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. 2019 Oct 8;9(10):771. doi: 10.3390/ani9100771

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Principal component analysis (PCA) of the aroma characteristics of the cheeses: plot of principal axes 1 and 2. (a) Correlation circle. Aromas are represented in capitals. Volatile compounds that varied significantly (p < 0.05) between series of cheeses by analysis of variance are added as additional variables. Compounds of the same chemical family, characteristic of a series of cheeses, are included in ovals. FERM. VEG. = fermented vegetable; Bu = butyl; Cl = chloro; Et = ethyl; Me = methyl; Pro = propyl; br = branched. (b) Representation of the experimental cheeses from north and south areas in the study: ∆ = south 1 cheeses; □ = south 2 cheeses; ● = north side cheeses [27].