Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

Table 7

Pearson’s correlation coefficients among sensory descriptive attributes (floral, green, and citrus) and total content of the main volatile families (esters, sesquiterpenes, monoterpenes, and monoterpenoids) of the juice and peel of endangered Spanish lime and lemon samples.

Attribute	Esters	Sesquiterpenes	Monoterpenes	Monoterpenoids
	JUICE, Pearson’s correlation coefficients
Floral	0.99		−0.44	−0.06
Green	0.99		−0.36	−0.15
Citrus	0.99		−0.29	−0.22
	PEEL, Pearson’s correlation coefficients
Floral	0.95	0.11	−0.98	−0.85
Green	−0.99	0.22	0.85	0.97
Citrus	−0.99	0.23	0.84	0.98

, , and denote significant correlations at , 0.01, and 0.001, respectively.