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Table 3 Total influence matrix of CSFs: Japanese chefs of French cuisine

From: Cognitive structures based on culinary success factors in the development of new dishes by Japanese chefs at fine dining restaurants

  1 2 3 4 5 6 7 8 9 10 Row sum Column sum R + C R - C
1. Texture 0.165 0.390 0.314 0.276 0.347 0.082 0.315 0.111 0.251 0.380 2.631 2.103 4.734 0.528
2. Flavor 0.271 0.348 0.441 0.392 0.403 0.164 0.370 0.198 0.362 0.449 3.398 3.481 6.879 -0.083
3. Umami 0.154 0.360 0.231 0.258 0.324 0.072 0.236 0.166 0.230 0.354 2.385 3.236 5.621 -0.851
4. Main 0.303 0.425 0.406 0.309 0.267 0.086 0.288 0.244 0.273 0.417 3.018 2.875 5.893 0.143
5. Pairings 0.244 0.423 0.403 0.244 0.320 0.152 0.341 0.180 0.280 0.411 2.998 2.767 5.765 0.231
6. Not too rich 0.171 0.251 0.230 0.208 0.150 0.061 0.200 0.065 0.255 0.238 1.829 1.016 2.845 0.813
7. Good balance 0.250 0.435 0.408 0.363 0.372 0.158 0.231 0.129 0.342 0.364 3.052 2.556 5.608 0.496
8. Cuisine more French in style 0.226 0.338 0.375 0.333 0.350 0.078 0.262 0.115 0.249 0.327 2.653 1.341 3.994 1.312
9. Elegance 0.177 0.315 0.242 0.219 0.165 0.126 0.210 0.073 0.144 0.251 1.922 2.478 4.400 -0.556
10. Surprise 0.142 0.196 0.186 0.165 0.177 0.037 0.103 0.060 0.092 0.133 1.291 3.324 4.615 -2.033
  1. Threshold value: 0.25177; the values were marked when higher than the threshold value. The values in italics are above the average values for matrix.