Figure 6 | Scientific Reports

Figure 6

From: High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor

Figure 6

A non-metric multidimensional scaling (NMDS) plot for T3, T1, and T2. The NMDS was constructed with weighted Bray–Curtis metrics based on the intensity of flavor attributes. The stress value for all treatments was lower than 0.13, which showed that a higher-dimensional solution is unlikely to add to the overall picture33. Only clustering by genotypes (T3: R = 0.52, P = 0.0001; T1: R = 0.13, P = 0.0427; T2: R = 0.30, P = 0.0024) and not the days of fermentation was supported by ANOSIM.

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