{"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:potent-odorants-of-cheddar-cheese","key":"potent-odorants-of-cheddar-cheese","label":"Potent odorants of Cheddar cheese","description":"Aroma extract dilution analysis identified 39 potent odorants in Cheddar cheese; compounds such as acetic and butanoic acids, dimethyl trisulfide, methional and 1-octen-3-one differed most between cheeses ripened for different times.","scope":"Cheddar ripened for 6 to 14 months; cheese aroma varies widely between cheese types.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/potent-odorants-of-cheddar-cheese","attribution":"SmellBook (https://smellbook.com)"},"outgoing":[{"relation":"cites-source","label":"cites source","entity":"smellbook:source:cheddar-odorants-2021","entityLabel":"Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission","record":"/data/graph/source/cheddar-odorants-2021.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-CHEDDAR-001].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:cheese","entityLabel":"Cheese","record":"/data/graph/smell/cheese.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-CHEDDAR-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."}