- Discussion
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- 10.3168/jds.2025-27656
Letter to the Editor: Addressing the limitations of principal component analysis in dairy flavor research.
- Mar 01, 2026
- Journal of dairy science
- Souichi Oka + 2 more +2
Tian et al. (2025) have made a valuable contribution to dairy science by investigating strain-level variation in diacetyl production by Lactiplantibacillus plantarum, a key bacterium influencing dairy flavor. Their study revealed substantial phenotypic diversity among 351 isolates and identified strain WJ108 as a particularly high producer, highlighting the potential for targeted strain selection. However, their conclusion regarding distinct volatile signatures, based on principal component analysis (PCA), warrants further discussion.
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