Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters

Table 8

Eigenvalues for principal components for all the parameters of fried fritters.

Mark	Properties	PC1	PC2	PC3	PC4
A	Moisture
B	Fat
C	Volume
D	Odor
E	Color
F	Texture
G	Palatability
H	Hardness
I	Fracturability
J	Adhesiveness
K	Springiness
L	Cohesiveness
M	Gumminess
N	Chewiness
O	Resilience