Characterization of key off-flavor compounds in soybean and their dynamic changes during progressive processing.

Front Nutr · 2026 · PMC13342255 · PMID 42421931

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hedged sentences

0.0100

closest p · 0.2× alpha

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boldest claim

The sentences

highly significantp < 0.01actually significant

Moreover, highly significant differences were reported ( p < 0.01), when 1-pentanol, nonanal, and 1-octen-3-ol were omitted, respectively.

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a decreasing trendno p-value reported

As shown in Figure 3 , most of the 10 key odor-active compounds exhibited a decreasing trend.

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