Table 5
Sensory evaluation scores of the Schizandra chinensis extract fortified with various concentrations of the Schizandra chinenesis extract fermented by L. plantarum EJ2014

Sensory characteristics	Fermented Schizandra chinenesis conntent (%)
Sensory characteristics	0	50	75	100
Color	6.00±0.63^1)c2)	6.33±0.52^c	5.00±0.63^b	4.17±0.41^a
Taste	3.67±0.82^a	5.50±0.84^b	6.00±0.63^b	4.33±0.82^ab
Flavor	5.33±0.52^a	6.33±0.82^b	4.83±0.75^a	5.17±0.75^a
Fermented smell	6.17±0.75^b	6.67±0.52^b	4.83±0.75^a	5.00±0.63^a
Overall acceptability	4.50±0.84^a	6.33±0.75^c	5.50±0.55^b	4.33±0.52^a

7-point hedonic scale (1: extremely weak, 7: extremely strong).
Values are means±SD.
^a-cMeans in the same row with different letters are significantly different by Duncan’s multiple range test (p<0.05).