. 2021 Sep;59(3):282–294. doi: 10.17113/ftb.59.03.21.6759

Table 3. Sensory acceptance of the fresh liqueurs produced from apple, chokeberry and beetroot pomace.

Sample	Overall acceptance*	Appearance acceptance*	Odour acceptance*	Flavour acceptance*	Fullness of flavour**
AL	(6.2±2.2)^b	(7.0±1.9)^b	(6.6±2.0)^c	(6.0±2.3)^b	6.2±1.9	6.2±2.3
CL	(6.1±2.3)^b	(7.4±1.9)^b	(6.0±2.3)^b	(6.0±2.4)^b	6.3±1.9	6.4±2.0
ABL	(4.5±2.5)^a	(6.3±2.1)^a	(4.5±2.6)^a	(4.3±2.7)^a	5.9±2.2	6.7±2.3
ACL	(6.3±2.4)^b	(7.0±1.9)^b	(5.9±2.3)^b	(6.2±2.4)^b	6.4±2.0	5.9±2.3
L=liqueur, A=apple, C=chokeberry, B=beetroot. Ratings on the 9-point hedonic scale, *ratings on the 9-point attribute intensity scale (a consumer concept).Values are arithmetic mean±standard deviation (N=143). Values marked with the same letter within the same column are not statistically different (α=0.05)