Table 6.
Sensory evaluation of Boseok black waxy r ice vinegar that was prepared using acetic acid bacter ia strains

Sample1)	Sensory evaluation
	Color	Taste	Flavor	Overall preference
	CV-1	5.5±0.702)3)ab	5.3±0.82ab	5.4±2.50a	5.7±0.94b
CV-2	5.4±0.69ab	5.8±0.78bc	6.0±1.88a	6.2±0.78bc
FV-1	6.0±0.81b	6.5±1.26c	5.2±1.75a	6.4±1.17c
HV-4	4.7±0.82a	4.5±1.43a	4.2±1.54a	4.9±0.73a

CV-1, vinegar prepared using Acetobacter orleanensis KCTC 12329; CV-2, vinegar prepared using Acetobacter pasteurianus KCTC 12289; FV-1, vinegar prepared using acetic acid producing bacteria strains selected by Sunchon National university; HV-4, vinegar prepared using acetic acid producing bacteria strains isolated in Jeonnam area.
All values are mean±SD.
Mean±SD with different superscripts within the same column are significantly different (p<0.05) by Duncan’s multiple range test.