{"id":"W2792823508","doi":"10.1016/j.foodchem.2018.03.097","title":"Detailed characterization of glycosylated sensory-active volatile phenols in smoke-exposed grapes and wine","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of British Columbia, Okanagan Campus; Okanagan University College; Kelowna General Hospital; University of British Columbia","funders":"Consejo Nacional de Ciencia y Tecnología; Canada Foundation for Innovation","keywords":"Glycoside; Wine; Chemistry; Aglycone; Smoke; Phenols; Fragmentation (computing); Pomace; Food science; Chromatography; Organic chemistry; Biology","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":[0.00008200178,0.0002274221,0.0001230454,0.0002540135,0.0001916156,0.0002363241,0.0001101307,0.0001869823,0.0008035551],"category_scores_gemma":[0.0001064425,0.00009117331,0.0002954488,0.0001980169,0.000148389,0.0001785706,0.0001514004,0.0002830097,0.0001322554],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001324076,"about_ca_system_score_gemma":0.0001498575,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001669616,"about_ca_topic_score_gemma":0.001866666,"domain_scores_codex":[0.9999394,0.000004634651,0.000002456295,0.00001774948,0.00001820801,0.00001737228],"domain_scores_gemma":[0.9999473,0.00000825697,0.000008401031,0.000004712588,0.0000164487,0.00001489845],"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":[0.0001080495,0.000009055721,0.001151625,0.00001454216,0.000006671929,0.00004246665,0.00002998984,0.00002816987,0.997771,0.00002458379,0.000007459874,0.0008064301],"study_design_scores_gemma":[0.000004915401,0.00038155,0.1308478,0.000006266984,0.00003133639,0.00031181,0.000246257,0.000948689,0.8661047,0.0001065753,0.0009993337,0.00001064066],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977799,0.0003410565,0.0011427,0.00001309253,0.000008046411,0.000008631082,0.0002691378,0.000007760707,0.0004296356],"genre_scores_gemma":[0.9962878,0.0003247338,0.001002367,0.00002952659,0.000005546484,0.000009404059,0.0008125133,0.00000927622,0.001518831],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001669616,"threshold_uncertainty_score":0.00331986,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02049266627486233,"score_gpt":0.2138103596343596,"score_spread":0.1933176933594973,"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."}}