. 2021 Apr 7;58(9):3579–3588. doi: 10.1007/s13197-021-05087-4

Table 5.

Sensory properties evaluation scores of irradiated and un-irradiated spices with stored for180 days

Gamma dose (kGy)	Sensory parameters	Days	Red chili	Turmeric	Cumin	Coriander	Garlic	Ginger	Black pepper
0	Color	180	7.15 ± 0.55^a	7.10 ± 0.61^a	7.00 ± 0.41^a	7.05 ± 0.55^a	7.05 ± 0.55^a	6.85 ± 0.53^a	6.95 ± 0.44^a
	Texture	180	7.08 ± 0.50^a	7.10 ± 0.46^a	7.05 ± 0.50^a	7.15 ± 0.67^a	6.90 ± 0.52^a	6.85 ± 0.63^a	7.15 ± 0.41^a
	Flavor/odor	180	7.25 ± 0.51^a	7.05 ± 0.37^a	6.90 ± 0.46^a	7.10 ± 0.61^a	6.85 ± 0.82^a	6.70 ± 0.67^a	6.90 ± 0.66^a
2	Color	180	6.95 ± 0.42^a	6.95 ± 0.44^a	6.90 ± 0.52^a	6.80 ± 0.59^a	6.80 ± 0.67^a	6.75 ± 0.75^a	6.75 ± 0.35^a
	Texture	180	6.88 ± 0.38^a	7.05 ± 0.44^a	6.95 ± 0.37^a	6.90 ± 0.39^a	6.85 ± 0.53^a	6.75 ± 0.75^a	6.85 ± 0.63^a
	Flavor/odor	180	6.95 ± 0.47^ab	6.90 ± 0.39^a	6.90 ± 0.52^a	6.80 ± 0.59^a	6.85 ± 0.63^a	6.80 ± 0.67^a	6.60 ± 0.66^a
4	Color	180	6.85 ± 0.50^a	6.85 ± 0.41^a	6.85 ± 0.41^a	6.75 ± 0.35^a	6.75 ± 0.35^a	6.70 ± 0.59^a	6.75 ± 0.35^a
	Texture	180	6.90 ± 0.44^a	6.80 ± 0.35^a	6.85 ± 0.63^a	6.95 ± 0.55^a	6.70 ± 0.54^a	6.75 ± 0.35^a	6.70 ± 0.67^a
	Flavor/odor	180	6.90 ± 0.30^ab	6.85 ± 0.41^a	6.85 ± 0.41^a	6.85 ± 0.47^a	6.75 ± 0.35^a	6.65 ± 0.58^a	6.75 ± 0.49^a
6	Color	180	6.80 ± 0.60^a	6.90 ± 0.57^a	6.80 ± 0.48^a	6.90 ± 0.46^a	6.95 ± 0.44^a	6.85 ± 0.41^a	6.65 ± 0.58^a
	Texture	180	6.90 ± 0.44^a	6.95 ± 0.44^a	6.90 ± 0.39^a	6.85 ± 0.47^a	6.85 ± 0.41^a	6.90 ± 0.57^a	6.80 ± 0.63^a
	Flavor/odor	180	6.75 ± 0.34^a	6.95 ± 0.44^a	6.80 ± 0.42^a	6.95 ± 0.50^a	6.75 ± 0.63^a	6.70 ± 0.59^a	6.65 ± 0.58^a

Sensory evaluation was conducted by 10 panelists using a 7-point hedonic scale (7 = very good, 1 = very bad)

^a,bMean ± SD (n = 3), mean values with same row with different lower case letter are significantly different at p ≤ 0.05 among the gamma radiation dose