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

Figure 3

(a) PLS-DA plot of groups based on dominant aroma compounds (relative content >1%). (b) Potential synthetic route of the dominant and differential aroma compounds. The red labels represent the codetected and dominant compounds, and the underlined labels represent the differential compounds with VIP > 1.

(a)

(b)