Fig. 7 | Scientific Reports

Fig. 7

From: Characterization of the flavor profile and microbial-driven mechanism of characteristic flavor formation in Yuxi Taihe Douchi

Fig. 7

Spearman correlation analysis between potential core microorganisms and 38 flavor compounds as well as four physicochemical properties based on statistically significant Spearman correlation coefficient. The red and blue lines indicate positive and negative correlations between microorganisms, flavor compounds and physicochemical properties, respectively, with the color intensity proportional to the strength of the correlation.

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