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. 2021 Jul 19;10(7):1665. doi: 10.3390/foods10071665

Figure 5.

Figure 5

PLS-DA bi-plot of the headspace fraction of cooked () and rehydrated air-dried (), vacuum-dried () and freeze-dried () beans. The open circles are the volatile compounds among which the discriminant compounds are marked in bold. The correlation loading for the Y variable is represented by the vector. The percentages of X and Y variance explained by each latent variable are indicated on the respective axes.