Table 3.

Pearson correlation coefficients between sweetness, sourness, and related physicochemical properties.

	Sweet	Sour	Brix/TA	TA	pH	Brix
Sweet	1	0.31*	0.41	− 0.36	− 0.41	0.43
Sour		1	− 0.34	0.61*	0.43	− 0.06
Brix/TA			1	− 0.9***	− 0.71**	0.92***
TA				1	0.69**	− 0.67**
pH					1	− 0.62*
Brix						1

The *, **, and *** indicate significant differences at p < 0.05, p < 0.01, and p < 0.001, respectively.