ST sec DT °C Dt min Colour (Measured) Colour (Predicted) Sweetness (Measured) Sweetness (Predicted) Bitterness (Measured) Bitterness (Predicted) Astringency (Measured) Astringency (Predicted) MSE
90 60 120 5.77 6.12 1.17 1.01 4.13 5.94 2.20 1.86 0.91
120 65 120 8.10 7.98 1.00 1.02 7.97 8.01 1.00 1.13 0.01
60 60 90 3.90 3.91 2.20 2.22 4.20 3.85 4.10 4.15 0.03
60 65 120 3.97 4.32 2.13 2.00 4.17 4.73 4.00 3.69 0.16
120 60 150 8.03 8.39 1.00 0.84 8.00 8.20 1.10 0.75 0.10
60 70 90 4.03 3.60 2.23 2.42 4.17 3.82 4.20 4.60 0.15
120 60 90 8.03 7.60 1.00 1.21 8.03 7.10 1.20 1.62 0.36
60 60 150 6.00 5.70 1.20 1.30 6.90 6.28 2.10 2.34 0.16
60 70 150 3.97 4.33 2.17 1.99 4.13 4.89 4.13 3.76 0.25
120 70 150 8.03 7.97 1.03 1.04 8.00 8.20 1.17 1.17 0.01
90 70 120 5.87 5.75 1.17 1.22 7.00 5.93 2.13 2.29 0.32
120 70 90 8.00 8.24 1.00 0.93 8.00 8.46 1.27 1.08 0.10
90 65 150 5.70 5.35 1.13 1.35 6.87 6.35 2.20 2.68 0.20
90 65 90 4.00 4.59 2.10 1.75 4.10 5.26 4.23 3.55 0.63
90 65 120 5.87 5.42 1.13 1.34 7.10 5.88 2.23 2.58 0.47
Table 6: Regression results for the sensory attributes of Nigerian Green tea.