Evidence map›Paper›PMID 35494377›Full record

ArticleRSC advances2021

Prediction of flavor and retention index for compounds in beer depending on molecular structure using a machine learning method.

Yu-Tang Wang, Zhao-Xia Yang, Zan-Hao Piao, Xiao-Juan Xu, Jun-Hong Yu, Ying-Hua Zhang

Abstract read
In one paragraph

Article in RSC advances, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.

0numbers the graph read from it
0cells of the map it votes in
7citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

7 citing papers in PubMed.

  1. Article
  2. Review
  3. Review
  4. Review
  5. Article
  6. Review
  7. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Yu-Tang WangDepartment of Food Science, Northeast Agricultural University Harbin 150030 PR China.
Zhao-Xia YangState Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd Qingdao 266061 Shandong China yujh@tsingtao.com.cn.
Zan-Hao PiaoDepartment of Food Science, Northeast Agricultural University Harbin 150030 PR China.
Xiao-Juan XuDepartment of Food Science, Northeast Agricultural University Harbin 150030 PR China.
Jun-Hong YuState Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd Qingdao 266061 Shandong China yujh@tsingtao.com.cn.
Ying-Hua ZhangDepartment of Food Science, Northeast Agricultural University Harbin 150030 PR China.ORCID https://orcid.org/0000-0002-3904-8381

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In order to make a preliminary prediction of flavor and retention index (RI) for compounds in beer, this work applied the machine learning method to modeling depending on molecular structure. Towards this goal, the flavor compounds in beer from existing literature were collected. The database was classified into four groups as aromatic, bitter, sulfury, and others. The RI values on a non-polar SE-30 column and a polar Carbowax 20M column from the National Institute of Standards Technology (NIST) were investigated. The structures were converted to molecular descriptors calculated by molecular operating environment (MOE), ChemoPy and Mordred, respectively. By combining the pretreatment of the descriptors, machine learning models, including support vector machine (SVM), random forest (RF) and

Identifiers

PMID35494377
PMCPMC9044825

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.