Figure - PMC

Skip to main content

An official website of the United States government

Here's how you know

Here's how you know

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

View full-text article in PMC

. 2019 Jul 4;10:1520. doi: 10.3389/fmicb.2019.01520

Search in PMC
Search in PubMed
View in NLM Catalog
Add to search

Copyright © 2019 Liu, Feng, Wu, Huang, Chen, Li and Xu.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

PMC Copyright notice

Flavors formation during fermentation. (A) Principal component analysis (PCA) based on flavors composition. (B) Heat map of flavors in fermented grains heilaoya and dulihuang during fermentation. A total of 65 flavors were identified from fermented grains, including 2 acids, 15 alcohols, 7 aromatics, 12 carbonyls, 24 esters, and 5 others. The Z score was used for data standardization. Fermentation time is shown as 0 to 30, e.g., “0” represents the sample fermented for day 0. H and C represents heilaoya and dulihuang, respectively.