FIG 4.
Principal-component analysis of volatile compounds in cocoa liquor derived from spontaneous and yeast-inoculated fermentations. (A) Score plot of two spontaneous controls (SA and SB, previously described in reference 29) and 20 inoculated fermentations (10 strains tested in duplicate, represented as A and B). All yeasts are S. cerevisiae strains, except for Y274 (P. kluyveri) and Y689 (Cyb. fabianii). (B) Loading plot of 41 volatile compounds related to cocoa pulp fermentation, identified using GC-MS.