Barely Significant
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Sugar stress attenuates fruity aroma in sweet wine by suppressing ethyl ester biosynthesis: Insights from integrated sensory, metabolome, and transcriptomic analyses.

Food Chem X · 2026 · PMC12926643 · PMID 41737374

Europe PMCDOI
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highly significantP < 0.05actually significant
The results showed that the blue module exhibited a highly significant positive correlation with ethyl butanoate, ethyl octanoate, ethyl decanoate, ethyl ( E )-3-hexenoate, and ethyl 9-decenoate (correlation coefficient ≥ 0.8, P < 0.05), while the turquoise module showed a highly significant negative correlation with ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl hexadecanoate, ethyl ( E )-3-hexenoate, and ethyl 9-decenoate (correlation coefficient ≤ −0.8, P < 0.05).

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