Table 3.
Sensory evaluation of CBCs prepared by steeping and dripping
| Steeping | S5 | S10 | S20 | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| S5-3 | S5-6 | S5-12 | S5-24 | S10-3 | S10-6 | S10-12 | S10-24 | S20-3 | S20-6 | S20-12 | S20-24 | |
| Aroma | 6.9 ± 1.3b | 5.4 ± 1.0a | 6.0 ± 1.0a | 5.8 ± 1.4a | 5.3 ± 1.0ab | 5.5 ± 1.1b | 4.8 ± 1.0a | 4.8 ± 0.9a | 5.8 ± 1.3b | 6.0 ± 1.1b | 5.0 ± 1.0a | 4.9 ± 0.8a |
| Sweetness | 4.1 ± 1.5b | 3.1 ± 1.2a | 2.9 ± 0.9a | 3.4 ± 1.4ab | 3.8 ± 1.5ab | 4.1 ± 0.8b | 3.9 ± 1.4ab | 3.0 ± 1.4a | 3.4 ± 1.1b | 3.8 ± 1.5b | 2.5 ± 0.8a | 3.4 ± 1.2b |
| Sourness | 3.8 ± 1.7b | 4.0 ± 1.4b | 3.5 ± 1.1ab | 2.8 ± 1.3a | 4.5 ± 1.0a | 5.2 ± 1.6a | 4.6 ± 1.2a | 4.7 ± 0.8a | 3.4 ± 1.4a | 3.1 ± 1.6a | 4.6 ± 1.2b | 3.8 ± 1.4ab |
| Bitterness | 4.2 ± 1.6a | 3.7 ± 1.4a | 5.2 ± 1.9b | 5.4 ± 1.3b | 4.5 ± 1.2a | 4.4 ± 1.3a | 5.4 ± 1.0b | 5.8 ± 1.3b | 4.6 ± 1.4a | 5.0 ± 1.6a | 4.5 ± 1.1a | 5.8 ± 1.1b |
| Overall preference | 3.8 ± 0.4b | 2.1 ± 0.9a | 1.7 ± 0.8a | 2.1 ± 0.8a | 1.6 ± 1.0ab | 3.5 ± 0.5c | 2.1 ± 0.6b | 1.3 ± 0.6a | 2.4 ± 0.8b | 3.2 ± 0.9c | 1.7 ± 0.9a | 1.9 ± 0.7ab |
| Dripping | D10 | D20 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| D10-3 | D10-6 | D10-12 | D20-3 | D20-6 | D20-12 | |||||||
| Aroma | 5.1 ± 1.2b | 5.7 ± 1.2c | 4.7 ± 1.5a | 5.8 ± 1.0b | 4.6 ± 1.2a | 4.8 ± 1.5a | ||||||
| Sweetness | 4.1 ± 1.3a | 4.5 ± 1.3a | 4.3 ± 1.3a | 4.2 ± 1.1a | 3.9 ± 0.9a | 3.9 ± 0.9a | ||||||
| Sourness | 4.6 ± 1.6a | 6.0 ± 1.3b | 4.7 ± 1.4a | 6.3 ± 0.7b | 5.5 ± 1.2a | 5.2 ± 1.3a | ||||||
| Bitterness | 5.1 ± 0.9ab | 5.1 ± 1.0a | 5.9 ± 0.9c | 4.2 ± 1.0a | 5.5 ± 0.5b | 6.2 ± 0.7c | ||||||
| Overall preference | 1.9 ± 0.8b | 2.5 ± 0.5c | 1.4 ± 0.5a | 2.8 ± 0.4b | 1.5 ± 0.5a | 1.7 ± 0.8a | ||||||
Letters indicate significant differences at p < 0.05 for the same temperature measured by one-way ANOVA with Duncan’s test