Figure 1. Principal component analysis carried out using: a: volatile data, b: phenolic and furanic data. Scatterplot of the samples onto the plane defined by the first two principal components. 0-7d: days of maceration. 3-7% amounts of rehydrated tomato paste

From

Volatile Compounds, Polyphenols and Sensory Quality in the Production of Tomato Vinegar

Cristina Cejudo-Bastante, Enrique Durán-Guerrero, Carmelo García-Barroso, Remedios Castro-Mejías

Journal of Food and Nutrition Research. 2017, 5(6), 391-398 doi:10.12691/jfnr-5-6-5