. 2014 Apr 1;148(100):218–229. doi: 10.1016/j.foodchem.2013.10.045

Table 3.

Mean panel scores for sensory attributes of two genotypes of Charentais melon harvested at two different maturity stages.

Code	Attribute	Score^a				LSD^b	P^c
Code	Attribute	iLSL	mLSL	iMSL	mMSL	LSD^b	S	A	I
Odour
o01	sweet	41^b	41^b	40^b	50^a	5.4	∗∗	∗∗∗	ns
o02	floral	17^b	19^b	21^a ^b	26^b	6.4	∗	∗∗∗	ns
o03	honey	11^b	10^b	14^b	21^a	4.4	∗∗∗	∗∗∗	ns
o04	strawberries	6.5^b	10^a^b	8.8^b	14^a	4.4	∗∗	∗∗∗	ns
o05	orange squash	13^a	18^a	14^a ^b	18^a	4.4	ns	∗∗∗	ns
o06	citrus	10	10	11	10	2.8	ns	∗∗∗	ns
o07	cucumber	17^b	12^c	22^a	12^c	4.1	∗∗∗	∗∗∗	ns
o08	green^d	14^b	14^b	21^a	11^b	4.0	∗∗∗	∗∗∗	ns
o09	earthy	18^a	14^a ^b	8.1^c	11^b ^c	5.5	∗∗	∗∗∗	ns
o10	musty	16^a	8.9^b	5.1^b	9.0^b	6.3	∗∗	∗∗	ns
o11	brown orchard fruit^e	13^a ^b	10^b	9.9^b	17^a	4.4	∗∗	∗∗∗	ns
o12	ripe tropical fruit^f	11	11	11	14	3.8	ns	∗∗∗	ns
o13	fermenting	13^a	9.9^b	9.2^b	13^a	2.9	∗∗	∗∗∗	ns
Taste/Flavour
tf01	sweet	60^a	66^a	31^b	65^a	8.8	∗∗∗	∗∗∗	∗∗
tf02	savoury	15^a ^b	12^b ^c	17^a	11^c	3.1	∗∗∗	∗∗∗	ns
tf03	salty	18^a	15^a ^b	13^b	13^b	4.3	ns	∗∗∗	ns
tf04	acidic	15	17	20	15	4.7	ns	∗∗∗	ns
tf05	bitter	17	14	15	13	4.8	ns	∗∗∗	ns
tf06	floral	21^a	19^a ^b	14^b	26^a	6.3	∗∗	∗∗∗	∗
tf07	honey	17^a	14^a	9.2^b	18^a	5.1	∗∗	∗∗∗	ns
tf08	syrupy	37^a	41^a	10^b	37^a	9.4	∗∗∗	∗∗∗	∗∗
tf09	strawberries	7.5^b	7.9^b	3.5^b	13^a	4.8	∗∗	∗∗∗	∗
tf10	orange squash	11	9.1	11	11	4.7	ns	∗∗∗	ns
tf11	citrus	6.4^b	6.5^b	11^a	8.4^b	2.7	∗∗	∗∗∗	ns
tf12	cucumber	16^b	10^b ^c	23^a	9.4^c	6.4	∗∗∗	∗∗∗	∗∗∗
tf13	green	11^b	8.5^b	17^a	9.8^b	4.1	∗∗∗	∗∗∗	ns
tf14	metallic	22^a	17^b	17^a	20^a ^b	3.9	ns^(0.050)	∗∗∗	ns
tf15	pithy	17	16	13	12	7.6	ns	∗∗	∗∗
tf16	earthy	22^a	17^b	11^b	11^b	5.7	∗∗	∗∗∗	ns
tf17	musty	18^a	15^a	5.4^b	13^a	6.1	∗∗∗	∗∗∗	ns
tf18	brown orchard fruit^e	17^a	17^a	6.9^b	18^a	6.3	∗∗	∗∗	ns
tf19	ripe tropical fruit^f	9.8^b	13^a ^b	8.1^b	16^a	5.7	∗	∗∗∗	∗
tf20	fermenting	15^a	15^a	4.9^b	16^a	7.5	∗∗	∗∗∗	∗∗
Mouthfeel
m01	mouth drying	41	41	37	40	6.2	ns	∗∗∗	ns
m02	mouth coating	41^a ^b	43^a	32^c	37^b ^c	5.5	∗∗	∗∗∗	ns
m03	tongue tingling	8.0	6.9	7.9	7.9	4.0	ns	∗∗∗	ns
m04	body	46^a	46^a	24^b	42^a	7.5	∗∗∗	∗∗∗	∗
m05	salivating	33	32	32	32	5.7	ns	∗∗∗	ns
m06	smoothness	44^a ^b	44^a ^b	37^b	47^a	6.5	ns^(0.052)	∗∗∗	ns
After-effects
ae01	sweet	50^a	55^a	26^b	52^a	10	∗∗∗	∗∗	∗∗∗
ae02	savoury	14	11	16	14	4.8	ns	∗∗∗	∗
ae03	salty	15	15	13	13	4.4	ns	∗∗∗	∗
ae04	acidic	15^a ^b	13^b	21^a	13^b	5.7	∗	∗∗∗	∗
ae05	bitter	16^a ^b	14^b	19^a	14^b	4.2	ns ^(0.050)	∗∗∗	ns
ae06	mouthcoating	42^a	43^a	33^b	41^a	4.6	∗∗	∗∗∗	∗
ae07	drying	42	43	39	42	7.8	ns	∗∗∗	∗∗∗
ae08	musty	21^a	17^a	8.4^b	15^a ^b	7.3	∗	∗∗∗	∗
ae09	soapy	4.5	5.2	8.9	6.6	5.0	ns	∗∗∗	ns
ae10	metallic	22	22	19	18	6.5	ns	∗∗∗	∗∗

Means not labelled with the same letters are significantly different (p < 0.05); means are from three replicate samples.

Least significance difference at p = 0.05.

Probability, obtained from ANOVA, that there is a difference between means; ns, no significant difference between means (p > 0.05); ⁎ significant at the 5% level; ⁎⁎ significant at the 1% level; ⁎⁎⁎ significant at the 0.1% level; F-ratios for sample and assessor were calculated by comparing the mean square of the effect with the mean square of the sample×assessor interaction; S: significance of samples, A: significance of assessors, I: significance of the interaction (S×A).

Odour associated with freshly cut grass and green beans.

Odour or taste-flavour associated with overripe apples and pears.

Odour or taste-flavour associated with ripe bananas and pineapples.