The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot
Table 4
Correlation matrix between variables used in sensory analysis.
Variables
Colour
Odour
Taste
Sourness (acidity)
Saltiness
Bitterness
Swallowing character
General acceptance
Colour
1
0.300
0.085
0.078
0.209
0.012
0.138
0.088
Odour
0.300
1
0.793
0.739
0.742
0.718
0.736
0.798
Taste
0.085
0.793
1
0.996
0.983
0.988
0.992
1.000
Sourness (acidity)
0.078
0.739
0.996
1
0.989
0.991
0.998
0.994
Saltiness
0.209
0.742
0.983
0.989
1
0.966
0.997
0.980
Bitterness
0.012
0.718
0.988
0.991
0.966
1
0.983
0.990
Swallowing character
0.138
0.736
0.992
0.998
0.997
0.983
1
0.990
General acceptance
0.088
0.798
1.000
0.994
0.980
0.990
0.990
1
Values indicated in bold are significant at a 0.05 significance level ().
