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. 2023 Feb 10;12(4):771. doi: 10.3390/foods12040771

Figure 3.

Figure 3

(A) Total ion chromatogram of C. sativus and L. siceraria aroma constituents as analyzed via SPME GC/MS. Assigned compounds names follow those shown in Supplementary Table S1. (B) Relative percentile of different volatile categories detected via SPME-GC/MS analysis in C. sativus and L. siceraria fruits.