I have GCMS results for kimchi at different days of fermentation and for raw materials used to prepare it (part of the data in the image attached). I would like to group the compounds based on their origin (plant, bacteria, mixed/reaction product). I would be very grateful for any help!
Dear Gabriela Biel,
Hi,
Using any of the data obtained from biochemical compounds as variables in each plant that are related to the factors of aroma, taste, color and other factors in each plant can be discriminated by multivariate analysis (including DCA or NMDS) using NTSYS-pc or PAST software and demonstrate the performance of each biochemical compound in the formation of that plant's aroma, taste, or color related to plant/bacterial reaction.
Best regards,
Saeed
Also, you can compare the performance of each biochemical compound related to any factor analyzed by DCA or NMDS using the mentioned software in comparison with that of outcome from control samples (plant cultured alone without bacteria).
Best,
Saeed
You could try a simple PCA of the ingredient compounds, and the various compounds generated at different time-point of the Kimchi fermentation and see if you spot any clustering pattern that helps.
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