{"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:primary-odorants-of-freshly-prepared-popcorn","key":"primary-odorants-of-freshly-prepared-popcorn","label":"Primary odorants of freshly prepared popcorn","description":"In freshly prepared popcorn, aroma extract dilution analysis detected 23 odorants; the four with the highest flavour dilution factors were 2-acetyl-1-pyrroline (roasty, popcorn-like), (E,E)-2,4-decadienal (fatty), 2-furfurylthiol (coffee-like) and 4-vinyl-2-methoxyphenol (spicy).","scope":"Freshly prepared popcorn in one 1991 study; dilution factors rank odour potency in an extract, not amounts.","evidenceClass":"scientific","canonicalUrl":"https://smellbook.com/evidence/claims/primary-odorants-of-freshly-prepared-popcorn","attribution":"SmellBook (https://smellbook.com)"},"outgoing":[{"relation":"cites-source","label":"cites source","entity":"smellbook:source:popcorn-primary-odorants-1991","entityLabel":"Primary odorants in popcorn","record":"/data/graph/source/popcorn-primary-odorants-1991.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-POPCORN-002].sourceIds","evidenceClass":"editorial"}]},{"relation":"claim-about","label":"claim about","entity":"smellbook:smell:popcorn","entityLabel":"Popcorn","record":"/data/graph/smell/popcorn.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-POPCORN-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."}