Table 3.
The Herring data: Estimated component loading matrix generated by using regularized SCA with IS.
| Component 1 | Component 2 | Component 3 | Component 4 | |
|---|---|---|---|---|
| Physical and chemical changes | ||||
| pHB | 2.98 | −1.13 | 0 | 2.19 |
| ProteinM | 0 | 2.85 | 0 | −2.97 |
| ProteinB | 0 | −4.04 | −1.35 | 0.87 |
| Water | 0.78 | −0.78 | 0 | 4.27 |
| AshM | −3.67 | 0 | 0 | 2.13 |
| Fat | 0 | 0 | 0 | −4.26 |
| TCAIndexM | 0 | −4.17 | 0 | 0 |
| TCAIndexB | 0 | 0 | 1.46 | −3.97 |
| TCAM | 0 | −4.09 | 0 | 0 |
| TCAB | 0 | −4.18 | −0.73 | −0.93 |
| Sensory | ||||
| Ripened | −1.68 | −4.02 | 0 | −0.69 |
| Rawness | 1.13 | 2.90 | 2.46 | 0 |
| Malt | 0 | −4.14 | 0.95 | 0 |
| Stockfish smell | −3.84 | −0.99 | 0 | −1.58 |
| Sweetness | 1.26 | −3.45 | 0 | 1.21 |
| Salty | 0 | 0 | −4.11 | 0 |
| Spice | 1.23 | −1.16 | −2.68 | 0.90 |
| Softness | 0 | −4.34 | 0 | 0 |
| Toughness | 0 | −4.32 | 0 | 0 |
| Watery | 0 | −4.05 | 0 | 1.09 |