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. 2021 Jun 7;10(6):1312. doi: 10.3390/foods10061312

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© 2021 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 (https://creativecommons.org/licenses/by/4.0/).

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Optimal regression tree built to predict the hydrolysate bitterness from the 22 identified peptides. The boxplots represented below the tree show the intensity and the gradual evolution of bitterness. n = number of hydrolysates for each group defined by a different level of bitterness with sample reference number. Node 3 (n = 6) corresponds to hydrolysates 125-1, -2, -3, -4, -5 and -6; Node 5 (n = 8) corresponds to hydrolysates 125-7, -8, -9/109-5, -6, -7, -8 and -9; Node 6 (n = 1) corresponds to hydrolysate 109-4; Node 7 (n = 3) corresponds to hydrolysates 109-1, -2 and -3.