Barely Significant
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Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS.

Foods · 2023 · PMC10001307 · PMID 36900584

Europe PMCDOI
1
hedged sentence
0.0100
closest p · 0.2× alpha
0.0100
boldest claim

The sentences

highly significantp < 0.01actually significant
The compounds 3-ethyl-benzaldehyde, 3-methyl-3-buten-1-ol, 2-propyl-1-heptanol, 2,3-dimethyl-1-butanol, and 2-ethyl-hexanoic acid showed highly significant negative correlations with the heat-sensitive indicators furosine and lactulose when the heat treatment temperature of milk increased ( p < 0.01); a highly significant positive correlation with immunoglobulin G, α-lactoalbumin, and β-lactoglobulin ( p < 0.01); and a significant positive correlation with lactoferrin ( p < 0.05).

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