Fig 1. SPLS to distinguish among the foods tested.
Component 1 segregated groups by the presence of FO in the food, and component 2 segregated groups by the presence of MCT in the food. Number of components = 2, validation method = 5-fold cross validation, number of predictors = 20. FO, fish oil; MCT, medium-chain fatty acid-containing triglycerides; SPLS, sparse partial least squares analysis.
