Figure 5.

Multivariate analysis of aroma compounds in fermented milks based on GC–IMS: the 2D scores (a) and the loading plots (b) analyzed by PCA, as well as the 2D scores (c), a permutation plot tested 1000 times (d), and a graph of the VIP score (e) for volatile compounds by PLS-DA. S5% and S25% represent fermented milk samples with 5% and 25% milk fat content, respectively. The volatile flavor compounds corresponding to each ID could be found in Table 3.