Fig. 1.

2D–topographic plots of volatile organic compounds in traditional Huangjiu during fermentation (A); The fingerprint of volatile profiles in traditional Huangjiu during fermentation (B) (Each row represents all the signal peaks selected in a traditional Huangjiu sample, and each column represents the signal peaks of the same volatile compounds in different samples. C1, C2, C3, C4 and C5 correspond to the Huangjiu samples fermented for 0d, 22d, 45d, 67d, and 90d, respectively).