Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments.

Foods · 2020 · PMC7231236 · PMID 32252248

Europe PMC DOI

hedged sentence

0.0010

closest p · 0.0× alpha

0.0010

boldest claim

The sentences

highly significantp < 0.001actually significant

The triangle test showed that highly significant differences ( p < 0.001) exist between the complete recombination sample and M 5 and that 2-acetyl-1-pyrroline is a key odorant in THSL.

also in 132,142 other papers

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.