{"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":"source","urn":"smellbook:source:cheddar-odorants-2021","key":"cheddar-odorants-2021","label":"Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission","authors":"J. Wang, Z.J. Yang, L.Y. Xu, B. Wang, J.H. Zhang, B.Z. Li, Y.P. Cao & L. Tan","publisher":"Journal of Dairy Science","date":"2021-02","doi":"10.3168/jds.2020-18757","url":"https://doi.org/10.3168/jds.2020-18757","kind":"PRIMARY RESEARCH","canonicalUrl":"https://smellbook.com/sources/cheddar-odorants-2021","attribution":"J. Wang, Z.J. Yang, L.Y. Xu, B. Wang, J.H. Zhang, B.Z. Li, Y.P. Cao & L. Tan. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission. Journal of Dairy Science. 2021-02. doi:10.3168/jds.2020-18757"},"outgoing":[],"incoming":[{"relation":"cites-source","label":"cited by claim","entity":"smellbook:claim:potent-odorants-of-cheddar-cheese","entityLabel":"Potent odorants of Cheddar cheese","record":"/data/graph/claim/potent-odorants-of-cheddar-cheese.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-CHEDDAR-001].sourceIds","evidenceClass":"editorial"}]}],"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."}