Figure 1
From: Umami synergy as the scientific principle behind taste-pairing champagne and oysters
PCA bi-plot of scores and loadings plot, PC1 vs. PC2, describing 59% and 18% of the variance between samples, respectively. C01-C18 denote the champagnes listed in Table 1, numbered after descending content of Glu and W01 denotes the sparkling wine (reference sample). The scores (FAA) are coloured according to basic taste properties: blue = umami taste, pink = sweet taste, turquoise = bitter, black = neutral, and red = sum of FAA.
