Introduction to Introduction to Sensory Data Analysis - Camo

4. Principal Component Analysis: PCA / a) Theory
• Some variables are correlated :
Conclusions on PCA
– ”Firm” and ”Firm inside” //// ”Meltiness”
– ”Tomato odor”, ”Tomato flavor”, ”Juiciness”, ”Sweetness”, ”External color”
//// ”Mealyness”
Some of those variables can be selected if we want to save on time of
sensory analyses
• Some variables are not descriminative: ”Acidity” and ”Skin width”
They don’t have to be tested in the future.
• Some tomato varieties are presenting similar characteristics:
– F and K are ”Firm”
”
– G and H are ”Firm inside”
– A, O and C are ”Juicy”
– Q and D are ”Melty”
Some can be dropped in a consumer study