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