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Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. <t>lactis</t> <t>subsp.</t> lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
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Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. <t>lactis</t> <t>subsp.</t> lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
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Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. lactis subsp. lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)

Journal: Food Chemistry: Molecular Sciences

Article Title: Characterization of Tiroler Bergkäse PDO cheese: A multimethodological approach

doi: 10.1016/j.fochms.2025.100336

Figure Lengend Snippet: Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. lactis subsp. lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)

Article Snippet: The microorganisms L. lactis subsp. lactis, and L. lactis subsp. cremoris are not present in the starter culture of Tiroler Bergkäse PDO and may originate from the environment or the raw milk ( ; ).

Techniques: