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. 2021 Jan 10;10(1):133. doi: 10.3390/foods10010133

Table 3.

Degree of liking of evaluated dishes.

Sensory Trait Lemon-Based Dishes Tomato-Based Dishes
Traditional Molecular NbN Traditional Molecular NbN
Degree of Liking, (1–9 c.u.) x¯ ± SE; n = 56
appearance 7.4 ± 0.2 b 5.2 ± 0.3 a 8.2 ± 0.2 c 6.5 ± 0.3 a 6.6 ± 0.3 a 6.0 ± 0.3 a
odor 8.0 ± 0.2 c 6.3 ± 0.2 a 6.9 ± 0.3 b 6.8 ± 0.2 b 5.4 ± 0.3 a 6.0 ± 0.3 a
taste/flavor 7.5 ± 0.2 b 5.5 ± 0.3 a 5.2 ± 0.3 a 6.8 ± 0.3 b 6.2 ± 0.3 ab 5.5 ± 0.3 a
texture 7.9 ± 0.2 b 5.5 ± 0.3 a 5.8 ± 0.3 a 7.0 ± 0.2 b 6.9 ± 0.3 ab 6.2 ± 0.3 a

a, b, c—mean values marked by different letters in verses, differ significantly at p ≤ 0.05.