## 4 Results and Discussion
### Study on High-Reputation Products and Their Related Ingredient Characteristics
#### 4.2.3 Spatial Distribution of Ingredients in High-Reputation Products  
Building on the adjusted product ratings, we next examine the ingredients that frequently appear in high-reputation products, referred to here as \"reputation-related ingredients\". Among the 452 ingredients that appear in products with more than three reviews, we define an ingredient's \"popularity index\" as the ratio of its occurrences in high-reputation products to its total occurrences. Ingredients whose indices exceed the upper quartile are deemed more popular and are identified as high-reputation-related ingredients.  
Figure 6: Spatial distribution of high-reputation products and statistics of review topics. (**A**,**B**) Distribution of products based on adjusted sentiment scores (**A**) and original rating scores (**B**). (**C**) Relative sentiment scores for five regions across five review topics.  
Figure 7 presents the spatial distribution of high-reputation-related ingredients. These ingredients are generally located in the second and third quadrants of the space, especially near the bottom of the second quadrant (Figure 7, Region 1) and at a 45-degree downward angle in the third quadrant (Figure 7, Region 2). Both regions emphasize organic and plant-based ingredients but differ slightly in ingredient sources, nutritional characteristics, flavors, and potential usage scenarios. Region 1 places greater focus on traditional grains (such as oats, buckwheat, corn, and flax) and sweeteners (such as cane juice, oat syrup, or cane/beet molasses), making them suitable for traditional baked goods. By contrast, Region 2 highlights protein-rich, gluten-free alternatives (e.g., gluten-free oats, chia seeds, almond flour, pumpkin seeds) along with sweeteners containing richer nutrients and lower glycemic indices (e.g., coconut sugar, maple sugar, palm sugar), catering to more specialized dietary needs.  
Comparing the positive and negative sections of the TSNE2 dimension in the ingredient space, ingredients in the first and second quadrants show an average popularity index of just 0.10. In other words, on average, only 10% of products containing these ingredients have high reputations. Moreover, this tendency becomes more pronounced as the TSNE2 dimension coordinate increases: for products with TSNE2 > 20, the average popularity index falls to 0.05. These ingredients include many food additives (e.g., guar gum, cyanocobalamin), synthetic colorants (Red 40 Lake, Yellow 6 Lake, Yellow 5 Lake), and less frequently used auxiliary vitamins and trace elements (e.g., manganese sulfate, calcium phosphate, magnesium oxide, vitamin K1, biotin). In contrast, ingredients in the third and fourth quadrants have an average popularity index of 0.31. Specifically, the two clusters of high-reputation-related ingredients in Figure 7 maintain average popularity indices of 0.67 (Region 1) and 0.61 (Region 2). In these two regions, more than 60% of products containing these ingredients are highly reviewed on average. This pattern reflects consumers' preference for a more natural and health-oriented approach to balancing nutrient intake while reducing artificial additives.