Table 3. The regression formula between chemical composition and flavor.

y	X	R2	P
Fat	85.66–7.47 Umami	0.8256	<0.001
Protein	-2.09–25.21 Aftertaste-A	0.5415	<0.001
Ash	1.92+0.19 Saltiness	0.6075	0.0002
Cholesterol	43.81–6.71Bitterness	0.8944	<0.001
Taurine	-2.15–3.96 Bitterness+20.38 Aftertaste-U	0.5052	0.0051

Levels of significance: P < 0.05