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. 2022 Feb 22;11(5):628. doi: 10.3390/foods11050628

Table 4.

Addition tests’ results to explain woody aroma.

Added Compounds a Correct Answers/Panelists b p Value c Significant Level d Difference Description
3-Methyl butanal 11/12 0.000 *** More fresh, less woody
Dimethyl sulfide 10/12 0.001 ** More fresh, less woody
Benzeneacetaldehyde 9/11 0.001 ** More floral, less woody
(E,Z)-2,6-Nonadienal 9/11 0.001 ** More fresh, less woody
(E)-2-Nonenal 7/10 0.020 * More fatty, less woody
Linalool 7/11 0.039 * More floral, less woody
β-Damascenone (+50%) 7/11 0.039 * Sweeter, less woody
Methional 7/11 0.039 * Sweeter, less woody
Geraniol 7/11 0.039 * More floral, less woody
2-Methyl-propanal 6/12 0.178 - -
Hexanal 5/10 0.213 - -
Coumarin 5/10 0.213 - -
2-Methyl butanal 4/10 0.441 - -
Dimethyl trisulfide 4/10 0.441 - -

a Aroma volatiles were added in 1Y-KBT infusion individually, same as the concentrations in FKBT infusion, and β-damascenone was added to150% level than original. b Number of correct answers/all addition test participants. c The statistical significance (p value) of the addition test was evaluated by binomial test tables. d ***, very highly significant (p < 0.001); **, highly significant (0.001 ≤ p ≤ 0.01); *, significant (0.01< p ≤ 0.05); and -, not significant (p > 0.05).