Figure 11: PLS plot illustrating the quality drivers of consumer preference offive polony treatments (R0S0 with 0% rind and 0% soy flour; R0S4 with 0%rind and 4% soy flour; R0S8 with 0% rind and 8% soy flour; R8S0 with 8%rind and 0% soy flour; R8S4 with 8% rind and 4% soy flour). The X-matrixconstitutes the sensory and physical attributes and the Y-matrix the twodegree of attributes. The degree of liking attributes (Flavor and Texture) areindicated in BLUE, sensory attributes in RED and instrumentally measuredattributes (Color & Texture) in GREEN.