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

Table 9

Eigenvalues of samples in 1, 2, 3, and 4 principal components.

Sample						Ranking
1						4
2						5
3						1
4						3
5						12
6						2
7						24
8						9
9						8
10						17
11						23
12						10
13						25
14						14
15						18
16						19
17						11
18						6
19						7
20						13
21						15
22						20
23						21
24						22
25						16

, , , , and stand for eigenvalues of the first, second, third, fourth, and total principal component, respectively.