Table 3. Correlation coefficients (r) of electronic taste-traits with fiber type composition and contents of nucleotides in porcine muscles.

	Sourness	Bitterness	Astringency	Umami	Richness	Saltiness
Muscle fiber
Type I	–0.58**	0.16	–0.48*	0.59**	0.87***	0.61**
Type IIA	–0.35	0.11	–0.30	0.46**	0.51**	0.68***
Type IIB	0.57**	–0.17	0.48*	–0.62**	–0.85***	–0.69***
Nucleotides
ATP	–0.67***	–0.38	–0.42*	0.69***	0.60**	0.26
ADP	–0.19	0.18	–0.21	0.20	0.59**	0.27
AMP	–0.05	–0.23	0.21	–0.03	–0.02	–0.33
IMP	–0.50*	0.13	–0.44*	0.54**	0.74***	0.69***
Inosine	0.24	–0.12	0.47*	–0.35	–0.54**	–0.30
Hypoxanthine	0.54**	–0.06	0.41*	–0.55**	–0.69***	–0.63**

^* p<0.05

^** p<0.01

^*** p<0.001.