. 2019 Apr 22;56(5):2365–2372. doi: 10.1007/s13197-019-03644-6

Table 2.

Effect of the roasting and brewing time on the sensory characteristics of quince tea

Roasting time	Brewing time	Appearance	Aroma	Taste	Overall acceptability
0	5	2 ± 0.48^ef	2 ± 0.50^d	1.88 ± 0.40^cd	1.66 ± 0.35^f
	10	2.05 ± 0.48^ef	2.55 ± 0.50^cd	1.77 ± 0.40^d	1.88 ± 0.35^ef
	15	1.55 ± 0.48^f	2.33 ± 0.50^cd	1.77 ± 0.40^d	1.88 ± 0.35^ef
20	5	2.66 ± 0.48^de	3 ± 0.50^bc	2.11 ± 0.40^cd	2.22 ± 0.35^def
	10	2.88 ± 0.48^cde	3.11 ± 0.50^bc	3 ± 0.40^cd	2.44 ± 0.35^de
	15	3.11 ± 0.48^cd	3.55 ± 0.50^ab	2.66 ± 0.40^bc	2.88 ± 0.35^cd
40	5	4.38 ± 0.48^ab	4.11 ± 0.50^a	3.55 ± 0.40^a	3.88 ± 0.35^ab
	10	4.5 ± 0.48^ab	4.27 ± 0.50^a	4.05 ± 0.40^a	4.16 ± 0.35^a
	15	3.77 ± 0.48^bc	3.61 ± 0.50^ab	3.38 ± 0.40^ab	3.55 ± 0.35^abc
60	5	4.55 ± 0.48^ab	3.88 ± 0.50^ab	3.33 ± 0.40^ab	3.94 ± 0.35^ab
	10	4.77 ± 0.48^a	4.22 ± 0.50^a	3.5 ± 0.40^a	3.83 ± 0.35^ab
	15	4.16 ± 0.48^ab	3.55 ± 0.50^ab	3.27 ± 0.40^ab	3.38 ± 0.35^bc

Different letters in the same column indicate significant differences between mean values (p < 0.05)