Table 5
Sensory proper ties of detoxified Rhus verniciflua vinegars produced by static fermentation with different acetic acid bacteria

	Color	Flavor	Taste	Overall palatability
AP¹⁾	3.45±0.65^a2)	3.73±0.82^a	3.55±0.82^a	3.55±0.82^a
AM	3.36±0.50^a	4.36±0.67^b	3.45±0.82^a	4.36±0.50^b
GE	3.58±0.75^a	3.82±0.94^ab	3.64±0.67^a	3.82±0.75^ab

AP, Acetobacter pasteurianus KACC16934; AM, A. malorum V5-7; GE, Gluconoacetobacter entanii RDAF-S.
Mean±SD (n=11) within each column followed by the same letter are not significantly different (p<0.05).