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. 2024 Feb 16;21:101226. doi: 10.1016/j.fochx.2024.101226

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© 2024 The Author(s)

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 3 — (A) Principal component analysis of raw and roasted hemp seed oil by electronic nose; (B) Hierarchical cluster analysis of raw and roasted hemp seed oil by electronic nose. Raw: hemp seed oil extracted with raw hemp seed, 140 ℃_9 min: hemp seed oil extracted with roasted hemp se ed at 140 ℃_9 min, 140 ℃_12 min: hemp seed oil extracted with roasted hemp seed at 140 ℃_12 min, 1 60 ℃_6 min: hemp seed oil extracted with roasted hemp seed at 160 ℃_6 min, 160 ℃_12 min: hemp seed oil extracted with roasted hemp seed at 160 ℃_12 min, 180 ℃_6 min: hemp seed oil extracted with roast ed hemp seed at 180 ℃_6 min.