Class information for:
Level 1: 2 METHYL 3 FURANTHIOL//MAILLARD REACTION//AROMA EXTRACT DILUTION ANALYSIS

Basic class information
Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
9 4 PLANT SCIENCES//FOOD SCIENCE & TECHNOLOGY//AGRONOMY 1475572
265 3       FOOD SCIENCE & TECHNOLOGY//JOURNAL OF FOOD ENGINEERING//DRYING TECHNOLOGY 45179
1819 2             ACRYLAMIDE//MAILLARD REACTION//GLYCIDAMIDE 6557
7613 1                   2 METHYL 3 FURANTHIOL//MAILLARD REACTION//AROMA EXTRACT DILUTION ANALYSIS 1371

Terms with highest relevance score


rank Category termType chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 2 METHYL 3 FURANTHIOL authKW 176568 1% 59% 13
2 MAILLARD REACTION authKW 122251 7% 6% 94
3 AROMA EXTRACT DILUTION ANALYSIS authKW 106689 2% 17% 27
4 VOLATILE COMPOUNDS authKW 106434 8% 5% 103
5 MEAT FLAVOR authKW 103430 1% 50% 9
6 PYRAZINES authKW 89564 2% 14% 27
7 BIOCHIM ALIMENTAIRE IND address 75223 0% 55% 6
8 MEAT AROMA authKW 73555 0% 80% 4
9 BEEF AROMA authKW 68960 0% 100% 3
10 ENZYME HYDROLYZED VEGETABLE PROTEIN authKW 68960 0% 100% 3

Web of Science journal categories


chi_square_rank Category chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 Food Science & Technology 59376 75% 0% 1028
2 Chemistry, Applied 24735 40% 0% 548
3 Agriculture, Multidisciplinary 24423 28% 0% 383
4 Nutrition & Dietetics 1228 8% 0% 116
5 Fisheries 895 5% 0% 73
6 Chemistry, Analytical 190 7% 0% 90
7 Chemistry, Multidisciplinary 134 9% 0% 130
8 Agronomy 66 2% 0% 34
9 Agriculture, Dairy & Animal Science 17 1% 0% 18
10 Biochemical Research Methods 5 2% 0% 23

Address terms


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 BIOCHIM ALIMENTAIRE IND 75223 0% 55% 6
2 EQUIPE RECH QUALITE AROMAT ALIMENTS 45973 0% 100% 2
3 TYPICITE AROMAT AUTHENTIFICAT 45973 0% 100% 2
4 BIOCHIM IND ALIMENTAIRE 45969 0% 50% 4
5 GRAZING MEAT PROD TEAM 34477 0% 50% 3
6 BIOCHIM ALIMENTAIRE 31919 0% 28% 5
7 MOL SENSORY SCI 31919 0% 28% 5
8 EQUIPE RECH QUAL AROMAT ALIMENTS 30647 0% 67% 2
9 YEAST EXTRACT SEASONING 30647 0% 67% 2
10 A GENETO 22987 0% 100% 1

Journals


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 68197 23% 1% 320
2 ACS SYMPOSIUM SERIES 14428 7% 1% 97
3 JOURNAL OF FOOD SCIENCE 12792 7% 1% 91
4 NAHRUNG-FOOD 12420 3% 2% 36
5 ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG 11557 2% 2% 30
6 FOOD CHEMISTRY 7903 6% 0% 87
7 LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 6372 1% 2% 15
8 ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY 5546 1% 2% 10
9 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 5305 4% 0% 50
10 BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES 5288 2% 1% 21

Author Key Words


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass LCSH search Wikipedia search
1 2 METHYL 3 FURANTHIOL 176568 1% 59% 13 Search 2+METHYL+3+FURANTHIOL Search 2+METHYL+3+FURANTHIOL
2 MAILLARD REACTION 122251 7% 6% 94 Search MAILLARD+REACTION Search MAILLARD+REACTION
3 AROMA EXTRACT DILUTION ANALYSIS 106689 2% 17% 27 Search AROMA+EXTRACT+DILUTION+ANALYSIS Search AROMA+EXTRACT+DILUTION+ANALYSIS
4 VOLATILE COMPOUNDS 106434 8% 5% 103 Search VOLATILE+COMPOUNDS Search VOLATILE+COMPOUNDS
5 MEAT FLAVOR 103430 1% 50% 9 Search MEAT+FLAVOR Search MEAT+FLAVOR
6 PYRAZINES 89564 2% 14% 27 Search PYRAZINES Search PYRAZINES
7 MEAT AROMA 73555 0% 80% 4 Search MEAT+AROMA Search MEAT+AROMA
8 BEEF AROMA 68960 0% 100% 3 Search BEEF+AROMA Search BEEF+AROMA
9 ENZYME HYDROLYZED VEGETABLE PROTEIN 68960 0% 100% 3 Search ENZYME+HYDROLYZED+VEGETABLE+PROTEIN Search ENZYME+HYDROLYZED+VEGETABLE+PROTEIN
10 SHEEP FAT 68960 0% 100% 3 Search SHEEP+FAT Search SHEEP+FAT

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.

Classes with closest relation at Level 1


rank cluster_id2 link
1 22825 2 ACETYL 1 PYRROLINE//BADH2//FRAGRANT RICE
2 5767 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//MELANOIDINS
3 15689 SOY SAUCE//FISH SAUCE//TETRAGENOCOCCUS HALOPHILUS
4 24236 TASTE ENHANCER//KOKUMI//ALAPYRIDAINE
5 24030 FURANEOL//2 5 DIMETHYL 4 HYDROXY 32H FURANONE//MICROVIAL INSERT THERMAL DESORPTION
6 27052 PASTURE FEEDING//DIET AUTHENTICATION//FEED TRACERS
7 2846 WINE//AROMA//METHOXYPYRAZINES
8 25873 1 OCTEN 3 OL//10 OXO TRANS 8 DECENOIC ACID//DRIED SHIITAKE MUSHROOM
9 20752 COCOA BEANS//COCOA FERMENTATION//COCOA BEAN FERMENTATION
10 7379 LIPID OXIDATION//OXIDATIVE STABILITY//BULK OIL

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