Fig. 4.
RF clustering of the chocolate study samples [WC (W), DC (D) and HPC (P) groups] with the change variables shown in Table 2 excluding behenic acid. The clustering was obtained with six variables and the variable importance measures, mean decrease in accuracy and mean decrease in Gini index, are shown for each of these variables. 24:1 nervonic acid; 22:6 docosahexaenoic acid, PC phosphatidylcholine, SM sphingomyelin, 14:0 myristic acid