A Comparative Analysis of the Flavor, Aroma, and Compositions in Three Levels of Stir-Frying Cyperus rotundus Using E-Tongue, E-Nose, and HS-GC-MS

Figure 1

Comparison of flavor with different levels of sf-CR: radar plot (a), principal component analysis score plot (b), HCA dendrogram (c), and group error histogram (d) for flavor information. (The symbol “” represents the significance of the difference, and numbers 1 to 3 represent  < 0.05, 0.01, and 0.001, respectively).

(a)

(b)

(c)

(d)