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. 2020 Jul;133:109197. doi: 10.1016/j.foodres.2020.109197

Fig. 2.

Fig. 2

Breath-by-breath signals for four compounds (linalool, 3-octen-1-ol, 3-methylbutanal and acetone) during consumption measured by APCI-MS for a control sample (CTR) at time 93.5–95.5 min and a capsaicin sample (CAP) at time 109.5 – 111.5 min.