Table 5
Sensory test of acorn and acorn tea

Samples¹⁾	Sensory properties
Samples¹⁾	Color	TasteA	Astringency	Flavor	Overall preference
NA4	4.92±0.79^a2)	4.75±0.87^b	5.17±0.94^a	5.33±0.98^a	4.58±0.90^b
OSAT	5.00±0.74^a	4.83±0.83^b	4.33±0.78^b	5.42±1.00^a	5.08±1.00^ab
TSAT	5.25±0.87^a	5.58±1.00^a	4.25±0.62^b	5.50±1.00^a	5.42±0.90^a
RAT	5.58±0.90^a	4.75±0.87^b	3.75±0.75^b	5.17±0.94^a	5.00±0.85^ab

NA, natural acron dried by room temperature; OSAT, acorn tea produced by one steaming (100℃, 15min) and drying; TSAT, acorn tea produced by three steaming (100℃, 15min) and drying; RAT, acorn tea produced by roasting (220℃, 10min).
All value are expressed as mean±SD of triplicate determinations. Different superscripts within the column are significantly different at p<0.05 by Duncan`s multiple range test.