Table 2.
Sensory evaluation of kimchi with Artemisia annua extract

Treatment	Control	A1)	B	C	D
Taste	8.00±1.88a2)	7.30±1.25a	6.00±1.05b	7.70±1.05a	3.10±1.44c
Flavor	7.50±1.35a	7.50±0.70a	6.50±0.97ab	7.50±0.94a	6.00±1.56b
Color	8.09±1.38a	7.80±1.22a	6.60±0.96b	7.40±1.13a	5.88±1.53c
Texture	7.80±1.22a	7.60±1.74a	7.60±0.69a	7.80±0.91a	7.80±1.39a
Overall acceptability	8.10±1.79a	7.10±1.19a	6.40±1.07b	7.10±1.28a	6.30±1.88b

A, kimchi added with 1% Artemisia annua concentrate extracted by water; B, kimchi added with 2% Artemisia annua concentrate extracted by water; C, kimchi added with 1% Artemisia annua concentrate extracted by ethanol; D, kimchi added with 2% Artemisia annua concentrate extracted by ethanol.
Each value represents the mean±SD of 10 observations using hedonic scale of 1 (dislike very much) to 9 (like very much). Different superscripts in the same significantly different by Duncan’s multiple range test (p<0.05).