{"id":"W2136375951","doi":"10.3168/jds.2009-2795","title":"Characterization of aromatic properties of old-style cheese starters","year":2010,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"Agriculture and Agri-Food Canada; Fonds Québécois de la Recherche sur la Nature et les Technologies; Novalait; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Université Laval","keywords":"Aroma; Starter; Ripening; Food science; Phenylalanine; Chemistry; Cheese ripening; Amino acid; Proteolysis; Sensory analysis; Proline; Biochemistry; Enzyme","routes":{"ca_aff":true,"ca_fund":true,"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":[0.0002374591,0.0005336844,0.0003430581,0.0005248154,0.0001235416,0.0004239351,0.0001833257,0.0001922502,0.000691826],"category_scores_gemma":[0.0004586162,0.000131097,0.0002965641,0.0003310349,0.0001268595,0.0001988649,0.0003708733,0.0002541188,0.0002239624],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001492552,"about_ca_system_score_gemma":0.0001332791,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001052212,"about_ca_topic_score_gemma":0.001536671,"domain_scores_codex":[0.9997838,0.0000316004,0.00001907889,0.00003976879,0.00008377518,0.00004200602],"domain_scores_gemma":[0.9996251,0.00005002624,0.0001001829,0.00002048107,0.0001071554,0.00009698552],"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":[0.0001828621,0.00002888293,0.005174803,0.00004564522,0.00001193264,0.00009954888,0.00005181533,0.00005790912,0.9924518,0.000008578969,0.00001433705,0.001871735],"study_design_scores_gemma":[0.00001467468,0.001671267,0.1850509,0.00002268853,0.00009696455,0.0004106338,0.0003090925,0.0005764335,0.8094078,0.00002949534,0.002387236,0.00002280852],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979254,0.0006121606,0.0006624376,0.00001252533,0.000006851046,0.00002357403,0.0003096274,0.00001300527,0.0004343121],"genre_scores_gemma":[0.9934496,0.000640904,0.002557936,0.00003491096,0.00001316008,0.00002956819,0.001274556,0.00002798542,0.001971322],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001052212,"threshold_uncertainty_score":0.002314389,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01654060414223589,"score_gpt":0.2058306491924081,"score_spread":0.1892900450501722,"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."}}