Table. 3. Table 3

Consumer acceptance testing for four different Doenjang stews (DSs; N=79)

Consumer acceptance	DS1	DS2	DS3	DS4
Appearance liking	5.7±1.4^a	5.3±1.5^ab	5.2±1.9^b	5.5±1.5^ab
Color liking	5.8±1.4^a	5.3±1.6^a	5.4±1.8^a	5.5±1.6^a
Overall liking	5.2±2.1^b	5.7±2.0^ab	5.3±2.0^ab	5.8±1.7^a
Flavor liking	5.2±1.7^a	5.6±1.4^a	5.4±1.7^a	5.4±1.5^a
Mouthfeel liking	5.7±1.5^a	5.7±1.3^a	5.4±1.5^a	5.7±1.4^a
Salty taste liking	5.2±1.6^ab	5.4±1.7^ab	4.9±1.9^b	5.7±1.6^a
Sweet taste liking	5.4±1.4^a	5.5±1.3^a	5.2±1.5^a	5.6±1.5^a
Umami taste liking	5.4±1.6^a	5.6±1.6^a	5.5±1.7^a	5.7±1.6^a

Liking attributes were rated on a 9-point hedonic scale with 1=dislike extremely and 9=like extremely.

Data are presented as mean±SD of 79 consumers.

Numbers in a row with different letters (a,b) represent significant differences (P<0.05).

Prev Nutr Food Sci 2022;27:121~126 https://doi.org/10.3746/pnf.2022.27.1.121