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

Fig. 5

From: Integrative metabolomics–flavoromics approach to assess metabolic shifts during ripening of mango (Mangifera indica L.) cultivar Nam Dok Mai Si Thong

Fig. 5

Heat map correlation analysis by using Spearman’s rank correlation coefficient between metabolite and flavors at different ripening stages of mango (P ≤ 0.05). Positive correlations are shown as green color (r > 0.3) and strong positive correlation (r > 0.7). Negative correlations are shown as red color (r <  − 0.3) and strong negative correlation (r <  − 0.7). FAME fatty acid methyl ester, FFA free fatty acid, GABA gamma amino butyric acid

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