Table 5.
Contribution of the variables (%) to PCA.
| PC1 | PC2 | PC3 | |
|---|---|---|---|
| Intensity | 2.416 | 15.078 | 4.780 |
| Pungency | 2.132 | 15.886 | 14.134 |
| Persistence | 4.212 | 2.563 | 5.548 |
| Sulphurous | 0.270 | 2.023 | 6.075 |
| Vinegarish | 1.471 | 1.747 | 35.153 |
| Cooked onion | 0.027 | 35.647 | 0.026 |
| thiirane, methyl | 0.689 | 0.638 | 0.022 |
| diallyl sulfide | 0.019 | 0.003 | 0.013 |
| thiophene, 3,4-dimethyl- | 0.889 | 0.280 | 0.804 |
| disulfide, methyl 2-propenyl | 0.559 | 1.448 | 5.352 |
| diallyl disulfide | 63.280 | 1.197 | 18.574 |
| dimethyl 2-hydroxy-3-methoxysuccinate | 0.858 | 0.353 | 1.938 |
| 3-vinyl-1,2-dithiacyclohex-4-ene |
23.180 |
23.139 |
7.579 |
| Eigenvalue |
8.538 |
2.969 |
1.824 |
| Variability (%) |
61.604 |
21.420 |
13.159 |
| Cumulative % | 61.604 | 83.024 | 96.184 |