Research Article

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 2

The compositions of volatile compounds in SFFPs. Bars show the mean (±SD) of duplicate analysis from GC-MS data. Different letters near the bar indicate significant differences (). Enlargement of the box (dashed line) is displayed for the differences in ketones, nitrogenous compounds, and lactones. Different letters represent a significant difference ().