| Typicality: | 0.508 |
| Saliency: | 0.437 |
| by heating the malt | 4 | manner |
| mostly | 3 | degree |
| during the baking process | 2 | temporal |
| enzyme → be → deactivated | 30 |
| enzyme → be → neutralized | 3 |
| negative | neutral | positive |
| 0.226 | 0.673 | 0.102 |
| Raw frequency | 33 |
| Normalized frequency | 0.437 |
| Modifier score | 0.720 |
| Perplexity | 223.387 |