{"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:roasted-coffee-grinding-volatiles-2003","key":"roasted-coffee-grinding-volatiles-2003","label":"Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction","authors":"Masayuki Akiyama et al.","publisher":"Journal of Agricultural and Food Chemistry","date":"2003-03-01","doi":"10.1021/jf020724p","url":"https://doi.org/10.1021/jf020724p","kind":"PRIMARY RESEARCH","canonicalUrl":"https://smellbook.com/sources/roasted-coffee-grinding-volatiles-2003","attribution":"Masayuki Akiyama et al.. Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction. Journal of Agricultural and Food Chemistry. 2003-03-01. doi:10.1021/jf020724p"},"outgoing":[],"incoming":[{"relation":"cites-source","label":"cited by claim","entity":"smellbook:claim:the-aroma-released-when-roasted-coffee-is-ground","entityLabel":"The aroma released when roasted coffee is ground","record":"/data/graph/claim/the-aroma-released-when-roasted-coffee-is-ground.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-COFFEE-002].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."}