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

Table 5 Features of marginal posterior densities of additive genetic (\(\upsigma_{\text{A}}^{2}\)), herd/sampling-processing date (\(\upsigma_{\text{H}}^{2}\)), and residual (\(\upsigma_{\text{E}}^{2}\)) variances, and across-herd (\({\text{h}}_{\text{AH}}^{2}\)) and intra-herd (\({\text{h}}_{\text{IH}}^{2}\)) heritabilities for principal components derived from the volatile fingerprint of 1075 individual model cheeses analysed by PTR-ToF-MS

Traits	\(\upsigma_{\text{A}}^{2}\)		\(\upsigma_{\text{H}}^{2}\)		\(\upsigma_{\text{E}}^{2}\)		\({\text{h}}_{\text{AH}}^{2}\)		\({\text{h}}_{\text{IH}}^{2}\)
Traits	Mean	HPD 95%	Mean	HPD 95%	Mean	HPD 95%	Mean	HPD 95%	Mean	HPD 95%
PC1	4.49	0.46; 11.70	15.14	9.79; 22.59	48.81	41.85; 55.09	0.065	0.01; 0.17	0.084	0.01; 0.21
PC2	1.48	0.09; 4.04	9.12	6.21; 13.24	15.95	13.53; 18.04	0.056	0.01; 0.15	0.085	0.01; 0.22
PC3	0.71	0.05; 1.90	11.77	8.22; 16.60	9.31	8.09; 10.44	0.033	0.01; 0.08	0.071	0.01; 0.18
PC4	1.62	0.15; 3.96	2.80	1.69; 4.37	14.27	12.05; 16.28	0.086	0.01; 0.21	0.102	0.01; 0.24
PC5	0.43	0.02; 1.27	7.30	5.08; 10.43	7.21	6.32; 8.04	0.029	0.01; 0.09	0.057	0.01; 0.16
PC6	0.22	0.01; 0.73	2.93	1.97; 4.23	5.97	5.36; 6.59	0.024	0.01; 0.08	0.036	0.01; 0.11
PC7	0.47	0.04; 1.27	1.61	1.06; 2.39	4.50	3.77; 5.11	0.071	0.01; 0.19	0.095	0.01; 0.25
PC8	0.48	0.06; 1.14	0.64	0.36; 1.04	4.43	3.79; 5.04	0.086	0.01; 0.20	0.098	0.01; 0.23
PC 9	0.21	0.01; 0.65	0.47	0.25; 0.77	3.86	3.40; 4.30	0.047	0.01; 0.16	0.053	0.01; 0.14
PC10	0.30	0.01; 0.86	0.47	0.26; 0.76	3.08	2.56; 3.50	0.078	0.01; 0.22	0.089	0.01; 0.25

Mean = mean of the marginal posterior density of the parameter; HPD 95% = lower and upper bound of the 95% highest posterior density region

ISSN: 1297-9686