Table 4.

Pattern matrix table. Relationship between the correlation coefficients of sensory attributes with the three major components’ axes.

	Component			Communalities
	1	2	3
Color	0.713	0.332	−0.208	0.747
Porosity	0.877	0.042	0.098	0.741
Aroma	−0.101	−0.143	−0.875	0.746
Sweetness	0.106	0.127	−0.773	0.672
Softness	−0.739	0.380	0.037	0.693
Brittleness	−0.012	0.921	0.036	0.848

Extraction Method: Principal Component Analysis. Rotation Method: Oblimin with Kaiser Normalization. Bold font: Coefficients taken into account when sensory attributes were associated with components.