Table 4.
Pearson correlation coefficients for flavor attributes from baked dog treats scored by the sensory descriptive panel.
| Variables | Flavor | ||||||
|---|---|---|---|---|---|---|---|
| Grain | Cardboard | Leavening | Starchy | Toasted | Sweet Aromatics | ||
| APR | Surface Roughness | 0.361 | 0.087 | 0.332 | -0.214 | -0.342 | -0.777 |
| ARM | Cardboard | 0.178 | 0.580 | 0.271 | 0.538 | 0.754 | -0.052 |
| Stale | -0.531 | 0.338 | 0.386 | 0.752 | 0.085 | -0.248 | |
| Sweet Aromatics | -0.113 | -0.574 | -0.557 | -0.378 | 0.164 | 0.699 | |
| FVR | Grain | 1 | 0.219 | 0.222 | -0.255 | 0.425 | 0.157 |
| Cardboard | 0.219 | 1 | 0.423 | 0.520 | 0.302 | -0.302 | |
| Leavening | 0.222 | 0.423 | 1 | 0.194 | 0.078 | -0.363 | |
| Starchy | -0.255 | 0.520 | 0.194 | 1 | 0.466 | -0.186 | |
| Toasted | 0.425 | 0.302 | 0.078 | 0.466 | 1 | 0.459 | |
| Sweet Aromatics | 0.157 | -0.302 | -0.363 | -0.186 | 0.459 | 1 | |
| AFT | Toasted | -0.024 | 0.318 | -0.119 | 0.725 | 0.719 | 0.464 |
Pearson (r-values) in bold are different from 0 (P < 0.05). Appearance (APR), aroma (ARM), flavor (FVR), aftertaste (AFT)