Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis

<div>Optimal number of clusters based on the aroma profiles of SFB samples calculated by <i>k</i>-means algorithm (a); dendrogram based on UPGMA (b); dendrogram based on Bray–Curtis distance calculated using Mahalanobis distances as well as MANOVA (c).</div>

Journal of Analytical Methods in Chemistry

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Figure 4

Figure 4: Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis 