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. 2022 Jul 30;5:1205–1215. doi: 10.1016/j.crfs.2022.07.010

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© 2022 The Author(s)

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 3 — PCA plots showing the positioning of the 39 “flavor” attributes [(a) and (b)], 11 “taste” attributes [(c) and (d)], and 7 “others” attributes [(e) and (f)] and the 20 Yunnan coffee samples (see Table 1 for labels). In (a), (c), and (d), the coffee samples are grouped according to the growing area, and in (b), (d), and (e), the coffee samples are grouped according to the degree of roasting.

Fig. 3 — PCA plots showing the positioning of the 39 “flavor” attributes [(a) and (b)], 11 “taste” attributes [(c) and (d)], and 7 “others” attributes [(e) and (f)] and the 20 Yunnan coffee samples (see Table 1 for labels). In (a), (c), and (d), the coffee samples are grouped according to the growing area, and in (b), (d), and (e), the coffee samples are grouped according to the degree of roasting.