PUBLIC SOURCE REGISTRY · V0.3
Verified claims should be traceable.
VERIFIED records are added claim-by-claim. Editorial profiles can exist without a verified claim, but the interface must not imply verification when no source is attached.
SOURCES11
VERIFIED CLAIMS11
VERIFIED PROFILES18
Verification method ↗EVIDENCE TOPICS32
2-acetyl-1-pyrrolinearomaaroma analysisaroma formationaroma-active compoundsbergamotblack peppercaramelcitrus peelcoffeecooked ricecut grassdegradationessential oilfruit aromagingergreen leaf volatilesheated sugarlemonmangomineral odourold booksorangepaperpetrichorpineappleplant damagerainricesoilvolatile compoundsvolatile organic compounds
VERIFIED PROFILES18
RainSB-0001↗PetrichorSB-0031↗SoilSB-0013↗Garden After RainSB-0029↗Old BookSB-0008↗LibrarySB-0028↗CoffeeSB-0005↗Cut GrassSB-0015↗Tomato LeafSB-0011↗Orange PeelSB-0004↗Lemon ZestSB-0018↗BergamotSB-0012↗MangoSB-0152↗PineappleSB-0151↗GingerSB-0155↗Black PepperSB-0158↗CaramelSB-0161↗Cooked RiceSB-0159↗
Published source range: 1964–2023
VERIFIEDPRIMARY
Nature of Argillaceous Odour
I. J. Bear & R. G. Thomas
DOI 10.1038/201993a0VERIFIEDPRIMARY
Material Degradomics: On the Smell of Old Books
Matija Strlič et al.
DOI 10.1021/ac9016049VERIFIEDREVIEW
Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges
Aileen Pua et al.
DOI 10.1016/j.foodchem.2022.132971VERIFIEDREVIEW
Green Leaf Volatiles—The Forefront of Plant Responses Against Biotic Attack
Kenji Matsui & Jurgen Engelberth
DOI 10.1093/pcp/pcac117VERIFIEDREVIEW
Volatile Compounds in Citrus Essential Oils: A Comprehensive Review
M. Carmen González-Mas et al.
DOI 10.3389/fpls.2019.00012VERIFIEDPRIMARY
Contribution of volatile compounds to mango (Mangifera indica L.) aroma
Jorge A. Pino & J. Mesa
DOI 10.1002/ffj.1703VERIFIEDREVIEW
Review of the Aroma Chemistry of Pineapple (Ananas comosus)
Journal of Agricultural and Food Chemistry
DOI 10.1021/acs.jafc.2c08546VERIFIEDPRIMARY
Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC–Olfactometry
Journal of Agricultural and Food Chemistry
DOI 10.1021/acs.jafc.7b00559VERIFIEDREVIEW
Volatiles of Black Pepper Fruits (Piper nigrum L.)
Noura S. Dosoky et al.
DOI 10.3390/molecules24234244VERIFIEDREVIEW
Caramelisation in food and beverages
Lothar W. Kroh
DOI 10.1016/0308-8146(94)90188-0VERIFIEDREVIEW
Rice Aroma and Flavor: A Literature Review
Elaine T. Champagne
DOI 10.1094/CCHEM-85-4-0445