Figure 3
From: Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses
Chromatogram for volatile compounds of fish cakes added with different amounts of garlic powder. 1, Methyl formate; 2, trimethylamine; 3, trimethylamine; 4, acetaldehyde; 5, butane-2,3-dione; 6, ethyl acetate; 7, allyl mercaptan; 8, butanal; 9, 2,3-pentanedione; 10, 2,3-dimethylpyrazine; 11, tetramethylpyrazine; 12, ethenyl-dimethylpyrazine.
