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. 2022 Feb 17;12:2674. doi: 10.1038/s41598-022-06676-9

Table 2.

Statistical correlations between individual parameters.

Temperature [°C]
(− 10, 5, 10, 18, 20)		 Bag (G/J) Grain preparation (N/W) 5-CQA* 3-CQA* 4-CQA* Caffeine Trigonelline
5-CQA* 0.294 − 0.134 − 0.413 1.000 0.948 0.952 0.461 0.266
p = 0.163 p = 0.532 p = 0.045 p = 0.000 p = 0.000 p = 0.023 p = 0.209
3-CQA* 0.029 − 0.177 − 0.404 0.948 1.000 0.832 0.346 0.186
p = 0.895 p = 0.409 p = 0.050 p = 0.000 p = 0.000 p = 0.098 p = 0.384
4-CQA* 0.471 − 0.069 − 0.411 0.952 0.832 1.000 0.479 0.269
p = 0.020 p = 0.749 p = 0.046 p = 0.000 p = 0.000 p = 0.018 p = 0.203
Caffeine 0.352 − 0.004 0.458 0.461 0.346 0.479 1.000 0.932
p = 0.092 p = 0.985 p = 0.024 p = 0.023 p = 0.098 p = 0.018 p = 0.000
Trigonelline 0.300 − 0.057 0.712 0.266 0.186 0.269 0.932 1.000
p = 0.155 p = 0.792 p = 0.000 p = 0.209 p = 0.384 p = 0.203 p = 0.000
Aroma − 0.423 − 0.1680 0.550 − 0.246 − 0.150 − 0.414 0.265 0.405
p = 0.039 p = 0.433 p = 0.005 p = 0.247 p = 0.486 p = 0.044 p = 0.211 p = 0.050
Flavour − 0.423 − 0.354 0.426 0.083 0.208 − 0.107 0.342 0.455
p = 0.040 p = 0.090 p = 0.038 p = 0.700 p = 0.329 p = 0.620 p = 0.102 p = 0.026
Aftertaste − 0.190 − 0.345 − 0.396 0.296 0.356 0.152 0.523 0.571
p = 0.373 p = 0.099 p = 0.055 p = 0.161 p = 0.088 p = 0.479 p = 0.009 p = 0.004
Acidity − 0.2358 − 0.261 0.548 0.094 0.177 − 0.077 0.415 0.549
p = 0.267 p = 0.218 p = 0.006 p = 0.664 p = 0.408 p = 0.719 p = 0.043 p = 0.005
Body − 0.3175 − 0.455 0.484 − 0.088 0.033 − 0.246 0.155 0.338
p = 0.131 p = 0.026 p = 0.016 p = 0.683 p = 0.879 p = 0.246 p = 0.469 p = 0.106
Balance − 0.369 − 0.345 0.468 0.068 0.184 − 0.118 0.323 0.448
p = 0.076 p = 0.099 p = 0.021 p = 0.753 p = 0.390 p = 0.585 p = 0.124 p = 0.028
Overall − 0.300 − 0.307 0.475 0.137 0.219 − 0.035 0.432 0.535
p = 0.154 p = 0.144 p = 0.019 p = 0.522 p = 0.303 p = 0.872 p = 0.035 p = 0.007

Bold results: correlation coefficient with an absolute value greater than 0.4 and a p value < 0.05. G—GrainPro bag, J—jute bag, N—natural, and W—washed processed coffee bean, 5-CQA—5-O-caffeoylquinic acid, 4-CQA—4-O-caffeoylquinic acid, 3-CQA—3-O-caffeoylquinic acid.