Figures index

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
  • Scheme 1. Analysis process for identifying key flavor contributors to the lingering cup aroma of SFB
  • Figure 1. Sensory profile of cup aroma of SFB
  • Figure 2. (a) Durability of lingering cup aroma for different prices with SFBs; (b) PCA for lingering cup aroma description
  • 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
  • Figure 4. Aroma profiles of the lingering cup aroma in SFB in comparison with aroma recombination models (model A, recombination model)
  • Figure 5. Peak area response of key aroma substances in model A compared with omission test sample (model A, recombination model)
  • Figure S1. Influence of the volume of SFB samples on the flavor compounds response of the cup aroma
  • Figure S2. The sensory intensity of cup aroma varied with nitrogen blowing time
  • Figure S3. The (a) volatile compounds and (b) aroma representative compounds response of cup aroma varied with nitrogen blowing time
  • Figure S4. Influence of the (a) extraction temperature and (b) extraction time on the flavor compounds response of the lingering cup aroma