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. 2020 Dec 24;6(12):e05812. doi: 10.1016/j.heliyon.2020.e05812

Table 7.

Roasted coffee biochemical content and antioxidant activity correlation with cup quality.

Cup Quality	Parameters evaluated
Cup Quality	CAFr	CGAr	TRGr	AAr
Aromatic intensity	0.057^ns	-0.019^ns	-0.017^ns	-0.005^ns
Aromatic quality	0.109^ns	0.038^ns	-0.008^ns	0.041^ns
Acidity	-0.003^ns	0.152∗	0.176^ns	0.074^ns
Astringency	0.291∗∗	-0.022^ns	-0.029^ns	0.059^ns
Bitterness	0.221∗∗	-0.017^ns	-0.005^ns	0.034^ns
Body	-0.146^ns	0.201∗∗	0.269∗∗	0.140^ns
Flavor	-0.094^ns	0.223∗∗	0.173∗	0.172∗
Overall cup quality	-0.008^ns	0.182∗	0.204∗∗	0.116^ns

Significance: ns = non-significant, ∗ = P < 0.05 and ∗∗ = P < 0.01.

AAr = antioxidant activity in roasted, CAFr = caffeine in roasted, CGAr = chlorogenic acids in roasted and TRGr = trigonelline in roasted.