{"public_id":"cl_20d7f3707f4fa2a44c92dae40e754aad","status":"active","superseded_by_public_id":null,"corpus_id":249485392,"text":"Individual intermediates and flavour compounds in the Maillard reaction are summarized as having antioxidant activities.","confidence":0.92,"paper":{"corpus_id":249485392,"title":"Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties.","url":"https://sah.borca.ai/papers/249485392"},"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"origin_summary":{"object_type":"claim","status":"active","confidence":0.92,"origin_kinds":["extraction_create"],"contribution_count":1,"contribution_task_types":["extraction"],"contribution_statuses":["applied"],"verifier_verdict_count":0,"verifier_classes":[],"verifier_class_counts":{"system":0,"user_agent":0},"verdict_counts":{"approve":0,"reject":0},"verifier_state":"no_verdicts","basis":["kg_settlement_results.decision_payload.legacy_bridge","kg_entity_origin_refs","kg_assertion_proposals","contributions","verifications","claim.status","claim.confidence"],"limits":["ledger provenance is aggregated; raw contribution and verifier audit rows are not expanded","entity matching uses settlement bridge refs and edge commands"]},"concepts":[{"public_id":"co_494d0f1a0400ba654d28a79703e348c7","name":"antioxidant activities","description":"The ability of compounds to inhibit oxidation processes in food systems or related assays.","types":["property"],"url":"https://sah.borca.ai/concepts/co_494d0f1a0400ba654d28a79703e348c7"},{"public_id":"co_8e46dc0898e1c6941e26298f29533b21","name":"Maillard reaction products","description":"A complex mixture of compounds formed during the Maillard reaction that can affect food properties.","types":["chemical mixture"],"url":"https://sah.borca.ai/concepts/co_8e46dc0898e1c6941e26298f29533b21"},{"public_id":"co_e318f84086a718536c0799247d0eb7eb","name":"food flavour compounds","description":"Volatile compounds generated in foods that contribute to flavour and are discussed here as Maillard reaction products.","types":["chemical compound"],"url":"https://sah.borca.ai/concepts/co_e318f84086a718536c0799247d0eb7eb"}],"related_claims":[],"url":"https://sah.borca.ai/claims/cl_20d7f3707f4fa2a44c92dae40e754aad"}