Table 6.
Taste sensing results of yeast extractsadded with a rice protein hydrolysate by Delvorase. (points)

	Umami	Bitterness	Saltiness	Astringency	Richness
Yx1)	4.88c	8.47c	-19.68a	-0.15b	0.73a
Frhd2)	4.42a	5.37a	-16.28c	2.09d	0.74a
Yx + Frhd	4.49b	5.87b	-16.23d	2.22e	0.81b
Rrhd3)	9.59e	9.13e	-17.57b	-0.28a	0.94d
Yx + Rrhd	9.25d	8.55d	-15.92e	0.55c	0.89c

Means in the same column not sharing a common letter are significantly different (p<0.05) by Duncan's multiple test
Yeast extract
Filtrate of rh (rice protein hydrolysate by Flavourzyme® after yeast culture
Rice protein residue hydrolysate by Flavourzyme®