Table 5. Sensory evaluation of onion-added Korean soy sauce according to sterilization temperature
| Sample1) | Sensory evaluation |
| Color | Flavor | Sweet taste | Salty taste | Savory taste | Overall acceptance |
| SN | 4.60±0.842)NS3) | 4.80±1.03NS | 4.20±1.03a4) | 4.20±1.23NS | 4.10±1.45 | 5.00±1.15NS |
| S65 | 5.00±1.15 | 4.30±1.16 | 3.60±1.43ab | 3.50±1.90 | 4.10±1.60 | 4.70±1.49 |
| S85 | 5.00±1.25 | 4.20±1.32 | 4.20±1.14a | 3.40±1.65 | 4.40±1.51 | 5.10±1.20 |
| S90 | 5.00±1.25 | 4.20±1.62 | 3.10±0.88b | 3.20±1.75 | 3.10±1.73 | 3.90±1.66 |
| S98 | 5.20±1.03 | 4.20±1.40 | 4.10±0.88ab | 3.80±1.23 | 3.60±1.35 | 4.80±1.03 |
SN, unsterilized onion-added Korean soy sauce; S65, onion-added Korean soy sauce sterilized at 65°C for 30 min; S85, onion-added Korean soy sauce sterilized at 85°C for 30 min; S90, onion-added Korean soy sauce sterilized at 90°C for 20 min; S98, onion-added Korean soy sauce sterilized at 98°C for 10 min.
All values are mean±SD (n=3).
NS, not significant.
Means followed by the different lowercase letters in same column are significantly different (p<0.05).