Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology

<div>(a) Relative content of classified volatiles and cluster analysis. (b) PCA plot of groups based on volatile compounds. Volatile compounds are classified into eight classifications in terms of their chemical structure.</div>

Journal of Food Quality

fig1

Figure 1

Figure 1: Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology 