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 3

Dendrogram from the hierarchical cluster analysis using centroid clustering of seven SFFPs samples with the relative abundances of 96 volatile compounds as variables. The different clusters are marked as A, B, and C. -axis means rescaled distance cluster; -axis means the samples measured.