Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

Figure 5

Corr-PCA samples projection of attributes and jam samples ((a) and (b) strawberry; (c) and (d) raspberry; (e) and (f) cherry) made with the sugars sucrose, fructose, sorbitol, sorbitol + FOS, and fructose + FOS, after sensorial and textural data analysis.

(a) Projection of the variables on the factor-plane (1 × 2)

(b) Projection of the variables on the factor-plane (1 × 2). Cases with sum of cosine square ≥ 0.00

(c) Projection of the variables on the factor-plane (1 × 2)

(d) Projection of the cases on the factor-plane (1 × 2). Cases with sum of cosine square ≥ 0.00

(e) Projection of the variables on the factor-plane (1 × 2)

(f) Projection of the cases on the factor-plane (1 × 2). Cases with sum of cosine square ≥ 0.00