The first PCA biplot (Fig. 3) accounts for 75% of the variance. The
first principal component explains differences in perceived deformation
and melting. The second component mainly discriminates
samples according to their caramel intensity. The differences in
cocoa flavour are better illustrated on the biplot representing
components 1 and 3 (Fig. 4). Indeed the cocoa attribute is highly
correlated with the third component.