Comparative characterization and contribution of key aroma compounds in the typical base liquor of <i>Jiang</i>-flavor <i>Baijiu</i> from different distributions in the Chinese Chishui River basin.

Food Chem X · 2023 · PMC10589752 · PMID 37868367

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

The 3-methylbutanoic acid ethyl ester (fruity aroma) was produced by the biosynthesis of the branched chain amino acid, l -leucine, as a precursor and shows the highly significant largest OAV in the Jiangxiang (OAV: 12525.24) (p < 0.01) and Jiaodixiang (OAV: 16964.21) (p < 0.01) typical base liquors.

also in 132,142 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.