Table 10.
Correlation between physicochemical and sensory attributes in the Lapins cultivar.
| LAPINS | Flavour | Texture | TA | pH | TSS | TPC | Colour |
|---|---|---|---|---|---|---|---|
| Flavour | 1 | - * | −0.721 | 0.961 | 0.961 | −0.961 | 0.721 |
| Texture | - * | 1 | −0.721 | 0.961 | 0.961 | −0.961 | 0.721 |
| TA | −0.721 | −0.721 | 1 | −0.500 | −0.500 | 0.500 | - * |
| pH | 0.961 | 0.961 | −0.500 | 1 | - * | - * | 0.500 |
| TSS | 0.961 | 0.961 | −0.500 | - * | 1 | - * | 0.500 |
| TPC | −0.961 | −0.961 | 0.500 | - * | - * | 1 | −0.500 |
| Colour | 0.721 | 0.721 | - * | 0.500 | 0.500 | −0.500 | 1 |
* The value of the correlation coefficient was found to be equal to one which is statistically unrealistic, indicative however, of a very strong correlation.