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. 2022 Nov 24;11(23):3789. doi: 10.3390/foods11233789

Figure 3.

Figure 3

Partial least squares regression (PLSR) analysis using volatile compounds (OAV > 1 or esters OAV > 0.1, as listed in Table 4) and aroma descriptors (passion fruit, mango, green apple, lemon and floral with GM% > 20%) in passion fruit wine fermented by commercial yeast strain ES488 (ES), BV818 (BV), VIC (VI) and CY3079 (CY).