{"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:tomato-paste-volatiles-1990","key":"tomato-paste-volatiles-1990","label":"Quantitative and sensory studies on tomato paste volatiles","authors":"Ron G. Buttery, Roy Teranishi, Louisa C. Ling & Jean G. Turnbaugh","publisher":"Journal of Agricultural and Food Chemistry","date":"1990-01","doi":"10.1021/jf00091a074","url":"https://doi.org/10.1021/jf00091a074","kind":"PRIMARY RESEARCH","canonicalUrl":"https://smellbook.com/sources/tomato-paste-volatiles-1990","attribution":"Ron G. Buttery, Roy Teranishi, Louisa C. Ling & Jean G. Turnbaugh. Quantitative and sensory studies on tomato paste volatiles. Journal of Agricultural and Food Chemistry. 1990-01. doi:10.1021/jf00091a074"},"outgoing":[],"incoming":[{"relation":"cites-source","label":"cited by claim","entity":"smellbook:claim:how-processing-changes-tomato-aroma","entityLabel":"How processing changes tomato aroma","record":"/data/graph/claim/how-processing-changes-tomato-aroma.json","provenance":[{"basis":"claim-record","field":"verifiedClaims[CLM-TOMATOPASTE-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."}