Table 3.
Taste sensing system result(interpolation difference) of 0.5% angelica leaves samples (point).

	Umami	Bitterness	Astringency	Saltiness	Sourness
Yoghurt	6.10±0.03b	8.42±0.17b	1.44±0.14a	-13.66±0.03a	-17.16±0.13b
Yoghurt+DA1)	6.21±0.02c	8.36±0.17b	1.68±0.18a	-13.26±0.10c	-17.59±0.08a
Yoghurt+Blank2)	6.22±0.02c	8.35±0.14b	1.50±0.15a	-13.48±0.09b	-17.53±0.08a
Yoghurt+ALm3)	6.06±0.07b	8.25±0.13ab	1.45±0.15a	-13.41±0.11b	-16.80±0.11c
Yoghurt+ALp4)	5.88±0.06a	8.10±0.11a	1.47±0.10a	-13.46±0.08b	-15.79±0.10d
Yoghurt+ALs5)	5.89±0.06a	8.04±0.07a	1.45±0.07a	-13.50±0.07b	-15.67±0.09d

Means in the same column not sharing a common letter are significantly different (p < 0.05) by Duncan's multiple test.
Dried angelica leaves
Angelica leaves without inoculation
Angelica leaves fermented with Leuconostoc mesenteroides
Angelica leaves fermented with Lactobacillus plantarum
Angelica leaves fermented with Lactobacillus sakei