Table 7.
Rotated component matrix for each fried boarfish descriptor.
Descriptor | Component | |
---|---|---|
1 | 2 | |
All Senses and Overall Sensory Experience | Sight | |
Appearance | 0.206 | 0.944 |
Colour | 0.773 | 0.280 |
Odour | 0.612 | 0.519 |
Flavour | 0.859 | 0.194 |
Texture | 0.574 | 0.525 |
Global appreciation | 0.840 | 0.280 |
Extraction method; Principal component analysis; Rotation method; Varimax with Kaiser normalization; Rotation converged in 3 iterations.