Figure 2.
Effect of sensory evaluation associated with color (a), odor (b), flavor (c), and overall likelihood (d) using the smoke treatment of different plant‐derived sawdusts (Apple, Oak, Chestnut, Cherry, and Walnut) on superheated steam roasting of AMPS at two different smoking times (5 and 10 min). Data expressed as mean ± SD (n = 10)