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

Figure 6

Differential aroma compounds determined by GC-Q-TOF/MS and GC-Orbitrap-MS methods compared to GC-MS. Those aroma compounds are detectable by GC-Q-TOF/MS and GC-Orbitrap-MS, with discrepancies in the relative content.