Fig. 2.

Aroma profiles of cooked (solid line) and reheated (broken line) Chinese stewed beef (A), OPLS-DA correlation bi-plot of the relationship between 36 aroma-active compounds (OAVs) (green plots) and sensory attributes (red plots) (B), OPLS-DA model permutation test plots (C), aroma profiles of cooked (solid line) and cooked-recombinant (broken line) (D), and aroma profiles of reheated (solid line) and reheated-recombinant (broken line) (E). (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)