||||||||||CID-103 / CASI Journal: HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu. (Pubmed Central) - Mar 2, 2021 A PCA based on the signal intensity of the detected volatile compounds revealed effective differentiation of samples from different stages into comparatively independent spaces. These results showed that the flavor fingerprints of the samples from different stages of FSWT production can be successfully built using HS-GC-IMS and PCA based on the detected volatile compounds.