Table 4.

Principal components loadings, eigenvalue, and variance.

Main traits of cooked meat	PC1	PC2
VOC	0.71	−0.11
Δ n-3	0.59	0.05
Δ n-6	0.31	0.64
Δ tocols	0.20	0.75
Eigenvalue	1.72	1.32
% variance explained	43.04	33.02
Cumulative variance explained	76.06

Abbreviation: VOC, volatile organic compounds.

Loadings ≥0.50 or ≤ −0.50 are presented in bold.