Table 2 Analysis of correlation between sensory score of taste
From: Quality analysis and antioxidant activity of different types of tea powder
Taste | Matcha | Huangjinya green TP | Oolong TP | Black TP | Pu-erh TP |
|---|---|---|---|---|---|
Sweetness | -0.782 | -0.580 | -0.743 | 0.986* | -0.782 |
Umami | 0.583 | 0.993* | 0.791 | -0.500 | -0.583 |
Richness | -0.647 | -0.809 | 0.971 | -0.637 | -0.647 |
Bitterness | -0.988* | 0.305 | 0.586 | -0.721 | -0.988* |
Astringency | -0.779 | -0.105 | 0.570 | -.656 | -0.779 |
Aftertaste-A | -0779 | 0.591 | 0.566 | 0.045 | -0779 |
Aftertaste-B | 0.959* | 0.297 | -0.991 | 0.629 | 0.959* |
Saltiness | 0.755 | 0.906 | 0.948 | -0.817 | 0.755 |
Sourness | -0.997* | -0.914 | 0.507 | 0.610 | -0.997* |