{"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-wheat-bread-crust-and-crumb","key":"key-odorants-of-wheat-bread-crust-and-crumb","label":"Key odorants of wheat bread crust and crumb","description":"A review of bread aroma chemistry reports 2-acetyl-1-pyrroline, (E)-2-nonenal, 3-methylbutanal, 2,3-butanedione, methional and (Z)-2-nonenal as primary odorants of wheat bread crust, with 2-acetyl-1-pyrroline suggested as the key crust odorant behind its cracker-like note; the crumb has a different set, and these odorants are generated mainly during baking.","scope":"Wheat bread; crust and crumb differ, and odorants depend on ingredients, fermentation and baking.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/key-odorants-of-wheat-bread-crust-and-crumb","attribution":"SmellBook (https://smellbook.com)"},"outgoing":[{"relation":"cites-source","label":"cites source","entity":"smellbook:source:bread-aroma-2010","entityLabel":"Chemistry of bread aroma: A review","record":"/data/graph/source/bread-aroma-2010.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-BREAD-001].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:fresh-bread","entityLabel":"Fresh Bread","record":"/data/graph/smell/fresh-bread.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-BREAD-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."}