Table 5. Comparison of sensory scores between non-fermented roasted coffee beans (NFC) and fermented roasted coffee beans (FC)

Sample	Sensory parameters
	Aroma	Acidity	Sweetness	Body	Balance	Aftertaste	Overall
NFC extract	5.60±0.971)	6.00±1.63	4.70±0.48	5.70±0.48	6.30±1.25	5.00±1.63	5.30±0.95
FC extract	7.10±0.88	6.10±0.88	7.00±0.82	7.40±0.97	6.60±1.26	7.30±0.95	7.30±0.48
t(p)	−3.638(0.002)**	−0.171(0.866)	−7.667(0.000)***	−4.977(0.000)***	−0.533(0.600)	−3.851(0.001)**	−5.941(0.000)***

Data are expressed as the mean±SD (n=3).
p<0.01.
p<0.001.