Fig. 4. (A) Heatmap of different classes of volatile flavor compounds (VOCs) during the fermentation process of Sichuan pickle. Different color bars indicate the relative abundance of each VOC class; (B) PCA score and loading scatter plots performed on different classes of VOCs in COJ (white square), IOJ (grey triangle), and CCJ (black round). The directions of the curved arrows indicate the routes of the fermentation time of Sichuan pickle.
