{"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:onion-odorant-2004","key":"onion-odorant-2004","label":"Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions (Allium cepa) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay","authors":"Michael Granvogl, Monika Christlbauer & Peter Schieberle","publisher":"Journal of Agricultural and Food Chemistry","date":"2004-04-27","doi":"10.1021/jf049874l","url":"https://doi.org/10.1021/jf049874l","kind":"PRIMARY RESEARCH","canonicalUrl":"https://smellbook.com/sources/onion-odorant-2004","attribution":"Michael Granvogl, Monika Christlbauer & Peter Schieberle. Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions (Allium cepa) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay. Journal of Agricultural and Food Chemistry. 2004-04-27. doi:10.1021/jf049874l"},"outgoing":[],"incoming":[{"relation":"cites-source","label":"cited by claim","entity":"smellbook:claim:a-potent-odorant-of-raw-and-cooked-onion","entityLabel":"A potent odorant of raw and cooked onion","record":"/data/graph/claim/a-potent-odorant-of-raw-and-cooked-onion.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-ONION-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."}