Figure 3. (a) Scores plot of flavor components influencing the lingering cup aroma in 30 SFB samples; (b) VIP plot illustrating the quantity of flavor compounds, summarizing the significance of variables in explaining the flavor compounds and their correlation with SFB samples, ranked from high to low

From

Characterization of the Key Flavor Compounds Contributing to the Lingering Cup Aroma in Sauce-Flavor Baijiu Using Sensomics and Flavoromics

Nian Cao, Yubo Yang, Li Wang, Fan Yang

Journal of Food and Nutrition Research. 2024, 12(10), 461-470 doi:10.12691/jfnr-12-10-8