The Aroma Composition of Baby Ginger Paocai

<table class="figure-group"><tr class="fig-image" id="a"><td><object data="https://static.hindawi.com/articles/jfq/volume-2017/7653791/figures/7653791.fig.001a.svgz" name="7653791.fig.001a" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(a) </b>Percentage of olefine, ester, aldehyde, alcohol, and other compounds</td></tr><tr class="fig-image" id="b"><td><object data="https://static.hindawi.com/articles/jfq/volume-2017/7653791/figures/7653791.fig.001b.svgz" name="7653791.fig.001b" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(b) </b>Percentage of OCM, SH, MH, OCS, and other compounds</td></tr></table>

<div>Percentage of the different chemical groups of components present in the two baby ginger samples.</div>

Journal of Food Quality

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Figure 1

Figure 1: The Aroma Composition of Baby Ginger Paocai 