Table 4.
Loadings of each attribute on the first two principal components calculated using the data produced by the panel test on the four cocoa bars
| Factor 1 | Factor 2 | |
|---|---|---|
| Bright | 0.817 | 0.248 |
| Aromaticity | 0.822 | −0.034 |
| Cocoa | 0.777 | 0.033 |
| Vegetal | 0.073 | 0.124 |
| Fruity | 0.381 | −0.007 |
| Smoky | −0.373 | 0.441 |
| Smoothness | 0.596 | −0.585 |
| Graininess | 0.011 | 0.335 |
| Firmness | 0.506 | −0.141 |
| Bitter | 0.888 | −0.093 |
| Sweet | 0.748 | 0.202 |
| Sour | 0.870 | −0.220 |
| Astringent | 0.778 | 0.123 |
| Sapidity | −0.254 | 0.309 |
| Tastiness | 0.270 | 0.804 |
| Persistence | 0.350 | 0.828 |