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Chemical and Biological Technologies in Agriculture
Fig. 5 | Chemical and Biological Technologies in Agriculture

Fig. 5

From: Analysis of forage quality, volatile organic compounds and metabolic pathways in alfalfa (Medicago sativa L.) at different stages based on electronic nose and GC-MS

Fig. 5

Top 10 sensory flavor wheel plots of different volatile organic compounds in alfalfa. The inner circle is the top 10 sensory flavor features annotated by differential metabolites in the comparison group with the highest number. The numbers in parentheses represent the number of differential metabolites annotated to this sensory flavor feature, and the outer circle represents differential metabolites, corresponding substance number is shown in Schedule 1

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