{"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:dimethyl-sulfide-in-cooked-sweet-corn","key":"dimethyl-sulfide-in-cooked-sweet-corn","label":"Dimethyl sulfide in cooked sweet corn","description":"In the headspace of cooked sweet corn, dimethyl sulfide was the most abundant aroma volatile, and sensory monitoring of the separated compounds found it the primary factor in cooked corn aroma, along with hydrogen sulfide, methanethiol and, to a lesser degree, ethanethiol.","scope":"The source concerns cooked and processed sweet corn and says nothing about raw kernels or husk; in the same study aroma contributed 15% to panelists' overall flavour scores.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/dimethyl-sulfide-in-cooked-sweet-corn","attribution":"SmellBook (https://smellbook.com)"},"outgoing":[{"relation":"cites-source","label":"cites source","entity":"smellbook:source:sweet-corn-aroma-1974","entityLabel":"Sweet corn aroma, chemical components and relative importance in the overall flavor response","record":"/data/graph/source/sweet-corn-aroma-1974.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-SWEETCORN-001].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:fresh-corn","entityLabel":"Fresh Corn","record":"/data/graph/smell/fresh-corn.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-SWEETCORN-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."}