Figure 1.

Bi-dimensional projection and scores of the amino acids tryptophan and 5-hydroxytryptophan, and the biogenic amines (serotonin, tryptamine, melatonin and dopamine) in thermally processed colored cauliflowers. The treatments are represented by the points, where initial letters represent the genotypes (V = ‘Verde di Macerata’, G = ‘Graffiti’, F = ‘Forata’ and C = ‘Cheddar’) and the letters after underline represent the cooking methods (raw, B = boiling, S = steam and M = microwave) and the numbers represent the cooking times (5 min and 10 min).