Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea

<table class="table-group" id="tab4"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">Principal components</td><td class="align_center">Eigenvalue</td><td class="align_center">Variance contribution rate</td><td class="align_center">Contribution rate of cumulative variance</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">Principal component 1</td><td class="align_center">3.42</td><td class="align_center">84.21</td><td class="align_center">84.21</td></tr><tr><td class="align_left">Principal component 2</td><td class="align_center">0.38</td><td class="align_center">9.33</td><td class="align_center">93.54</td></tr><tr><td class="align_left">Principal component 3</td><td class="align_center">0.09</td><td class="align_center">2.26</td><td class="align_center">95.80</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Interpretation of total variance based on principal components.</div>

Journal of Food Quality

tab4

Table 4

Table 4: Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea 