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Fig. 2 | Genetics Selection Evolution

Fig. 2

From: From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)

Fig. 2

Genetic, herd/sampling-processing date and residual correlations among the first ten principal components and among the ten identified individual VOC with the highest heritability. Correlations among the first ten principal components (left triangles) and among the ten individual identified VOC (right triangles); all estimates (expressed as the mean of the marginal posterior distribution of the parameter) ranged from no correlation (uncoloured circles) to high correlations (thin, dark-coloured ovals); negative correlations: reddish ovals from top left to bottom right; positive correlations: bluish ovals from top right to bottom left

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