Table 5.

Correlations between sensory data, and arginine and arachidonic acid contents in thigh meat of broiler chickens

Item1	Arginine2	Arachidonic acid3
Flavor intensity	0.00	0.39**
Total taste intensity	−0.25	0.29*
Sweetness	0.04	0.11
Sourness	−0.27	−0.09
Umami	−0.02	0.37*
Kokumi	0.00	0.17
Aftertaste	−0.01	0.31*

¹Umami = L-glutamate taste; kokumi = Continuity, mouthfulness, and thickness.

²Differences in arginine content estimated by pairwise comparison were used to assess correlation.

³Differences in arachidonic acid content estimated by pairwise comparison were used to assess correlation.

^*p<0.05 and

^**p<0.01.