Barely Significant
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Integrating Free Amino Acid Profiles with Flavoromics to Characterize the Flavor Characteristics of Different <i>Morchella</i> Species.

Foods · 2026 · PMC13116253 · PMID 42073312

Europe PMCDOI
2
hedged sentences
0.0100
closest p · 0.2× alpha
0.0100
boldest claim

The sentences

highly significantp < 0.01actually significant
The mushroom-characteristic VOCs 1-Octen-3-one showed highly significant positive correlations with the bitter amino acids Met and Phe ( p < 0.01).

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an increasing trendno p-value reported
Notably, the average amino acid content of the five cultivated Morchella species was 36.24 mg/g, while that of the seven wild species was 33.76 mg/g dry weight, showing an increasing trend in the cultivated group.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.