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% |