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

<div>Aroma-active compounds identified by ROAV and VIP. Volatile compounds with VIP &gt; 1 and volatile compounds with VIP &lt; 1 are represented by red and green, respectively.</div>

Journal of Analytical Methods in Chemistry

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Figure 7

Figure 7: Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis 