Table 5.

Pearson´s correlation values for texture and aftertaste attributes from baked dog treats scored by the descriptive panel.

Variables		Texture						Aftertaste
		Initial Crispness	Hardness	Fracturab.	Gritty	Cohesiv. of Mass	Particle (Residuals)	Grain	Cardboard	Starchy	Toasted
APR	Brown	0.891	0.646	0.718	0.188	-0.064	0.702	-0.137	-0.611	-0.123	0.236
APR	Overall Intensity	0.709	0.177	0.626	0.613	-0.499	0.681	0.283	-0.629	0.024	0.486
	Grain	0.658	0.070	0.565	0.454	-0.525	0.612	0.065	-0.767	-0.054	0.259
	Musty/ Dusty	0.868	0.571	0.753	0.180	-0.115	0.662	-0.170	-0.755	-0.189	0.426
	Toasted	0.735	0.594	0.596	0.484	-0.302	0.314	0.138	-0.511	0.115	0.179
FVR	Starchy	0.442	0.404	0.576	0.218	-0.187	0.153	0.000	-0.592	-0.214	0.725
	Toasted	0.303	-0.167	0.385	0.380	-0.186	0.621	0.297	-0.331	-0.249	0.719
TEX	Initial Crispness	1	0.687	0.860	0.450	-0.341	0.786	0.032	-0.713	-0.134	0.166
	Hardness	0.687	1	0.680	0.008	-0.093	0.223	-0.251	-0.443	-0.170	-0.048
	Fracturability	0.860	0.680	1	0.399	-0.190	0.624	-0.140	-0.776	-0.565	0.220
	Gritty	0.450	0.008	0.399	1	-0.082	0.545	0.783	0.000	-0.218	0.123
	Cohesiv. of Mass	-0.341	-0.093	-0.190	-0.082	1	-0.481	-0.085	0.443	-0.374	0.166
	Particle (Residuals)	0.786	0.223	0.624	0.545	-0.481	1	0.305	-0.497	-0.089	0.137
AFT	Grain	0.032	-0.251	-0.140	0.783	-0.085	0.305	1	0.472	0.171	0.096
	Cardboard	-0.713	-0.443	-0.776	0.000	0.443	-0.497	0.472	1	0.254	-0.286
	Starchy	-0.134	-0.170	-0.565	-0.218	-0.374	-0.089	0.171	0.254	1	-0.081
	Toasted	0.166	-0.048	0.220	0.123	0.166	0.137	0.096	-0.286	-0.081	1

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