{"id":"W2290305506","doi":"","title":"위스키 종류 및 숙성기간에 따른 향미 성분 변화의 비교","year":2011,"lang":"ko","type":"article","venue":"한국식품영양학회지","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"","keywords":"Hexanoic acid; Fusel alcohol; Chemistry; Fatty acid; Acetic acid; Decanoic acid; Alcohol; Ethanol; Food science; Acetaldehyde; Organic chemistry; Chromatography","routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0005593093,0.0004049387,0.0005255587,0.00002143353,0.0007565443,0.00008111991,0.0006618964,0.0003248377,0.005051271],"category_scores_gemma":[0.0001530669,0.0001725898,0.000348609,0.0004806666,0.0004422101,0.0002156956,0.0003835252,0.0003427671,0.002736025],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003726031,"about_ca_system_score_gemma":0.00001994811,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002046016,"about_ca_topic_score_gemma":0.001877854,"domain_scores_codex":[0.9973127,0.0002550901,0.000548479,0.0006691578,0.0004067275,0.0008078369],"domain_scores_gemma":[0.9989709,0.0002271477,0.0002024138,0.0002114694,0.0001305116,0.0002575922],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"observational","study_design_scores_codex":[0.00128747,0.004009967,0.2152426,0.0005841022,0.001425989,0.0003318909,0.0305079,0.000004209399,0.01706479,0.1032104,0.142954,0.4833767],"study_design_scores_gemma":[0.0004855124,0.001690781,0.6933016,0.000169729,0.0001293503,0.00002018059,0.008156061,0.00001771471,0.0027541,0.008604914,0.2835693,0.001100826],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9140717,0.004940243,0.000005431638,0.01163705,0.001594951,0.0003994516,0.0001856944,0.0002054502,0.06696005],"genre_scores_gemma":[0.9850352,0.001982101,0.0001546048,0.001704188,0.0009013838,0.0000186372,0.00002960753,0.000003833298,0.01017049],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4822758,"threshold_uncertainty_score":0.9980404,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1410542900385631,"score_gpt":0.2464599631781169,"score_spread":0.1054056731395538,"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."}}