Comparative Analysis of Bioactive Compounds and Flavor Characteristics in Red Fermentation of Waxy and Non-Waxy Millet Varieties.

Similarly, the yellow pigment showed highly significant positive correlations with the orange pigment ( r = 0.96, p < 0.001), red pigment ( r = 0.99, p < 0.001), and 1-hepten-4-ol ( r = 0.74, p < 0.01), and highly significant negative correlations with ε-caprolactone ( r = −0.69, p < 0.01), 1,2-benzisothiazole ( r = −0.61, p < 0.05), and 2,2-dimethyl-3,4-pentadienal ( r = −0.63, p < 0.05).

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