Table 9.

Rotated component matrix for each smoked blue jack mackerel pâté descriptor.

Descriptor	Component
	1	2
	Touch, Taste, Sight, and Overall Sensory Experience	Smell
Appearance	0.893	0.114
Color	0.826	0.050
Odor	0.135	0.920
Flavor	0.689	0.485
Texture	0.694	0.336
Global Appreciation	0.782	0.435

Extraction method; principal component analysis; rotation method; varimax with Kaiser normalization; rotation converged in three iterations.