Cholesterol Modifies Nutritional Values and Flavor Qualities in Female Swimming Crab (Portunus trituberculatus)

Figure 5

Effects of dietary cholesterol levels on volatile compounds in the muscle of female swimming crab. (a) Hierarchical cluster analysis (HCA) and heat map visualization of samples and volatile compounds of muscle; (b) principal component analysis (PCA) of all volatile compounds.; (c) relative concentration (ng/g) of different kinds of volatile compounds of muscle; (d) relative expression of genes of aspartate lipoxygenase (lox), alcohol dehydrogenase (adh), and branched-chain amino acid transaminase (bcat) in the muscle of female swimming crab. Data are reported as the mean and SEM of four replicates. Columns represent means with bars indicating standard error. Values within the same row with different superscripts are significantly different .

(a)

(b)

(c)

(d)