Table 3 Correlative analysis of color features and quality indices.

From: Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

Variable

R

G

B

H

S

V

a*

b*

L*

G

0.995*

1

       

B

0.948*

0.946*

1

      

H

0.930*

0.958*

0.841*

1

     

S

0.601*

0.603*

0.323*

0.698*

1

    

V

0.997*

0.997*

0.965*

0.934*

0.558*

1

   

a*

−0.932*

−0.959*

−0.839*

−0.999*

−0.707*

−0.935*

1

  

b*

0.870*

0.876*

0.676*

0.918*

0.906*

0.846*

−0.925*

1

 

L*

0.998*

0.997*

0.953*

0.941*

0.587*

0.998*

−0.942*

0.865*

1

TFs

0.546*

0.513*

0.409*

0.512*

0.566*

0.512*

−0.501*

0.618*

0.543*

TRs

0.383*

0.348*

0.287*

0.340*

0.403*

0.354*

−0.327*

0.426*

0.385*

TBs

−0.871*

−0.880*

−0.737*

−0.920*

−0.758*

−0.859*

0.921*

−0.920*

−0.879*

Sensory Score

−0.889*

−0.908*

−0.805*

−0.904*

−0.649*

−0.890*

0.915*

−0.858*

−0.888*

TFs a

0.204*

0.329*

−0.238*

−0.504*

0.062

−0.266*

0.541*

0.260*

0.238*

TRs a

−0.326*

−0.442*

−0.268*

−0.635*

−0.082

−0.365*

0.673*

−0.369*

−0.344*

  1. *Correlation is significant at the 0.01 level; aPartial correlative analysis.
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