Fig. 4: Pearson correlation analysis amongst intensities of sensory attributes (“floral”, “fruity”, “sweet” and “astringent”) perceived from wine samples by panellists and relative concentrations of their salivary PRH1, PRB2, PRB3 and LCN-1.
From: Variation of wine preference amongst consumers is influenced by the composition of salivary proteins
Significant correlations at the 0.05 level are labelled with “*”.
