Fig. 6
From: Effects of aging on the quality of roasted sesame-like flavor Daqu
Correlation between volatile compounds (V1-V34: different flavor compounds in Additional file 1 Table S1) and prokaryotic communities (a) and eukaryotic communities (b) found in Daqu. Scale bar colors denote the nature of the correlation, with 1 indicating a perfectly positive correlation (read) and − 1 indicating a perfectly negative correlation (blue) between them. “*” shows significant correlations (P < 0.05), and “NA” shows no correlations