Table 7.
Sensory analysis of three different milk samples (untreated, pasteurized, and high-pressure-treated) by untrained and trained panelists utilizing a hedonic scale (1 to 5, with 5 representing the greatest enjoyment) [65].
| Sensory Properties | Untrained Panelists | Trained Panelists | |||
|---|---|---|---|---|---|
| Pasteurized | High Pressure | Untreated | Pasteurized | High Pressure | |
| Aroma | 4.09 ± 0.30 | 4.36 ± 0.90 | 3.44 ± 0.72 | 3.12 ± 0.44 | 3.36 ± 0.96 |
| Color | 3.91 ± 0.60 | 4.63 ± 0.70 | 4.40 * | 3.20 * | 3.60 * |
| Taste | 3.82 ± 0.70 | 4.36 ± 0.90 | 4.04 ± 0.61 | 3.20 * | 3.64 * |
| Aftertaste | 4.00 ± 0.70 | 4.50 ± 0.70 | 3.84 ± 0.63 | 3.08 * | 3.64 * |
* Original authors did not report the standard deviation of these results.