Table 4
Sensory evaluation scores of fermented vinegars using pear
| | PV1) | PBV | PMV | BRV |
| Intensity | Color | 4.8±0.4a2) | 4.9±0.4a | 4.0±0.5c | 4.2±0.4b |
| Sour odor | 4.4±0.5b | 4.8±0.0a | 3.8±0.7c | 4.0±0.8c |
| Off-odor | 4.7±0.5ab | 4.8±0.4a | 4.0±0.5c | 4.4±0.5b |
| Sour taste | 4.6±0.5ab | 4.9±0.3a | 3.8±0.8c | 4.3±0.4b |
| Background taste | 4.5±0.4b | 4.8±0.5a | 4.0±0.5c | 4.2±0.4bc |
| Preference | Color | 4.6±0.4ab | 4.8±0.0a | 4.1±0.5c | 4.4±0.7b |
| Odor | 4.6±0.5a | 4.7±0.0a | 4.0±0.5c | 4.3±0.5b |
| Taste | 4.7±0.5a | 4.8±0.4a | 4.2±0.7b | 4.3±0.4b |
| Overall | 4.5±0.0b | 4.8±0.4a | 4.0±0.7c | 4.2±0.0c |
PV, pear vinegar; PBV, pear black rice vinegar; PMV, pear mint vinegar; BRV, brown rice vinegar.
Mean±SD with different superscripts in the row are significantly different (p<0.05) by Duncan's multiple range test.