Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis

<div>Radar plot of the SFFPs sensory descriptors, as assessed by trained panelists for each attribute. Sensory evaluation scores in the plot are means of triplicate analysis by 11 panelists.</div>

Journal of Chemistry

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Figure 1

Figure 1: Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis 

Figure 1 | Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis 