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

Figure 5

(a) Profiles of aroma compounds determined by those three methods. (b) Correlation analysis of the five sensory descriptors and dominant aroma compounds. GC-MS, GC-Q-TOF/MS, and GC-Orbitrap-MS were used to analyze the potential aroma compounds of butter hotpot, and those were clustered into five descriptors in terms of their aroma characters.

(a)

(b)