Table 3.
Latent explanatory factors (LEFs) of the relative percentage incidence of volatile organic compounds (VOCs) on cooked meat patties.
| Items: | Eigen Value | Variance Explained % | Major VOCs 1 |
|---|---|---|---|
| Latent factors of VOCs (%): | |||
| LEF-1 | 42.22 | 35.09 | 47 |
| LEF-2 | 20.55 | 20.77 | 28 |
| LEF-3 | 9.47 | 9.46 | 13 |
| LEF-4 | 7.90 | 7.57 | 7 |
| LEF-5 | 5.03 | 4.67 | 5 |
| LEF-6 | 3.98 | 4.40 | 7 |
| LEF-7 | 3.44 | 4.38 | 5 |
| LEF-8 | 3.32 | 3.75 | 4 |
| LEF-9 | 2.83 | 3.49 | 4 |
| LEF-10 | 2.64 | 3.45 | 4 |
| LEF-11 | 2.13 | 3.07 | 4 |
| LEF-12 | 1.99 | 2.88 | 1 |
| LEF-13 | 1.69 | 2.45 | 2 |
| LEF-14 | 1.38 | 1.89 | 1 |
| LEF-15 | 1.36 | 1.84 | 1 |
| LEF-16 | 1.32 | 1.67 | 1 |
| LEF-17 | 1.16 | 1.58 | 0 |
1 Number of VOCs with loadings >0.50 in absolute value.