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. 2020 Dec 31;10(1):68. doi: 10.3390/foods10010068

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.