Table 2. Sensory quality scores for the fresh liqueurs produced from apple, chokeberry and beetroot pomace.
| Sample | Colour* (max. 1) |
Clarity* (max. 1) |
Distinction* (max. 2) |
Odour** (max. 6) |
Flavour** (max. 10) |
Overall score** (max. 20) |
|---|---|---|---|---|---|---|
| AL | 1 | 1 | 2 | (5.3±0.6)b | 8.0±0.4 | (17.3±0.9)ab |
| CL | 1 | 1 | 2 | (5.3±0.1)b | 8.4±0.3 | (17.6±0.3)b |
| ABL | 1 | 1 | 2 | (4.4±0.5)a | 8.2±0.2 | (16.6±0.7)a |
| ACL | 1 | 1 | 2 | (5.3±0.5)b | 8.4±0.5 | (17.6±0.9)ab |
| L=liqueur, A=apple, C=chokeberry, B=beetroot. *Values are modes (6 assessors, 1 repetition), **values are arithmetic mean±standard deviation (6 assessors, 1 repetition). Values marked with the same letter under the same type of spirit are not statistically different (α=0.05) | ||||||