A Comparative Analysis of the Flavor, Aroma, and Compositions in Three Levels of Stir-Frying <i>Cyperus rotundus</i> Using E-Tongue, E-Nose, and HS-GC-MS

<div>Multivariate statistical analysis of metabolic profiles derived from various sf-CR samples: PCA score plot (a) and volcano plots: (b) LY vs. Y; (c) LY vs. B; (d) Y vs. B.</div>

Journal of Food Biochemistry

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Figure 3

Figure 3: A Comparative Analysis of the Flavor, Aroma, and Compositions in Three Levels of Stir-Frying <i>Cyperus rotundus</i> Using E-Tongue, E-Nose, and HS-GC-MS 

Figure 3 | A Comparative Analysis of the Flavor, Aroma, and Compositions in Three Levels of Stir-Frying Cyperus rotundus Using E-Tongue, E-Nose, and HS-GC-MS 