Table 4.
Sensory properties of the oriental melon Makgeolli using uncooked rice by or iental melon concentrate

Preference	Oriental melon concentrate [%(v/w)]
	Control	3	6	9
	Color	2.40±0.551)C2)	2.60±0.55BC	3.60±0.55A	3.20±0.45AB
Odor	2.20±0.45C	3.00±0.00B	3.60±0.55A	3.20±0.45AB
Taste	2.00±1.22ns3)	2.40±0.55	2.80±0.8A	2.60±0.55
Overall	2.60±0.55B	2.80±0.45B	3.60±0.55A	3.00±0.00B

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