In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food.

J Texture Stud · 2025 · PMC12665334 · PMID 41319273

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hedged sentences

0.0001

closest p · 0.0× alpha

0.0700

boldest claim

The sentences

highly significantp < 0.0001actually significant

When considering only the oil content factor across the three extrusion conditions, a highly significant effect of oil content on glutamate release was observed ( p < 0.0001) (Figure 7 ).

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marginally significantp = 0.07so close (0.05 < p ≤ 0.1)

This effect was marginally significant when salt was applied on the plate ( F (6383,7) = 2.14, p = 0.07) and was not significant for unsalted carrots ( F (310,7) = 1.47, p = 0.25).

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