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. 2013 Dec 20;2(2):114–131. doi: 10.1002/fsn3.82

Figure 2.

Figure 2

External preference mapping showing sensory attributes driving consumer preference of the pastes. (A) Grouping of pastes according to sensory, chemical, and physical properties and consumer preference. (B) Consumer preference pattern as influenced by sensory, chemical, and physical properties. On the map, 100S, 90S, and 75S represent naturally fermented pastes, while 100SBS, 90SBS, and 75SBS represent lactic acid-fermented pastes. Pastes are designated according to 100%, 90%, and 75% soybean composition, the remaining proportions being maize.