Table 4.

Compounds relating closely to each sensory attribute selected by partial least squares regression

Attribute	Peak nos of compoundsa
	Positively relating	Negatively relating
Fish oil	20, 23, 36, 47, 60, 73, 83, 86, 91, 100, 101, 104, 107, 113, 114	9, 58, 97, 117, 118
Roasted soy sauce	3, 7, 21, 23, 37, 59, 73, 86, 100, 104, 106, 113	25, 62, 69, 82, 93, 97, 117, 118
Sweet	3, 23, 36, 37, 56, 86, 92, 100, 101, 104, 113, 120	19, 69, 70, 75, 87, 93, 105, 118
Grilled fish	3, 20, 36, 51, 68, 73, 83, 84, 91, 100, 106, 107, 113, 114, 115	25, 58, 94, 97, 118
Green	19, 62, 69, 70, 82, 87, 89, 93, 118	3, 15, 36, 37, 68, 71, 100, 104, 106, 110, 113
Fishy	19, 60, 69, 78, 105, 107, 108, 111, 112, 113, 114, 115, 118	6, 23, 34, 37, 42, 58, 79
Canned tuna	3, 7, 23, 32, 36, 37, 88, 100, 104, 113, 120	13, 56, 62, 69, 76, 93, 105, 117, 118
Sea breeze	2, 3, 19, 23, 73, 83, 84, 91, 100, 101, 113, 115, 120	25, 46, 62, 103, 116, 117, 118
Fried chicken	6, 15, 29, 31, 34, 36, 42, 47, 51, 56, 90, 92, 104, 106, 117	10, 71, 97, 105, 118
Cooked fish	3, 7, 23, 32, 36, 37, 100, 104, 120	13, 62, 69, 82, 87, 89, 93, 97, 99, 117, 118

^aNumbers correspond to those in Table 3.

This article is being made freely available through PubMed Central as part of the COVID-19 public health emergency response. It can be used for unrestricted research re-use and analysis in any form or by any means with acknowledgement of the original source, for the duration of the public health emergency.