FACTOR-ANALYSIS APPLIED TO THE CHARACTERI ZATION AND TYPIFICATION OF FRUIT LIQUEURS

Multivariate factor analysis has been applied to the results obtained in an experimental study of two types of fruit liqueurs:peach and appl e liqueurs. Twenty-two variables have been determined. Some of them ar e related to the quality of the beverage and others to the elaborating process and to the liqueur's base fruit. By means of multivariate fac tor analysis and according to the grouping of the samples, the factors and their contribution to the variables studied have been calculated. It has been observed that the variables related to the mineral fracti on and to the sugar fraction have contributed with the factors which e xplain the highest variance proportion. Considering the factors two by two, the samples studied have been projected over the plans obtained. The grouping of the samples has been explained and discussed.