{"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:impact-odorants-of-red-grape-juice","key":"impact-odorants-of-red-grape-juice","label":"Impact odorants of red grape juice","description":"Aroma extract dilution analysis of Cabernet Sauvignon grape juice found 3-(methylsulfanyl)propanal, (E,Z)-nona-2,6-dienal and decanal to have the highest flavour dilution factors among its impact odorants.","scope":"Juice of one Bordeaux red grape variety (Cabernet Sauvignon); the study also covers Cabernet Sauvignon and Merlot wines and the yeast used for fermentation.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/impact-odorants-of-red-grape-juice","attribution":"SmellBook (https://smellbook.com)"},"outgoing":[{"relation":"cites-source","label":"cites source","entity":"smellbook:source:grape-juice-odorants-2000","entityLabel":"Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine","record":"/data/graph/source/grape-juice-odorants-2000.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-GRAPE-001].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:grape","entityLabel":"Grape","record":"/data/graph/smell/grape.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-GRAPE-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."}