Barely Significant
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Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma of <i>Monascus</i>-fermented cheese.

Curr Res Food Sci · 2026 · PMC12876307 · PMID 41657719

Europe PMCDOI
1
hedged sentence
0.0010
closest p · 0.0× alpha
0.0010
boldest claim

The sentences

highly significantp < 0.001actually significant
1 highlighted this dynamic transformation process, in which fermented, fruity, creamy, milky-off, and sour aromas exhibited highly significant differences ( p < 0.001), while musty aromas also reached a substantial level.

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