Figure 3. First and second dimensions of Multiple Factor Analysis (MFA) applied to frequency of use of terms of CATA questions for the evaluation of coffee beverages: (A) Sensory attributes, and (B) Coffee beverage samples. (T: Traditional; G: Gourmet; M: Medium; D: Dark, F: Fortified; UF: Unfortified; Fe: Iron; Zn: Zinc; Ca: Calcium)

From

Fortification of Ground Roasted Coffees with Iron, Zinc and Calcium: Evaluating the Impact of Quality and Roast Degree on Sensory Responses

Angela Soares, Nathalia M. Barros, Luciana Costa, Tatiana D Saint´ Pierre, Carmen Donangelo, Rosires Deliza, Adriana Farah

• Previous
• Figure 3 of 3  (Figures index)