Table 1
Sensory evaluation of coffee liqueur (CL) and coffee ground liqueur (CGL)

division	samples¹⁾
division	25% CL(1 month)	25% CGL(1 month)	35% CL(1 month)	35% CGL(1 month)	25% CL(2 month)	25% CGL(2 month)	35% CL(2 month)	35% CGL(2 month)	25% CL(3 month)	25% CGL(3 month	35% CL(3 month)	35% CGL(3 month)
Color	91^b2)	91^b	83^g	83^g	87^d	91^b	86^e	84^f	94^a	86^e	86^e	88^c
Perfume	102^c	72ⁱ	97^e	73^h	109^b	75^f	102^c	69^j	110^a	74^g	101^d	75^f
Bitter Taste	127^d	113^h	132^b	118^g	123^e	112ⁱ	138^a	121^f	118^g	118^g	129^c	123^e
Texture	64^f	76^a	55^j	75^b	66^e	69^d	56ⁱ	57^h	75^b	71^c	62^g	64^f
Whole Preference	67^c	69^b	46^j	69^b	56^h	70^a	48ⁱ	56^h	65^d	62^f	57^g	64^e

25%, 35%, Concentration of alcohol; month, leaching period.
Data were statistically considered at p<0.05, and different letters in the same row ^(a~J)in table represent statistical difference.