Table 6.
Sensory evaluation of grape seed teas.

Sample 2)	Sensory evaluation 1)
	Color	Burnt Smell	Sweetness	Bitterness & Astringency	Total preference
	Unroasted	1.00±0.00c3)	1.00±0.00c	2.33±0.62a	1.47±0.52b	1.47±0.52c
150°C	2.00±0.53b	1.47±0.52bc	1.87±0.52a	2.87±0.74ab	2.33±0.48bc
160°C	3.27±0.59ab	2.20±0.56b	1.93±0.59a	2.80±0.56ab	2.67±0.48b
170°C	4.13±0.52a	2.93±0.70ab	2.13±0.64a	2.60±0.51ab	3.67±0.48a
180°C	3.93±0.46ab	2.60±0.50ab	1.80±0.41a	3.60±0.74a	3.67±0.82ab
190°C	3.26±0.46ab	3.20±0.41a	1.60±0.51a	3.13±0.52ab	2.67±0.72ab

Sensory scale is 5; Very good,very strong↔1; very weak,very poor.
Sample is 4% (w/w), roasting for 30 min, extraction for 1h.
Means in the same column bearing different superscripts are significantly different (p < 0.05).