Figure 2.

Principal components analysis (PCA) biplot of apple preserves’ sensory profiles. L0–L90— samples with 0%–90% SGs substitution; v₁—apple o., v₂—sweet o., v₃—nectar o., v₄—wine o., v₅— metallic o., v₆—sharp o., v₇—other o., v₈—color, v₉—apple f., v₁₀—sweet t., v₁₁—nectar f., v₁₂—sour t., v₁₃—bitter t., v₁₄—spicy f., v₁₅—metallic f., v₁₆—astringent s., v₁₇—bland f., v₁₈—other f., v₁₉—sensory balance; o—odor, f—flavor, t—taste, s—sensation.