Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

Figure 1

Relative percentage content, standard deviations (n = 3 samples and triplicate analysis), and quantity of substance of free aroma compounds of roasted mutton obtained in independent experiments with four kinds of spices (sample A, only salt; sample B, Chinese prickly ash; sample C, Amomum tsao-ko; sample D, cumin; sample E, ginger). Different colors indicate different compound classes, and the area size of the rectangle is different due to different contents.