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Fig. 3 | Genetics Selection Evolution

Fig. 3

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

Fig. 3

Genetic, herd/sampling-processing date and residual correlations between the first ten principal components and the ten identified individual VOC with milk quality traits. Correlations between the first ten principal components (left squares) and milk quality traits, and between the ten identified individual VOC (right squares) with the highest heritability estimates (expressed as means of the marginal posterior distribution of the parameter) and milk quality traits, ranging from bright red for highly negative correlations to no colour for uncorrelated traits, and bright blue for highly positive correlations

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