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. 2022 Jun 23;13:900394. doi: 10.3389/fmicb.2022.900394

FIGURE 5.

FIGURE 5

Principal component analysis, orthogonal partial least squares discriminant analysis and hierarchical cluster analysis (HCA) of volatile components in cheese. The left and right figures represent the PCA and OPLS-DA results of different processed cheese samples, and the bottom figure represents the HCA results. CS, CSM, CSS, CSM:CSS 1:1, CSM:CSS 1:2 and CSM:CSS 2:1 indicate the use of the commercial starter (Control group), K. marxianus B13–5, S. cerevisiae DL6–20, K. marxianus B13–5: S. cerevisiae DL6–20 1:1, K. marxianus B13–5: S. cerevisiae DL6–20 1: 2, and K. marxianus B13–5: S. cerevisiae DL6–20 2:1.