a review of rice aroma research, says that over 200 volatile compounds have been found in rice, that only this compound has been confirmed to contribute a characteristic aroma, and that little is known about how the others relate to aroma; it does not limit this to aromatic rice, so the claim now says what the review reports.","basis":"CLM-RICE-001"}],"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."}