The total concentrations of volatile compounds, including acids,
alcohols, aldehydes, ketones, and esters, as well as themicrobial counts
detected in the different assays and in the fermentation media before
fermentation, were submitted to PCA (Fig. 3).
The first (F1) and second
(F2) principal components explain 58.74% and 19.89%, respectively, of
the total variance (78.63%).
On the negative side of F1, esters, alcohols,
and acids and the total yeast and LAB populations were correlated
with all inoculated fermentations.
On the positive side of F1, the control
and fermentation media before fermentation were correlated with the
presence of aldehydes and ketones. The LP + PA + TD and PA + TD
assays were grouped on the negative side of F1 and positive side of F2,
and were correlated with esters, alcohols, and acids.