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. 2011 Feb 22;48(4):440–446. doi: 10.1007/s13197-010-0178-y

Fig. 5.

Fig. 5

Principal component analysis of sensory parameters of various brands of tea samples. A–H: Brands of black tea samples; Astri- astringency; Harsh-harsh; Pheno-phenolic; Acrid- acrid; Bitter-bitter; Wood- woody flavour; Stg-Strong; Oq- opaque; Color-colour; Swt-sweetness; Cla- clarity; Bri-brightness; Flor-floral; Frui-fruity