Table 4.
A consumer study regarding aroma, taste, and overall quality of non-fermented fermented (NFC), fermented Cornelian cherry juice with free (FC) and immobilized Lactobacillus plantarum ATCC 14917 (IC) in the first 24 h at 30 °C and during storage at 4 °C for 4 weeks.
| Storage Time | Substrate | Aroma | Taste | Overall Quality |
|---|---|---|---|---|
| 24 h | NFC | 8.5 ± 0.1 a | 9.0 ± 0.2 a | 9.1 ± 0.1 a |
| FC | 8.6 ± 0.2 a | 9.1 ± 0.2 a | 8.9 ± 0.1 a | |
| IC | 8.5 ± 0.1 a | 9.0 ± 0.2 a | 9.0 ± 0.2 a | |
| Week 1 | NFC | 7.8 ± 0.2 a | 7.8 ± 0.1 a | 7.7 ± 0.2 a |
| FC | 7.9 ± 0.1 a | 7.9 ± 0.2 a | 7.8 ± 0.2 a | |
| IC | 7.7 ± 0.1 a | 7.6 ± 0.1 a | 7.7 ± 0.1 a | |
| Week 2 | NFC | 7.0 ± 0.1 a | 6.9 ± 0.1 a | 7.0 ± 0.2 a |
| FC | 7.1 ± 0.1 a | 6.8 ± 0.1 a | 7.1 ± 0.2 a | |
| IC | 7.0 ± 0.1 a | 6.9 ± 0.1 a | 7.0 ± 0.1 a | |
| Week 3 | NFC | 6.5 ± 0.1 a | 6.5 ± 0.2 a | 6.5 ± 0.2 a |
| FC | 6.6 ± 0.1 a | 6.6 ± 0.1 a | 6.5 ± 0.2 a | |
| IC | 6.4 ± 0.1 a | 6.5 ± 0.2 a | 6.5 ± 0.1 a | |
| Week 4 | NFC | 6.3 ± 0.3 a | 6.1 ± 0.2 a | 6.1 ± 0.3 a |
| FC | 6.2 ± 0.2 a | 6.1 ± 0.3 a | 6.3 ± 0.2 a | |
| IC | 6.3 ± 0.2 a | 6.0 ± 0.4 a | 5.9 ± 0.2 a |
Different superscript letters in a column at the same time of period of storage indicates statistically significant differences (ANOVA, Duncan’s multiple range test, p < 0.05).