Table 5.

Scaling factors and percentage of variation explained by the first two principal components (F1 and F2) for each panelist for the dry-cured pork belly sensory analysis.

Panelist	Scalling Factor	F1	F2
1	0.869	39.492	60.508
2	1.313	66.779	33.221
3	0.968	72.708	27.292
4	1.236	52.112	47.888
5	0.671	85.026	14.974
6	1.138	65.654	34.346
7	0.895	59.712	40.288
8	1.427	74.844	25.156
9	1.161	64.125	35.875