Table 3.
Effect of medicinal plant types on sensorial evaluation the flavored kombucha samples
| Treatments | Sensorial characteristic | ||||
|---|---|---|---|---|---|
| Odor | Flavor | Sourness | Color | Overall acceptability | |
| Cinnamon‐flavored kombucha | 3.87 ± 0.83 | 4.00 ± 0.75 | 3.87 ± 0.64 | 3.75 ± 0.70 | 3.75 ± 0.70 |
| Cardamom‐flavored kombucha | 3.62 ± 0.74 | 3.75 ± 0.75 | 3.37 ± 0.51 | 3.62 ± 0.74 | 3.37 ± 0.51 |
| Shirazi thyme‐flavored kombucha | 3.12 ± 0.64 | 2.75 ± 0.70 | 2.87 ± 0.83 | 2.87 ± 0.64 | 2.62 ± 0.74 |
| Kombucha tea | 3.37 ± 0.51 | 3.50 ± 0.51 | 3.75 ± 0.70 | 3.50 ± 0.53 | 3.50 ± 0.53 |