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. 2016 Mar 3;11(3):e0150524. doi: 10.1371/journal.pone.0150524

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© 2016 Takahashi, Kohno

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Fig 3 — Heatmap showing the metabolic profiles of 13 sake samples (7 of highly ranked sake, 3 of inharmonious bitter tasting sake, and 3 of sake with fatty acid odors) analyzed in duplicate. Maximum to minimum level is represented by a red-gray-green color scheme. The values of m/z of the unknown compounds XA0004, XA0012, XA0017 are 144.0292, 166.0154, and 186.1124, respectively, by the anion detection mode. The values of m/z of the unknown compounds XC0016, XC0017, XC0040, and XC0120 are 129.0646, 130.0977, 174.0861, and 298.0518, respectively, by the cation detection mode.