Sugar concentration | Y1=9.99375+0.0125X1-0.15X2-1.2X3+0.075X12-0.0125X1X2 +0.009375X22+0.3X32 | 0.8925 | 0.0249 |
Hunter’s color b value | Y2=19.008125+0.659375X1-0.948438X2-1.61875X3+0.0125X12-0.069375X1X2 +0.039375X22-0.1425X1X3+0.10125X2X3+0.340X32 | 0.8698 | 0.0415 |
Organoleptic properties | Color | Y3=-11.9-0.56875X1+1.671875X2+4.4875X3+0.05625X1X2 -0.053125X22-0.075X1X3-0.1375X2X3-0.7X32 | 0.8841 | 0.0304 |
Aroma | Y4=15.05625+0.6125X1-1.325X2-3.05X3+0.0375X12 -0.0375X1X2+0.040625X22-0.15X1X3+0.1X2X3+0.45X32 | 0.8672 | 0.0436 |
Taste | Y5=1.7875+1.44375X1-0.478125X2+0.7875X3-0.025X12-0.04375X1X2 +0.028125X22-0.175X1X3-0.0625X2X3+0.2X32 | 0.8290 | 0.0835 |
Overall palatability | Y6=-22.49375+3.525X1+2.3375X2+3.85X3-0.275X12 -0.075X1X2-0.071875X22-0.25X1X3-0.05X2X3-0.6X32 | 0.8264 | 0.0867 |