Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose.

Foods · 2022 · PMC9689316 · PMID 36429139

Europe PMC DOI

hedged sentences

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closest p · 1.0× alpha

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boldest claim

The sentences

highly significantp < 0.05actually significant

The differences between the irradiated group (3 and 9 kGy) and blank control groups were highly significant ( p < 0.05).

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an increasing trendno p-value reported

Irradiated aromatic compounds in the treatment groups showed an increasing trend, which might be because the free radicals generated during the irradiation process promoted the substitution reaction of the benzene ring.

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