{"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:key-odorants-of-tahitian-vanilla-beans","key":"key-odorants-of-tahitian-vanilla-beans","label":"Key odorants of Tahitian cured vanilla beans","description":"Aroma extract dilution analysis, quantification and aroma reconstitution identified vanillin, anisaldehyde, anisyl alcohol and anisyl acetate as the key odorants in Tahitian cured vanilla beans, with vanillin and anisaldehyde at the highest flavour dilution factor.","scope":"Cured beans of Tahitian vanilla (Vanilla tahitensis); the study does not cover other vanilla species.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/key-odorants-of-tahitian-vanilla-beans","attribution":"SmellBook (https://smellbook.com)"},"outgoing":[{"relation":"cites-source","label":"cites source","entity":"smellbook:source:tahitian-vanilla-odorants-2013","entityLabel":"Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis","record":"/data/graph/source/tahitian-vanilla-odorants-2013.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-VANILLA-002].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:vanilla-bean","entityLabel":"Vanilla Bean","record":"/data/graph/smell/vanilla-bean.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-VANILLA-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."}