{"id":"W2007831427","doi":"10.1111/j.1750-3841.2011.02162.x","title":"Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"ca_institutions":"Ministry of Education and Child Care","funders":"","keywords":"Umami; Flavor; Taste; Chemistry; Food science; Succinic acid; Sodium; Water content; Moisture; Biochemistry; Organic chemistry","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001259945,0.0003011258,0.0002172526,0.0001313804,0.000208261,0.0002266283,0.0001246039,0.0002809589,0.00143105],"category_scores_gemma":[0.0001183417,0.0001192809,0.0002779883,0.0001147448,0.0003587835,0.0002052997,0.0001812592,0.0003873849,0.0001638242],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000302153,"about_ca_system_score_gemma":0.0001417921,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001569641,"about_ca_topic_score_gemma":0.003475975,"domain_scores_codex":[0.9999226,0.000009182549,0.000006763475,0.00002381088,0.00002083259,0.00001670009],"domain_scores_gemma":[0.9998711,0.00001535925,0.00004274737,0.000009346145,0.00003710197,0.00002429554],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00153941,0.0000423994,0.005138711,0.0001222646,0.00001858305,0.00007004118,0.0001073791,0.00003631184,0.9912534,0.00001495222,0.00002647549,0.001630149],"study_design_scores_gemma":[0.00003344742,0.003930185,0.3140797,0.00003473947,0.0001100212,0.0002807064,0.0007919266,0.0003938456,0.6785016,0.00004654728,0.001768956,0.00002829694],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991562,0.0003227915,0.0001959302,0.00001420624,0.000009438403,0.000007125819,0.0000848696,0.000004892602,0.0002045583],"genre_scores_gemma":[0.9968371,0.0002743285,0.0006908349,0.00007255,0.000006039986,0.00002958736,0.0002649288,0.000008536434,0.001816029],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001569641,"threshold_uncertainty_score":0.004787326,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.06494690464329686,"score_gpt":0.2699334356396103,"score_spread":0.2049865309963134,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}