{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002800056,0.0003718504,0.0001874205,0.001480118,0.0003656564,0.0005671437,0.0001303522,0.0002063796,0.001173878],"category_scores_gemma":[0.0003629795,0.0001434287,0.0004537137,0.001120358,0.0001744485,0.0004018325,0.0002357828,0.0001963616,0.000390074],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002125951,"about_ca_system_score_gemma":0.0002466805,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.004984194,"about_ca_topic_score_gemma":0.01349535,"domain_scores_codex":[0.9997275,0.00001983776,0.00002632591,0.00008033356,0.00009670654,0.00004926744],"domain_scores_gemma":[0.9995099,0.00004291808,0.0001592457,0.0000261946,0.0002165831,0.00004500428],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0007529752,0.000081733,0.6910154,0.0002636883,0.0002302049,0.0003622476,0.0006833833,0.0002218392,0.2406051,0.0001168651,0.0002295564,0.06543687],"study_design_scores_gemma":[0.000004058348,0.0003537895,0.9688038,0.0000182957,0.0001250251,0.0004829859,0.0009800834,0.0003335311,0.02654188,0.00005752861,0.002277947,0.00002099661],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972804,0.0004673401,0.0007203174,0.00001098941,0.000005300504,0.00001749429,0.0003703925,0.00001686643,0.001110988],"genre_scores_gemma":[0.9944367,0.0005424448,0.002284067,0.00003593534,0.000005625796,0.00001455168,0.0008765116,0.00001148062,0.00179264],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004984194,"threshold_uncertainty_score":0.009910405,"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."}}