Fig. 1: Correlations between selected chemical parameters (upper right panel) and sensory descriptors used by the tasting panel (bottom left panel).
From: Predicting and improving complex beer flavor through machine learning
Spearman rank correlations are shown. Descriptors are grouped according to their origin (malt (blue), hops (green), yeast (red), wild flora (yellow), Others (black)), and sensory aspect (aroma, taste, palate, and overall appreciation). Please note that for the chemical compounds, for the sake of clarity, only a subset of the total number of measured compounds is shown, with an emphasis on the key compounds for each source. For more details, see the main text and Methods section. Chemical data can be found in Supplementary Data 1, correlations between all chemical compounds are depicted in Supplementary Fig. S2 and correlation values can be found in Supplementary Data 2. See Supplementary Data 4 for sensory panel assessments and Supplementary Data 5 for correlation values between all sensory descriptors.
