Figure S3. The (a) volatile compounds and (b) aroma representative compounds response of cup aroma varied with nitrogen blowing time

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