Component with variables

(sensory characteristics)

Coefficients

Explained variances (%)

Component with samples of the attieke

Component 1:

Overall score

Color

Acidity

Binding between grains

0.94

0.822

0.813

0.713

34.60%

Component 1:

E2, E10, E8, E6, E12, E9

Component 2:

Flavor

Grain size

0.736

0.720

18.5%

Component 2 :

E11, E13, E16, E14

Component 3:

Grain consistance

Taste

0.875

0.873

15.84%

Component 3 :

E3, E5, E1, E15

Component 4:

Presence of debris

0.623

10.73%

Component 4:

E7, E4

Total

79.97%