Table 4.

Pearson's correlation coefficients obtained correlating the sensorial with chemical results. Strong correlations are highlighted in bold. BI, bitterness intensity; FFA, free fatty acids; PC, phenolic content; PV, peroxide value.

Parameter	Evolutionary state	Whole pleasantness	Green fruity	Grass	Leaf	Artichoke	Tomato	Rancid
K270	0.72	−0.57	−0.86	−0.73	−0.82	−0.83	−0.74	0.70
K232	0.82	−0.79	−0.78	−0.70	−0.81	−0.84	−0.79	0.96
PV	0.74	−0.71	−0.68	−0.59	−0.72	−0.76	−0.70	0.92
FFA	0.77	−0.65	−0.85	−0.73	−0.83	−0.85	−0.77	0.80
BI	−0.88	0.84	0.89	0.96	0.89	0.87	0.91	−0.63
PC	−0.88	0.65	0.85	0.73	0.83	0.85	0.77	−0.80