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 5

(a) Correlation loadings plot for sensory attributes (-matrix) and GC-MS data (-matrix), PC1 versus PC2. Significant variables are marked with circles. Ellipses show = 50% and 100%, respectively. (b) Enlargement of the ellipse (dashed line) labeled in (a). The Arabic numbers marked for variables correspond to the volatile compound names in Table .

(a)

(b)