Fig. 3: Network analysis of correlations between sensory attributes and chemical components in YCFSs. | npj Science of Food

Fig. 3: Network analysis of correlations between sensory attributes and chemical components in YCFSs.

From: Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons

Fig. 3

a Correlation between the phytochemical compounds and taste attributes of YCFS. b Correlation between the aroma compounds and aroma attributes of YCFS. c Correlation network between taste sensory attributes and phytochemical compounds. d Correlation network between olfactory sensory attributes and aroma compounds. Nodes represent sensory attributes (rhombus) and chemical components (circles). Edges (lines) represent significant correlations ( | r | > 0.6, p < 0.05). The color of the edges correspond to the strength of the Pearson correlation coefficient, with solid red lines indicating positive correlations and blue lines indicating negative correlations.

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