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. 2021 Aug 5;10(8):1811. doi: 10.3390/foods10081811

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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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Figure A2 — Principal component analysis (PCA) of volatile data from enzymatically extracted oils from by-products of Baltic herring. The samples are A: Alcalase (blue), N: Neutrase (red) and P: Protamex (green). The samples are also marked according to their extraction times 35 or 70 min. (a) Scores plot of Principal Components (PC) 1 and 2; (b) correlation loadings of PC1 and PC2; (c) scores plot of PC1 and PC3 and (d) correlation loadings of PC1 and PC3. The numbered volatiles are (1) acetaldehyde, (2) 2-propenal, (3) propanal, (4) butanal, (5) 2,3-butanedione, (6) unknown 1, (7) formic acid, (8) 1,3-butanediol, (9) acetic acid, (10) 3-methylbutanal, (11) heptane, (12) 2-methylbutanal, (13) (Z)-2-butenal, (14) 2-ethylfuran, (15) 1-penten-3-one, (16) 1-penten-3-ol, (17) 2,3-pentanedione, (18) cyclopentanol, (19) propanoic acid, (20) (E)-2-pentenal, (21) hexanal, (22) 2-methyl-4-pentenal, (23) 3-hexanol, (24) 2,4-hexadien-1-ol, (25) (E)-2-hexenal, (26) heptanal, (27) (E,E)-2,4-hexadienal, (28) unknown 2, (29) 2-pentylfuran, (30) (Z)-2-heptenal, (31) trans-2-(2-pentenyl)furan, (32) octanal, (33) hexanoic acid, (34) (E,Z)-2,4-heptadienal, (35) (E,E)-2,4-heptadienal, (36) (E,E)-3,5-octadien-2-one, (37) 2-nonanone, (38) nonanal, (39) 5-ethyl-2(5H)-furanone, (40) (E,E)-3,5-Octadien-2-one and (41) nonanoic acid.