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. 2023 Jun 2;12(11):2252. doi: 10.3390/foods12112252

Figure 4.

Figure 4

The total peak volume of the volatile flavor compounds in terms of aldehydes, ketones, alcohols, esters, furans acid and others detected in different varieties (S1: Atlantic, S2: Russet Burbank, S3: Longshu No. 23, S4: Longshu No. 7, S5: Longshu No. 14, S6: Longshu No. 16). All values were expressed as mean ± SD. Significant differences between different varieties via Duncan’s test were expressed by different small letters (p < 0.05).