. 2018 Mar 26;6(4):912–924. doi: 10.1002/fsn3.629

Table 6.

Mean intensity rating for significant aroma, mouthfeel, taste, aftertaste, and aroma‐by‐mouth attributes for R2, R2‐W and R2‐E

Modality	Attribute	R2*	R2‐W	R2‐E
Aroma	Alcohol	9.63^A	7.94^B	4.88^C
	Caramel	8.13^A	7.31^A	5.81^B
	Vanilla	8.44^A	7.50^A,B	6.19^B
	Dark Fruit	7.13^A	5.13^B	5.50^B
Mouthfeel	Astringent	10.25^A	8.81^B	4.75^C
	Slick	6.63^A	5.75^A	3.13^B
	Warming	9.63^A	9.06^A	3.63^B
Taste	Bitter	9.06^A	8.38^A	4.13^B
Aftertaste	Bitter	10.25^A	9.06^A	6.00^B
	Brown Spice	7.56^A	7.13^A	5.63^B
	Vanilla	7.06^A	6.25^A,B	5.31^B
	Plastic	4.94^A	4.50^A,B	3.44^B
Aroma‐by‐mouth	Alcohol	10.81^A	9.38^A	3.94^B
	Caramel	8.44^A	7.06^B	5.06^C
	Maple	8.06^A	7.19^B	5.38^C
	Vanilla	8.63^A	7.19^B	5.75^C

Superscripts of the same letter within an attribute indicate no significant difference by Fisher's least significant difference (LSD) test at α = .05.

“R2” is rum 2, “R2‐W” is 1:2 dilution of rum 2 with water to achieve 20% ABV, “R2‐E” is 1:2 dilution of rum 1 with 40% ethanol to achieve 40% ABV.