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Radar plot of electronic nose analysis of C. peled meat cooked by different methods. A, B, C, D, E, and F stand for frying, roasting, steaming, microwave heating, sous-vide cooking, and air frying, respectively. Note: W1C: aromatics; W5S: nitrogen oxides; W3C: ammonia and aromatic components; W6S: hydride; W5C: olefins and aromatic molecules; W1S: methane; W1W: sulfides; W2S: ethanol and some aromatics; W2W: organic sulfides: W3S: alkanes and aliphatics.
