Table 4.
Sensory evaluation of Yakju made with roasted reed root and sprout

Sample1)		Sensory evaluation
		Color	Flavor	Taste	Overall preference
		a		6.5±0.33a2)	6.3±0.48a	6.8±0.44b	6.8±0.43b
b	0.1%	6.6±0.34a	6.3±0.53a	6.9±0.43b	6.5±0.34a
	0.2%	6.8±0.44b	6.7±0.45b	7.0±0.58bc	7.1±0.54c
	0.3%	7.1±0.58c	7.0±0.47c	7.2±0.55c	7.2±0.53c
	0.4%	6.9±0.42b	6.7±0.43b	7.0±0.45bc	7.0±0.43c
c	0.1%	6.9±0.44b	6.4±0.45a	6.7±0.47ab	6.8±0.42b
	0.2%	6.9±0.47b	6.4±0.36a	6.5±0.42a	6.8±0.46b
	0.3%	6.8±0.41b	6.7±0.42b	6.5±0.49a	6.8±0.46b
	0.4%	6.6±0.43a	6.6±0.42b	6.5±0.54a	6.6±0.37a

A, Yakju containing no reed; B, Yakju made with roasted reed sprout; C, Yakju made with roasted reed root.
All values are mean±SD. Mean±SD with different superscript a-c within a row are significantly different (p<<0.05) by Duncan's multiple range test.