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. 2020 Feb 26;9(3):250. doi: 10.3390/foods9030250

Table 5.

Weights of the variables for each Principal Component of PCA.

PC1
(74.8%)
PC2
(17.4%)
PC3
(5.6%)
Gallic ac. 0.212098 0.229747 0.405247
p-Hidroxybenxoic ac. 0.212616 0.285379 0.269082
Syringic ac. 0.260176 0.0537041 0.0704321
Vanillic ac. 0.249766 0.0422214 0.26319
Vanillin 0.248734 −0.124367 −0.108984
Coniferyaldehyde 0.235514 −0.228758 −0.129214
Sinapaldehyde 0.258133 −0.0318904 −0.161783
Syringaldehyde 0.210764 −0.324929 −0.0632737
Furfural 0.255016 0.0142459 −0.225365
5-MF 0.228023 −0.191001 −0.319289
5-HMF 0.254304 −0.0660727 −0.195005
TPI 0.248244 0.182906 0.104234
L* −0.231347 −0.259389 −0.0834878
a* 0.219554 0.296211 0.120918
b* 0.259380 0.0432476 −0.107897
ΔE00 0.260317 −0.0367621 −0.040682
Succinic ac. 0.216806 −0.293651 0.0711698
Lactic ac. −0.073157 −0.444863 0.491908
Acetic ac. 0.137467 −0.412107 0.383191