Research Article
Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters
Table 7
Eigenvalues and cumulative percentage of first five principal components.
| Principle components | Eigenvalues | Initial percentage, % | Cumulative percentage, % |
| PC1 | 4.958 | 33.050 | 33.050 | PC2 | 2.718 | 18.121 | 51.172 | PC3 | 1.884 | 12.562 | 63.733 | PC4 | 1.678 | 11.189 | 74.922 |
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