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. 2014 Oct 28;5:570. doi: 10.3389/fmicb.2014.00570

Figure 5.

Figure 5

PCA of volatile compounds associated with Cellina di Nardò fermented table olives. PCA variables were the data obtained from the analysis of concentration and presence of volatile compounds at three different fermentation times. The figure displays the sample scores and variable loadings in the planes formed by PC1–PC2.