Table 5.
Pearson correlation coefficients between salivary parameters (salivary flow rate and total protein content), retronasal aroma intensity perception (pineapple and black pepper) and liking in both wines (white and red wine).
| Variables | White Wine | Red Wine | ||
|---|---|---|---|---|
| Salivary Flow Rate (mL/min) | TPC (mg/L) | Salivary Flow Rate (mL/min) | TPC (mg/L) | |
| Pineapple intensity | −0.048 | 0.129 | −0.081 | −0.072 |
| Black pepper intensity | 0.089 | 0.005 | 0.218 | 0.043 |
| Liking | −0.001 | −0.006 | 0.072 | 0.211 |
TPC: total protein content. The values in bold are statistically significant (p < 0.05).