GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages

Figure 6

Relative contents and change curves of volatile flavor compounds in Ejiao at different processing stages. (a, b) Alcohols, (c) aldehydes, (d) ketones, (e) esters, and (f) pyrazines, pyrrole, thiazole, and dimethyl disulfide.

(a)

(b)

(c)

(d)

(e)

(f)