Fig. 4.
The correlations of DH, S0, volatile flavour compounds, sensory characteristics and antioxidant activity. The name of the specific variables corresponding to code are 3-methyl-butanal (v1), 2-heptanone (v2), 2-pentyl-furan (v3), 3-hydroxy-2-butanone (v4), 2-ethyl-5-methyl-pyrazine (v5), trimethyl-pyrazine (v6), acetic acid (v7), furfural (v8), benzaldehyde (v9), 2,3-butanediol (v10), benzeneacetaldehyde (v11), 3-methy-butanoic acid (v12), 3-methylthio-1-propanol (v13), pentanoic acid (v14), benzene-ethanol (v15), quinolone (v16), pyrrorole-2-carboxaldehyde (v17), 2-pyrrolidinone (v18), 2-methoxy-4-vinylphenol (v19), meaty odour (o1), bouillon odour (o2), chicken odour (o3), pork odour (o4), smoky odour (o5), bitter taste (t1), salty taste (t2), sweet taste (t3), sour taste (t4), umami (t5), DPPH (d), ABTS (a), DH (dh) and surface hydrophobicity (s)