Figure 3.

Relationship between odorants and sensory evaluation of flavor. (a) Two-way orthogonal partial least squares (O2PLS) score plot visualizing the relationship among Japanese Black cattle Type A, Type B, and Holstein cattle using odorant data for X variables, and the results of the sensory evaluation of grilled beef flavor for Y variables (each type of cattle, n = 6; scaling, UV). (b) The loading plot exhibits the relationship between odorants and flavor from the sensory evaluation. The O2PLS model was used for analysis with fitting parameters (components, (1 + 2); R2X (1) = 0.604; R2X (2) = 0.167).