Table 5.
Sensory properties of non steamed Or iental melon Makgeolli after adding sucralose

		Sucralose content (w/w)
		(A) Control	(B) 0.001%	(C) 0.002%	(D) 0.003%
Preference	Color	2.83±0.411)ns2)	3.00±0.63	3.00±0.89	3.30±0.82
	odor	3.00±0.00ns	2.33±0.52	2.83±0.75	2.67±0.82
	Taste	3.00±0.63ns	3.00±0.89	2.83±0.75	3.17±0.75
	Overall	2.00±0.89B3)	2.50±0.55B	2.33±0.52B	3.20±0.84A

Values are mean±SD (n=3).
Not significant.
Means within a row not followed by the same letter are significantly different (p<0.05).