This could be done because all sourdoughs
were performed under identical conditions, hence yielding
data (>12,000 data points) for 120 laboratory sourdough samples,
corresponding to all the samples that were taken daily from the 12
laboratory sourdoughs at the refreshment step during the 10-days
back-slopping periods, and 12 unfermented dough samples, i.e. all
samples taken at 0 h. Relative concentrations of volatiles measured
through static headspace analysis were converted to binary data
(0/1 if volatile was absent/present) prior to statistical analysis.