{"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:predominant-banana-volatiles-during-ripening","key":"predominant-banana-volatiles-during-ripening","label":"Predominant banana volatiles during ripening","description":"In two banana cultivars, isoamyl acetate, hexanal, trans-2-hexenal and 1-hexanol were among the predominant volatile compounds, and their levels changed as the fruit ripened.","scope":"Two cultivars; it reports abundance without olfactometry, so odour potency is not established.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/predominant-banana-volatiles-during-ripening","attribution":"SmellBook (https://smellbook.com)"},"outgoing":[{"relation":"cites-source","label":"cites source","entity":"smellbook:source:banana-volatiles-2018","entityLabel":"Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages","record":"/data/graph/source/banana-volatiles-2018.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-BANANA-001].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:banana","entityLabel":"Banana","record":"/data/graph/smell/banana.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-BANANA-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."}