Effects and mechanisms of various distiller's grains on volatile organic compounds in fermented pigeon meat.

Food Chem X · 2026 · PMC12818259 · PMID 41567556

Europe PMC DOI

hedged sentences

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantP < 0.01actually significant

Ethanol represented the primary source of intergroup variation in VOCs, showing highly significant positive correlations with melilotoside and neopinone ( P < 0.01) and significant negative correlations with mycinamicin VII and erythronic acid ( P < 0.05).

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an increasing trendno p-value reported

Notably, throughout the fermentation process, the concentration of hexanoic acid showed an increasing trend in all groups.

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