Table 2 Statistical correlations between individual parameters.

From: Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions

 

Temperature [°C]

(− 10, 5, 10, 18, 20)

Bag (G/J)

Grain preparation (N/W)

5-CQA*

3-CQA*

4-CQA*

Caffeine

Trigonelline

5-CQA*

0.294

− 0.134

− 0.413

1.000

0.948

0.952

0.461

0.266

p = 0.163

p = 0.532

p = 0.045

p = 0.000

p = 0.000

p = 0.023

p = 0.209

3-CQA*

0.029

− 0.177

− 0.404

0.948

1.000

0.832

0.346

0.186

p = 0.895

p = 0.409

p = 0.050

p = 0.000

p = 0.000

p = 0.098

p = 0.384

4-CQA*

0.471

− 0.069

− 0.411

0.952

0.832

1.000

0.479

0.269

p = 0.020

p = 0.749

p = 0.046

p = 0.000

p = 0.000

p = 0.018

p = 0.203

Caffeine

0.352

− 0.004

0.458

0.461

0.346

0.479

1.000

0.932

p = 0.092

p = 0.985

p = 0.024

p = 0.023

p = 0.098

p = 0.018

p = 0.000

Trigonelline

0.300

− 0.057

0.712

0.266

0.186

0.269

0.932

1.000

p = 0.155

p = 0.792

p = 0.000

p = 0.209

p = 0.384

p = 0.203

p = 0.000

Aroma

− 0.423

− 0.1680

0.550

− 0.246

− 0.150

− 0.414

0.265

0.405

p = 0.039

p = 0.433

p = 0.005

p = 0.247

p = 0.486

p = 0.044

p = 0.211

p = 0.050

Flavour

− 0.423

− 0.354

0.426

0.083

0.208

− 0.107

0.342

0.455

p = 0.040

p = 0.090

p = 0.038

p = 0.700

p = 0.329

p = 0.620

p = 0.102

p = 0.026

Aftertaste

− 0.190

− 0.345

− 0.396

0.296

0.356

0.152

0.523

0.571

p = 0.373

p = 0.099

p = 0.055

p = 0.161

p = 0.088

p = 0.479

p = 0.009

p = 0.004

Acidity

− 0.2358

− 0.261

0.548

0.094

0.177

− 0.077

0.415

0.549

p = 0.267

p = 0.218

p = 0.006

p = 0.664

p = 0.408

p = 0.719

p = 0.043

p = 0.005

Body

− 0.3175

− 0.455

0.484

− 0.088

0.033

− 0.246

0.155

0.338

p = 0.131

p = 0.026

p = 0.016

p = 0.683

p = 0.879

p = 0.246

p = 0.469

p = 0.106

Balance

− 0.369

− 0.345

0.468

0.068

0.184

− 0.118

0.323

0.448

p = 0.076

p = 0.099

p = 0.021

p = 0.753

p = 0.390

p = 0.585

p = 0.124

p = 0.028

Overall

− 0.300

− 0.307

0.475

0.137

0.219

− 0.035

0.432

0.535

p = 0.154

p = 0.144

p = 0.019

p = 0.522

p = 0.303

p = 0.872

p = 0.035

p = 0.007

  1. Bold results: correlation coefficient with an absolute value greater than 0.4 and a p value < 0.05. G—GrainPro bag, J—jute bag, N—natural, and W—washed processed coffee bean, 5-CQA—5-O-caffeoylquinic acid, 4-CQA—4-O-caffeoylquinic acid, 3-CQA—3-O-caffeoylquinic acid.
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