Similarly, FART gave higher weight to the polyphenol or more specifically the flavenoid scaffold of catechin (3) which is a shared substructure among many bitter-tasting compounds . This approach to interpretability does also extend to molecules that were not part of our dataset, such as compound 4, which is an analog of a known umami tastant, cyclopropanecarboxylic acid (2-isopropyl-5-methyl-cyclohexyl)-amide. Interestingly, the amide group, a feature of many umami molecules, particularly peptides, is overwhelmingly responsible for this classification. While sensible in the context of this molecule, this also highlights some of the limitations of this approach as an amide group alone is not sufficient to elicit an umami taste. For the artificial sweetener saccharine (5), the sultam functional group with its sulfur-nitrogen bond is highlighted which is a pattern shared for example with another sweetener, cyclamate .