Fig. 2.

Correlations between free amino acids and biogenic amines (A) and volatile compounds (B) in dry sausages. The highly correlated part (|ρ| ≥ 0.8) with p value <0.05 is visualized. The pink, orange, and green nodes represent the biogenic amines, free amino acids, and volatile compounds in dry sausages, respectively. Blue lines represent the negative correlations and red lines represent the positive correlations. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)