Analysis of Apple Flavours: The Use of Volatile Organic Compounds to Address Cultivar Differences and the Correlation between Consumer Appreciation and Aroma Profiling

Figure 4

Two-way hierarchical clustering heatmap of cultivars for volatile compounds (represented as codes; full VOC name can be found in Table 1) and sensorial attributes. Green indicates a low content, black, intermediate, and red, high, for each character.