Table 3.

Pearson correlation coefficients for appearance and aroma attributes from baked dog treats scored by the sensory descriptive panel.

Variables		Appearance			Aroma
		Brown	Surface Roughness	Surface Crack	Overall Intensity	Grain	Musty/ Dusty	Toasted	Cardboard	Stale	Sweet Aromatics
APR	Brown	1	0.098	-0.515	0.443	0.437	0.944	0.467	0.041	0.298	0.391
	Surface Roughness	0.098	1	-0.179	-0.278	-0.337	-0.083	-0.014	-0.120	-0.153	-0.472
	Surface Crack	-0.515	-0.179	1	-0.103	0.070	-0.372	-0.534	0.620	-0.335	-0.140
ARM	Overall Intensity	0.443	-0.278	-0.103	1	0.808	0.543	0.720	0.395	0.687	-0.156
	Grain	0.437	-0.337	0.070	0.808	1	0.607	0.610	0.316	0.516	-0.071
	Musty/ Dusty	0.944	-0.083	-0.372	0.543	0.607	1	0.505	0.217	0.396	0.313
	Toasted	0.467	-0.014	-0.534	0.720	0.610	0.505	1	-0.024	0.922	-0.305
	Cardboard	0.041	-0.120	0.620	0.395	0.316	0.217	-0.024	1	0.163	-0.158
	Stale	0.298	-0.153	-0.335	0.687	0.516	0.396	0.922	0.163	1	-0.369
	Sweet Aromatics	0.391	-0.472	-0.140	-0.156	-0.071	0.313	-0.305	-0.158	-0.369	1
FVR	Starchy	0.271	-0.214	-0.093	0.638	0.486	0.496	0.605	0.538	0.752	-0.378
	Toasted	0.278	-0.342	0.322	0.622	0.376	0.390	-0.013	0.754	0.085	0.164
	Sweet Aromatics	0.011	-0.777	0.083	0.188	0.100	0.026	-0.270	-0.052	-0.248	0.699
TEX	Initial Crispness	0.891	0.167	-0.422	0.709	0.658	0.868	0.735	0.179	0.575	0.035
	Fracturability	0.718	0.363	-0.301	0.626	0.565	0.753	0.596	0.379	0.441	-0.240
	Particle (Residuals)	0.702	0.025	0.059	0.681	0.612	0.662	0.314	0.426	0.204	0.236
AFT	Cardboard	-0.611	-0.042	0.157	-0.629	-0.767	-0.755	-0.511	-0.212	-0.396	0.224

Pearson (r-values) in bold are different from 0 (P<0.05). Appearance (APR), aroma (ARM), flavor (FVR), texture (TEX), aftertaste (AFT)