Table 2. Correlation coefficients (r) between sensory scores and contents of taste compounds

Compounds		r	Order
Amino acid	Thr	−0.342	11
	Ser	−0.312	14
	Gly	0.298	15
	Ala	0.492**	7
	Lys	0.322	13
	Asp	0.478**	8
	Glu	0.546**	3
	Met	0.336	12
	Ile	0.529**	6
	Leu	0.532**	4
	Pro	0.118	17
Amino acid	Val	−0.016	21
	Tyr	0.422*	9
	Phe	0.065	19
	His	0.053	20
	Arg	0.547**	2
Organic acid	Oxalic	−0.101	18
	Citric	−0.263	16
	Tartaric	−0.006	22
	Acetic	0.529**	5
Sugar	Glucose	−0.400	10
NaCl	0.587**	1

^*p<0.05, ^**p<0.01.