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

Table 1

Sensors and their main sensitive substances of PEN3.5 E-nose.

Number	Sensor name	Mainly sensitive substance	Sensitivity (mL·m^−3)
1	W1C	Aromatic compounds	10
2	W5S	Nitrogen oxides	1
3	W3C	Ammonia and aromatic compounds	10
4	W6S	Hydrogen	100
5	W5C	Alkenes and aromatic compounds	1
6	W1S	Methane	100
7	W1W	Terpene, sulfides compounds	1
8	W2S	Alcohols, partially aromatic compounds	100
9	W2W	Aromatic compounds and organic sulfides	1
10	W3S	Alkenes	10