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

Table 1

Basic compositions of SFFPs (mean ± Std., ).

	LS	XH6	LEEH	LEEJ	HJ	PS	DFS
Salt (%)
Amino-nitrogen (g/ml)
Protein (%)
Crude fat (mg/100 g)
Total acid (g/kg)
Reducing sugar (g/100 g)