Table 6
Sensory properties of germinated aromatic rice tea prepared by roasting

Roasting temperature (℃)	Roasting time (min)	Color	Flavor	Taste	Burnt smell	Overall acceptance
200	10	2.08±0.861)dA2)	2.92±1.04bcA	2.85±0.99cA	1.15±0.38eA	2.92±1.12abcA
	20	2.15±0.80dA	2.77±1.09cA	2.62±0.96abcA	1.31±0.63deA	2.92±0.95abcA
	30	2.23±0.93dA	3.00±0.91bcA	3.08±0.86abcA	1.38±0.77deA	3.00±1.00abA
250	10	2.23±0.73dB	3.08±0.95abcB	3.08±0.64abcA	1.62±0.96deB	3.23±0.93abA
	20	2.92±0.76cA	3.77±0.73abA	3.62±0.77aA	2.15±0.99cdB	3.46±0.78abA
	30	3.46±0.88bcA	3.92±0.76aA	3.54±0.88abA	3.00±1.08bcA	3.77±0.60aA
300	10	3.38±0.87bcB	3.62±0.77abcA	3.38±0.65abcA	2.92±1.44bcB	3.54±0.88abA
	20	4.00±0.91abAB	3.38±1.50abcA	2.85±1.07abcA	3.23±1.54bAB	2.69±1.18bcB
	30	4.46±0.66aA	2.85±1.21cA	2.69±1.60bcA	4.23±1.01aA	2.15±1.07cB

1)Values are means±SD.
2)Different superscripts within the whole column (a-c, all groups) and each column (A-B, roasting temperature groups) indicate significant differences (p<0.05).