Table 3.

Attribute test of how OF sample differs from APV sample in color, scent, and taste.

	Total			Experienced d			Inexperienced
	Color	Scent	Taste	Color	Scent	Taste	Color	Scent	Taste
Mean b	5.2 ± 1.2 a	4.5 ± 1.2	4.9 ± 1.4	5.2 ± 1.2	4.7 ± 1.1	5.1 ± 1.4	5.2 ± 1.2	4.3 ± 1.4	4.5 ± 1.3
CI c	4.92–5.48	4.19–4.78	4.52–5.20	4.78–5.56	4.29–5.05	4.60–5.56	4.79–5.64	3.82–4.78	4.07–5.02

^a Attribute scores were taken from 7-point hedonic scale how strong OF sample compare to APV sample. (1 = extremely weak, 2 = very weak, 3 = moderately weak, 4 = no difference, 5 = moderately strong, 6 = very strong, and 7 = extremely strong). ^b The mean data were expressed with ± SD (the numbers of total, experienced, and inexperienced participants were 70, 36, and 34, respectively). ^c The CI indicates 95% confidence interval of mean and expressed with lower CI–upper CI. ^d “Experienced” indicates those participants who have ever tasted cabbage juice before the experiment, and it was asked through the questionnaire during the sensorial test.