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Journal of Wood Science

Official Journal of the Japan Wood Research Society

Fig. 3 | Journal of Wood Science

Fig. 3

From: Possibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food source

Fig. 3

Principal component analysis of umami of uradome tips and bamboo shoots by αASTREE. The results of the taste analysis of uradome tips and bamboo shoots were analyzed by principal component analysis, and the sensor directions of umami were added. ▲ indicates the position of the umami sensor NMS; the more the sensor is plotted in the opposite direction (→ direction), the stronger the umami

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