Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times
Why this work is in the frame
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Bibliographic record
Abstract
One approach to refining the taste of Sargassum tea involves subjecting it to fermentation to produce Kombucha tea. This study was designed to assess the impact of fermentation duration and various types of sugars on the sensory attributes of Seaweed Kombucha, alongside the physicochemical properties and flavor profile associated with the optimal sugar type and a fermentation duration. Seaweed Kombucha samples were subjected to treatments involving different sugars (sucrose, sorbitol, and steviol) and fermentation duration of 9 days, with sampling intervals at days 0, 3, 5, 7, and 9. The characteristics of Seaweed Kombucha were evaluated based on parameters such as pH, alcohol content, color, total sugar content, and sensory analysis. Utilizing hedonic sensory assessment, the most favorable Seaweed Kombucha sample was identified as the one treated with steviol sugar and fermented for 3 days. The sensory flavor profile of Seaweed Kombucha was elucidated through Check-All-That-Apply (CATA) and Gas Chromatography-Mass Spectrometry (GC-MS) methodologies. The optimal Seaweed Kombucha sample exhibited a volatile compound profile comprising acids, alcohols, ketones, heterocyclic compounds, and other constituents.
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Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it