Table 4.
Sensory evaluation of selected steeping- and dripping-prepared CBCs
| Steeping | Dripping | ||||
|---|---|---|---|---|---|
| S5-3 | S10-6 | S20-6 | D10-6 | D20-3 | |
| Aroma | 6.6 ± 1.6b | 5.7 ± 1.7ab | 5.0 ± 1.3a | 5.2 ± 1.5a | 5.6 ± 1.4ab |
| Sweetness | 5.9 ± 1.1c | 4.9 ± 1.1b | 4.2 ± 1.3ab | 4.2 ± 1.2ab | 3.8 ± 1.2a |
| Sourness | 5.3 ± 1.4b | 4.4 ± 1.3a | 4.0 ± 1.4a | 3.8 ± 1.4a | 4.3 ± 1.3a |
| Bitterness | 4.2 ± 1.7a | 4.4 ± 1.6a | 5.7 ± 1.3b | 4.4 ± 1.4a | 4.1 ± 1.5a |
| Overall preference | 4.2 ± 1.4c | 3.1 ± 1.3b | 3.1 ± 1.2b | 2.2 ± 1.3a | 2.6 ± 1.4b |
Letters indicate significant differences at p < 0.05 for the same temperature measured by one-way ANOVA with Duncan’s test