Caviar

“ANOVA results indicated differences among caviar in the sensory attributes of tactile firmness, mustard color, egg size, in-mouth firmness, seafood fresh flavor, fresh butter flavor, earthy flavor, yeasty flavor, and bitterness (P < 0.05)”

caviar → has → sensory attributes

“Logistic regression of CATA responses indicated that caviar varied by diet in several aroma and aftertaste attributes, and marbled appearance (P < 0.05)”

caviar → varies by diet → aroma and aftertaste attributes

“overall consumer acceptance of caviar was driven by tactile firmness, sea fresh flavor, fresh butter flavor, and black color”

caviar → is driven by → sensory attributes

“Sensory analysis showed that ripened roe odor and flavor in combination with caviar flavor and whey/caramel-like odor give the overall positive effect of the complex characteristic roe flavor.”

ripened roe odor and flavor → combines with → caviar flavor and whey/caramel-like odor