Correlation between
sensory attributes was also determined (Table 4). An important and
positive correlation between taste and odor (r = 0.450) was noticed.
However, this correlation was more significant when crispiness
and taste of the potato crisps were considered (r = 0.518). Regression
between acceptability and sensory attributes was discussed in
Tortoe et al. (2014) study; these authors have also confirmed an
important positive correlation between the taste and the overall
acceptation of deep-fried yam (Dioscorea rotundata) crisps.