Fig. 2From: The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leavesHeatmap analysis of 10 organic acids (A), 19 amino acids (B), and 30 aromatic compounds (C) during the fermentation. Legends show the log-transformed scores of their content. A color-coded scale grading from blue to red corresponds to the content of flavor substances from low to highBack to article page