To test this interpretability framework, we deployed FART on six compounds with known labels as shown in Figure , where two (compounds 4 and 6) were not in the dataset collected in this work. For molecules labeled as sour for example, FART typically highlights the acid group, as is the case for p-anisic acid (1). Notably, even upon a small chemical change essentially one carbon atom, where the acid group is esterified to yield methyl anisate (2), FART reassigns a new label which can also be seen in the integrated gradients for the new compound. The methyl group of the ester is now relevant for the predicted sweet taste. This has some grounding in truth as esters broadly, and methyl anisate in particular, are common flavor and odor chemicals with typically fruity flavors and aromas, which would likely be labeled as sweet by a human panelist .