Fig. 4.

Fig. 4. Comparison of aroma compoundse-nose signal values in WiKim0194-fermented malt wort. (A) The PCA scores constructed based on the composition of aroma compounds obtained from GC-MS. (B) The PCA scores constructed based on the composition of e-nose signal value profiles. (C) Key fermentative aroma compounds in fermented malt wort obtained from GC-MS. (D) Key fermentative aroma compounds based on e-nose signal values. All experiments were conducted in triplicate.

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