Table 5.
Ranking test among treatments at the end of fermentation (p<0.05)*
| Treatment | Sensory parameters |
||||||||
|---|---|---|---|---|---|---|---|---|---|
| Sourness | Off-flavor | Oral viscosity | Texture smoothness | Mouthfeel | Stringiness | Saltiness | Aroma intensity | Total acceptance | |
| I, 2I, 4I, 8I | NS*** | 8I>4I (a mixed culture-like and vinegary-like off-flavor) |
4I>2I>I>8I | Others>8I | 4I=2I>others | 4I>others | 4I>2I=8I>I | I>2I>4I>8I | Others>8I |
* All the treatments were uniformly agitated in bottles before sensory tests and did not stirred or homogenized.
** I = standard inoculation and coefficients to ‘I’ are inoculations more than standard inoculation before
*** Non-significant