Table 3.
Sensory evaluation of Sigumjang, Cheonggukjang and Cheonggeumjang

Samples	Color	Flavor	Bitter taste	Salty taste	Sweet taste	Savory taste	Overall acceptability
Sigumjang	2.5±0.51^b1)	3.1±0.83^b	3.2±0.75^b	4.1±1.02^a	4.9±1.05^a	4.3±1.10^a	3.7±0.87^a
Cheonggukjang	2.1±0.83^b	4.1±0.92^a	4.1±0.96^a	4.6±1.13^a	3.8±1.27^a	4.8±0.78^a	4.1±0.72^a
Cheonggeumjang _A2)	3.9±0.71^a	4.5±0.64^a	3.7±0.68^a	4.5±1.21^a	4.1±0.97^a	4.4±0.51^a	4.3±0.57^a
Cheonggeumjang B	4.1±1.02^a	4.7±0.92^a	3.9±0.56^a	4.6±1.04^a	4.2±0.68^a	4.6±0.94^a	4.5±0.84^a
Cheonggeumjang C	4.3±1.12^a	4.8±1.12^a	4.2±1.07^a	4.8±0.87^a	4.5±0.83^a	4.7±1.09^a	4.8±1.25^a

The results are Mean±SD.
Means followed by the same superscript in a column are not significantly different at the 5% level by Duncan's multiple range test.
Cheonggeumjang A (Sigumjang:Cheonggukjang=1:2), Cheonggeumjang B (Sigumjang:Cheonggukjang=1:1), Cheonggeumjang C (Sigumjang:Cheonggukjang=2:1).