. 2022 Mar 23;9:862689. doi: 10.3389/fnut.2022.862689

Table 7.

Effect of PCP on sensory scores in milk during storage period.

Sensory attributes¹	Storage time (d)	NC²	PC1	PC2	AC
Acid	0	8.10 ± 0.36	7.90 ± 0.66	7.93 ± 0.32	7.97 ± 0.39
	1	7.93 ± 0.42	7.93 ± 0.12	7.97 ± 0.21	7.73 ± 0.41
	3	7.57 ± 0.25	7.70 ± 0.75	7.70 ± 0.36	7.83 ± 0.49
	7	7.73 ± 0.38	7.67 ± 0.15	7.70 ± 0.17	7.80 ± 0.20
Bitter	0	7.60 ± 0.60	7.63 ± 0.32	7.53 ± 0.76	7.43 ± 0.40
	1	7.63 ± 0.65	7.50 ± 0.46	7.60 ± 0.53	7.50 ± 0.46
	3	7.30 ± 0.49	7.60 ± 0.61	7.40 ± 0.53	7.37 ± 0.32
	7	7.53 ± 0.50	7.43 ± 0.40	7.33 ± 0.29	7.47 ± 0.50
Feed	0	7.50 ± 0.41	7.57 ± 0.40	7.63 ± 0.65	7.70 ± 0.26
	1	7.10 ± 0.46	7.17 ± 0.19	7.13 ± 0.31	7.30 ± 0.44
	3	7.27 ± 0.31	7.37 ± 0.32	6.97 ± 0.35	7.13 ± 0.32
	7	7.07 ± 0.72	7.00 ± 0.20	7.03 ± 0.25	7.33 ± 0.31
Fermented/fruity	0	8.07 ± 0.21^a	8.13 ± 0.31^a	7.97 ± 0.21^a	8.20 ± 0.26^a
	1	7.27 ± 0.31^ab	7.50 ± 0.27^b	7.37 ± 0.55^ab	7.57 ± 0.25^b
	3	6.87 ± 0.24^bc	7.10 ± 0.24^bc	7.00 ± 0.44^bc	7.13 ± 0.47^bc
	7	6.40 ± 0.40^c	6.83 ± 0.32^c	6.53 ± 0.32^c	6.93 ± 0.46^c
Flat	0	7.33 ± 0.31^a	7.40 ± 0.35^a	7.67 ± 0.31^a	7.53 ± 0.22^a
	1	6.60 ± 0.53^b	6.43 ± 0.29^b	7.07 ± 0.21^b	7.07 ± 0.33^b
	3	6.43 ± 0.35^bB	6.97 ± 0.25^abA	7.10 ± 0.26^bA	7.23 ± 0.21^bA
	7	6.30 ± 0.26^bC	6.40 ± 0.36^bBC	6.87 ± 0.31^bAB	7.33 ± 0.24^abA
Foreign/atypical	0	8.17 ± 0.15^a	8.03 ± 0.25	8.27 ± 0.18^a	8.20 ± 0.26^a
	1	7.80 ± 0.20^ab	7.90 ± 0.50	7.70 ± 0.22^b	7.53 ± 0.23^b
	3	7.67 ± 0.35^b	7.77 ± 0.31	7.57 ± 0.38^b	7.33 ± 0.32^b
	7	7.63 ± 0.25^b	7.50 ± 0.44	7.63 ± 0.25^b	7.68 ± 0.25^b
Garlic/onion/weedy	0	7.63 ± 0.21^a	7.50 ± 0.26^a	7.47 ± 0.42	7.63 ± 0.21
	1	7.13 ± 0.24^bc	6.93 ± 0.22^b	7.27 ± 0.45	7.17 ± 0.40
	3	7.20 ± 0.20^bA	6.40 ± 0.36^cB	7.13 ± 0.23^A	7.17 ± 0.29^A
	7	6.90 ± 0.17^cB	6.77 ± 0.25^bcB	7.30 ± 0.33^A	7.07 ± 0.31^AB
Lacks freshness (stale)	0	7.30 ± 0.26^a	7.07 ± 0.27^a	7.27 ± 0.25^a	7.13 ± 0.27^a
	1	5.87 ± 0.21^b	6.43 ± 0.29^b	6.53 ± 0.46^b	6.27 ± 0.46^b
	3	6.03 ± 0.24^b	6.17 ± 0.24^b	6.13 ± 0.42^b	5.93 ± 0.45^b
	7	5.93 ± 0.29^b	5.97 ± 0.55^b	6.03 ± 0.56^b	6.30 ± 0.26^b
Malty	0	7.23 ± 0.25	7.07 ± 0.70	7.13 ± 0.27	7.20 ± 0.20
	1	6.73 ± 0.42	7.18 ± 0.29	6.87 ± 0.31	6.93 ± 0.35
	3	7.03 ± 0.30	6.63 ± 0.25	6.77 ± 0.25	7.03 ± 0.42
	7	6.77 ± 0.45	6.87 ± 0.45	6.80 ± 0.52	6.87 ± 0.45
Oxidized-light (light-induced)	0	8.07 ± 0.31^a	7.97 ± 0.45	7.93 ± 0.60	8.07 ± 0.23
	1	7.60 ± 0.20^abBC	7.83 ± 0.21^AB	7.47 ± 0.22^C	8.03 ± 0.21^A
	3	7.23 ± 0.21^bB	7.33 ± 0.31^B	7.57 ± 0.25^B	8.20 ± 0.46^A
	7	6.07 ± 0.47^cB	7.40 ± 0.50^A	7.43 ± 0.25^A	7.93 ± 0.15^A
Oxidized-metal (metal-induced)	0	7.60 ± 0.20^a	7.47 ± 0.50^a	7.50 ± 0.36^a	7.37 ± 0.23^a
	1	6.83 ± 0.47^ab	7.23 ± 0.38^ab	7.00 ± 0.60^b	6.77 ± 0.23^b
	3	5.90 ± 0.61^cB	6.73 ± 0.29^bA	6.57 ± 0.25^bAB	6.87 ± 0.38^abA
	7	6.17 ± 0.35^bB	7.20 ± 0.20^abA	6.67 ± 0.25^bAB	7.10 ± 0.36^abA
Rancid	0	8.03 ± 0.25^a	7.93 ± 0.45^a	7.80 ± 0.20	8.07 ± 0.42
	1	6.80 ± 0.26^bB	7.23 ± 0.21^bA	7.37 ± 0.55^A	7.77 ± 0.22^A
	3	7.00 ± 0.20^bB	7.40 ± 0.40^abAB	7.40 ± 0.40^AB	7.90 ± 0.26^A
	7	6.67 ± 0.25^bC	7.20 ± 0.20^bB	7.50 ± 0.30^AB	7.70 ± 0.24^A
Salty	0	6.87 ± 0.43	6.87 ± 0.47	6.77 ± 0.25	6.93 ± 0.25
	1	6.53 ± 0.62	6.67 ± 0.47	6.70 ± 0.66	7.07 ± 0.31
	3	6.67 ± 0.25	6.50 ± 0.44	6.77 ± 0.68	7.03 ± 0.23
	7	6.57 ± 0.43	6.53 ± 0.50	6.53 ± 0.50	6.70 ± 0.30

¹The sensory attributes are identified in Table 1.

^{2a, b}Means with different letters within a column are significantly different between means for storage time (P < 0.05).

^A−DMeans with different letters within a row are significantly different between means for milk samples (P < 0.05).