Fig. 2: Principal component analysis (PCA) of aroma compounds.
From: Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine
A PCA of the aroma compounds with OAV > 1 of five kiwifruit wines; B Third principal component analysis of aroma compounds with OAV > 1 in “Hayou”, “Haywad”, and “Yate”.
