. 2020 Oct 14;10(62):37857–37870. doi: 10.1039/d0ra07898k

Changes in the sensory attributes scores (out of 10 points) of processed cheese as affected by coating and storage period^a.

Storage period (month)	CMC/PVA/CuO bionanocomposites
Storage period (month)	0.0 CuO-NPs%	0.3 CuO-NPs%	0.6 CuO-NPs%	0.9 CuO-NPs%
Colour
Fresh	8.0^aA	8.0^aA	8.0^aA	8.0^aA
2	7.3^aA	7.6^aA	8.0^aA	8.0^aA
4	5.0^cB	7.0^bA	8.0^aA	8.0^aA
6	4.0^dC	6.0^cB	7.0^bB	8.0^aA

Odour
Fresh	10.0^aA	10.0^aA	10.0^aA	10.0^aA
2	10.0^aA	10.0^aA	10.0^aA	10.0^aA
4	8.0^aB	8.6^aB	8.6^aB	9.0^aB
6	7.0^bC	8.0^aB	9.0^aB	9.0^aB

Taste
Fresh	10.0^aA	10.0^aA	10.0^aA	10.0^aA
2	7.7^bB	7.7^bB	9.7^aA	9.7^aA
4	7.3^bB	7.7^bB	8.7^aB	9.0^aB
6	6.3^bC	6.7^bC	8.7^aB	9.0^aB

Oiling off
Fresh	10.0^aA	10.0^aA	10.0^aA	10.0^aA
2	8.3^bB	9.7^aA	10^aA	9.7^aA
4	8.3^bB	8.7^bB	9.7^aA	9.7^aA
6	7.3^bC	7.7^bC	8.7^aB	9.0^aB

Consistency
Fresh	10^aA	10^aA	10^aA	10^aA
2	9.3^aB	9.0^aB	9.7^aA	9.7^aA
4	7.7^cC	8.0^cC	9.0^bB	9.7^aA
6	6.0^cD	8.0^bC	8.0^bC	8.7^aB

Total scores
Fresh	48^aA	48^aA	48^aA	48^aA
2	42.6^cB	44^bB	47.4^aA	47.1^aB
4	36.3^cC	40.1^bC	44^bB	45.4^aC
6	30.6^dD	36.4^cD	41.4^bC	43.7^Ad

Means with same superscript, lower case (effect of coating) and upper case (effect of storage) are not significantly different (P < 0.05).

Changes in the sensory attributes scores (out of 10 points) of processed cheese as affected by coating and storage perioda.