Table 4.

Sensory evaluation of garlic samples (means and standard deviations).

Samples	Intensity	sd	Pungency	sd	Persistence	sd	Sulphurous	sd	Vinegarish	sd	Cooked onion	sd
WOC	5.67b	0.52	4.83a	0.75	4.67b	0.52	3.67b	0.52	4.67a	0.52	3.67b	0.52
WAC	6.67a	0.52	5.05a	0.82	5.17a	0.75	5.00a	0.63	2.67b	0.82	5.67a	0.82
WAR	6.50a	0.55	4.90a	0.55	5.50a	0.52	5.33a	0.52	3.00b	0.89	5.83a	0.98
BOC	4.17b	0.75	2.50a	1.22	4.50a	0.55	4.20a	0.63	3.80a	0.55	2.45b	0.75
BAC	5.17a	0.75	2.83a	0.75	4.33a	0.52	4.90a	0.75	2.50b	0.54	3.33a	0.66
BAR	5.33a	0.52	3.20a	0.52	3.67b	0.82	4.50a	0.55	2.50b	0.62	3.67a	0.59
NOC	4.37a	0.48	3.00a	0.84	3.50a	0.77	5.00a	0.63	2.05a	0.77	3.50a	0.55
NAC	4.38a	0.56	2.90a	0.73	3.83a	0.88	4.67b	0.88	1.83a	0.41	4.00a	0.63
NAR	4.35a	0.49	2.83a	0.74	3.00a	0.74	4.50b	0.55	1.67a	0.52	4.83a	0.75

Different lowercase letters indicate significant difference among treatments (P < 0.05).