. 2019 Jul 8;56(9):4323–4332. doi: 10.1007/s13197-019-03901-8

Table 2.

Sensory characteristics of dark chocolate bar with addition of cinnamon bark oleoresin microcapsule

Sample	Colour	Appearance (glossiness)	Aroma	Taste	Hardness	Melting capability	Overall
F1	4.37^a ± 0.76	4.37^a ± 0.62	4.23^a ± 0.87	4.37^a ± 0.81	4.27^a ± 0.87	4.27^a ± 0.78	4.40^a ± 0.67
F2	4.33^a ± 0.80	4.30^a ± 0.84	4.17^a ± 0.95	4.40^a ± 0.77	4.10^a ± 0.76	4.03^a ± 0.96	4.27^a ± 0.83
F3	4.33^a ± 0.81	4.23^a ± 0.86	4.33^a ± 0.84	4.23^a ± 0.77	4.33^a ± 0.61	4.13^a ± 0.83	4.47^a ± 0.94

Cinnamon bark oleoresin microcapsule addition F1 = 4%, F2 = 6%, F3 = 8%

Scale 1 = dislike, 2 = rather dislike, 3 = neither like or dislike, 4 = rather like, 5 = like

Within column, mean values marked by different superscript small letters are differ significantly (α = 0.05)