Table 4. Sensory evaluation of fermented and non-fermented Platycodon grandiflorum after the 3^rd steaming treatment

	3rd steaming non-fermented	3rd steaming fermented	t-value1)
Appearane (color)	5.04±1.65	5.15±1.51	- 0.26
Flavor (scent)	5.00±1.00	5.67±1.57	- 1.86
Sweetness	4.19±1.44	5.15±1.35	- 2.53*
Sourness	4.48±1.09	4.59±1.42	- 0.32
Bitterness	3.56±1.22	4.81±1.49	- 3.39**
Brunt	5.26±1.72	5.78±1.72	- 1.11
Texture	5.04±1.60	5.85±1.20	- 2.11*
Overall preference	4.37±1.21	5.19±1.33	- 2.35*

Data were analyzed by Student’s t-test (*p<0.05, **p<0.01).