Table 3.
Sensory Trait | Lemon-Based Dishes | Tomato-Based Dishes | ||||
---|---|---|---|---|---|---|
Traditional | Molecular | NbN | Traditional | Molecular | NbN | |
Degree of Liking, (1–9 c.u.) ± 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.