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. 2020 Nov 27;11:598758. doi: 10.3389/fmicb.2020.598758

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Copyright © 2020 Wang, Fan, Li, Fu, Liang and Sun.

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.

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Correlation between partial flavor compounds (V1–V44: the codes of different flavor compounds in Supplementary Table S1) and prokaryotic microbiota (A) and eukaryotic microbiota (B). Scale bar colors denote the nature of the correlation, with 1 indicating a perfectly positive correlation (red) and –1 indicating a perfectly negative correlation (green) between flavor compounds and prokaryotic microbiota or eukaryotic microbiota. Asterisk shows significant correlations (“*”, 0.01 < P < 0.05; “**”, 0.001 < P < 0.01; “***”, P < 0.001), and NA shows no correlations.