Fig. 1From: Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approachPrincipal component analysis performed on the volatile compounds identified in sué, sautéed, and pan-fried onion. a- Score plot from onion preparations. b- Loading plot for volatile compounds (numbers correspond to those associated with compounds in Table 2 Back to article page