Table 6.
Cosine values between bread product and the attributes used to describe the samples, obtained by Correspondence Analysis (CA) for eight sourdough bread samples using CATA questions.
| Attributes/Bread Samples | A | B | C | D | E | F | G | H |
|---|---|---|---|---|---|---|---|---|
| Flavor (Taste and smell) | ||||||||
| Buttery | 0.969 | 0.405 | −0.984 | 0.91 | 0.353 | 0.308 | −0.944 | −1 |
| Nutty | 0.715 | 0.808 | −0.941 | 0.58 | −0.163 | 0.743 | −0.652 | −0.875 |
| Fresh | 0.465 | −0.796 | −0.056 | 0.615 | 0.992 | −0.854 | −0.54 | −0.213 |
| Yeasty | −0.59 | 0.698 | 0.202 | −0.724 | −1 | 0.768 | 0.658 | 0.354 |
| Sour | −0.896 | 0.289 | 0.631 | −0.96 | −0.877 | 0.386 | 0.931 | 0.745 |
| Roast | −0.914 | −0.551 | 1 | −0.828 | −0.192 | −0.462 | 0.876 | 0.989 |
| Sweet | −0.989 | −0.019 | 0.839 | −1 | −0.687 | 0.084 | 0.998 | 0.914 |
| Appearance | ||||||||
| Airy crumb | 0.961 | −0.114 | −0.759 | 0.995 | 0.778 | −0.216 | −0.981 | −0.852 |
| Heterogenous | 0.957 | 0.445 | −0.991 | 0.89 | 0.31 | 0.351 | −0.928 | −1 |
| Dry | 0.942 | 0.488 | −0.996 | 0.867 | 0.264 | 0.396 | −0.909 | −0.997 |
| Doughy | 0.888 | −0.306 | −0.617 | 0.955 | 0.886 | −0.403 | −0.925 | −0.733 |
| Dark | 0.828 | 0.69 | −0.986 | 0.716 | 0.015 | 0.612 | −0.776 | −0.947 |
| Dry | 0.767 | 0.76 | −0.964 | 0.641 | −0.086 | 0.689 | −0.708 | −0.91 |
| Blister | 0.727 | 0.797 | −0.947 | 0.594 | −0.145 | 0.731 | −0.665 | −0.884 |
| Light | 0.602 | 0.887 | −0.879 | 0.451 | −0.309 | 0.835 | −0.53 | −0.793 |
| Moist | 0.38 | 0.975 | −0.73 | 0.21 | −0.54 | 0.947 | −0.298 | −0.613 |
| Big hole | 0.272 | 0.994 | −0.647 | 0.097 | −0.633 | 0.978 | −0.187 | −0.518 |
| Small holes | 0.087 | 0.997 | −0.492 | −0.091 | −0.767 | 1 | 0.001 | −0.349 |
| Overcooked | −0.398 | −0.971 | 0.743 | −0.229 | 0.523 | −0.941 | 0.317 | 0.628 |
| Porous | −0.518 | 0.758 | 0.116 | −0.661 | −0.998 | 0.821 | 0.59 | 0.272 |
| Compact | −0.703 | −0.818 | 0.935 | −0.566 | 0.18 | −0.754 | 0.638 | 0.867 |
| Shiny | −0.79 | −0.736 | 0.973 | −0.669 | 0.05 | −0.662 | 0.734 | 0.925 |
| Beige | −0.809 | −0.713 | 0.98 | −0.693 | 0.017 | −0.637 | 0.755 | 0.937 |
| Dense crumb | −0.861 | −0.644 | 0.995 | −0.758 | −0.078 | −0.562 | 0.814 | 0.966 |
| Greasy | −0.887 | −0.603 | 0.999 | −0.791 | −0.13 | −0.517 | 0.843 | 0.978 |
| Smooth | −0.894 | 0.294 | 0.627 | −0.959 | −0.88 | 0.391 | 0.929 | 0.742 |
| Developed | −0.992 | −0.288 | 0.955 | −0.954 | −0.466 | −0.188 | 0.977 | 0.99 |
| Supple | −0.995 | −0.065 | 0.863 | −0.997 | −0.653 | 0.038 | 1 | 0.932 |
| Texture | ||||||||
| Spongy | 0.903 | −0.275 | −0.643 | 0.965 | 0.87 | −0.372 | −0.937 | −0.756 |
| Crumbly | 0.811 | −0.443 | −0.495 | 0.902 | 0.944 | −0.532 | −0.859 | −0.626 |
| Chewiness | 0.786 | −0.48 | −0.458 | 0.883 | 0.957 | −0.568 | −0.836 | −0.593 |
| Hard | −0.904 | −0.572 | 1 | −0.813 | −0.167 | −0.485 | 0.863 | 0.985 |
| Soft | −0.63 | 0.661 | 0.251 | −0.758 | −0.997 | 0.735 | 0.695 | 0.401 |
| Elastic | −0.414 | −0.966 | 0.754 | −0.246 | 0.509 | −0.935 | 0.333 | 0.641 |
| Firm | −0.671 | 0.62 | 0.302 | −0.791 | −0.992 | 0.698 | 0.733 | 0.449 |
| Coarse | 0.775 | −0.495 | −0.443 | 0.875 | 0.962 | −0.582 | −0.827 | −0.579 |
a Values in green indicate high positive correlation of the sensory attribute with the respective sample. b Values in red indicate high negative correlation of sensory attribute with the respective sample.