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 2

Comparison of the aroma of different levels of sf-CR: principal component analysis score plot (a) and loading plot (b), HCA dendrogram (c), and group error histogram (d) for aroma 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)