Table 4.
Overall sensory evaluation of the tested CMM using the five-point method (the abbreviations used in the graph are described in Section 3.2).
| Sample | Color | Hardness | Smoothness | Turn | Flavor | Taste |
|---|---|---|---|---|---|---|
| C501h | 4.17 | 2.99 | 2.7 | 2.9 | 4.8 | 3.15 |
| C502h | 4.133 | 3.27 | 2.9 | 2.7 | 4.7 | 3.34 |
| C503h | 4.57 | 3.075 | 3.1 | 2.8 | 4.6 | 3.65 |
| C551h | 3.9 | 2.85 | 2.95 | 3.5 | 3.9 | 4.55 |
| C552h | 4.3 | 3.05 | 3.1 | 3.65 | 4.15 | 4.2 |
| C553h | 4.1 | 3 | 3.35 | 3.9 | 4.25 | 3.9 |
| C601h | 4.15 | 3.69 | 3.35 | 3.7 | 4.45 | 3.75 |
| C602h | 4.35 | 3.8 | 3.48 | 3.85 | 3.9 | 3.55 |
| C603h | 4.65 | 3.88 | 3.89 | 4.15 | 4.2 | 4.1 |