Comprehensive Investigation of Grade-Specific Aroma Signatures in Nongxiangxing Baijiu Using Flavoromics Approaches.

Foods · 2025 · PMC12610442 · PMID 41227751

Europe PMC DOI

hedged sentence

0.0010

closest p · 0.0× alpha

0.0010

boldest claim

The sentences

highly significantp ≤ 0.001actually significant

Omitting acetic acid and butanoic acid caused differences in B1, G2, and G1 (0.01 < p ≤ 0.05), with acetic acid showing a significant difference in GP (0.01 < p ≤ 0.05) and butyric acid a highly significant difference ( p ≤ 0.001).

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