Table 6. Taste sensing results of retort pouched curry sauce during storage
| Temp(°C) | Day | Umami | Bitterness | Astringency | Saltiness | Sourness |
| Ste1) | Sto2) |
| 101 | 4 | 0 | 6.37±0.06a | 10.19±0.21b | 1.00±0.06a | -10.71±0.06a | -26.46±0.21a |
| 15 | 6.10±0.15a | 9.98±0.11a | 0.80±0.03a | -10.17±0.07b | -25.02±0.29a |
| 30 | 8.21±0.05b | 10.29±0.21b | 1.25±0.11b | -10.80±0.08b | -29.12±0.13a |
| 45 | 7.12±0.08a | 13.12±0.12c | 1.03±0.05b | -10.68±0.07b | -27.80±0.13b |
|
| 105 | 4 | 0 | 6.38±0.20a | 9.01±0.18a | 1.02±0.08a | -10.63±0.07a | -26.57±0.39a |
| 15 | 6.00±0.02a | 10.09±0.10a | 0.78±0.04a | -10.34±0.08a | -24.87±0.21a |
| 30 | 8.23±0.07b | 9.09±0.01a | 1.21±0.11b | -10.77±0.11b | -29.20±0.06a |
| 45 | 7.12±0.06a | 11.19±0.07b | 1.01±0.06b | -10.66±0.09b | -27.86±0.09b |
|
| 110 | 4 | 0 | 6.28±0.07a | 8.99±0.18a | 0.91±0.04a | -10.74±0.0a | -26.50±0.19a |
| 15 | 5.98±0.02a | 10.13±0.11a | 0.77±0.03a | -10.45±0.7a | -24.63±0.19a |
| 30 | 8.25±0.07b | 8.99±0.18a | 1.22±0.08b | -10.84±0.06b | -29.15±0.14a |
| 45 | 7.15±0.05a | 11.36±0.12b | 1.00±0.03b | -10.58±0.08b | -28.09±0.11a |
|
| 110 | 37 | 30 | 6.15±0.08a | 14.67±0.60c | 0.71±0.07a | -11.01±0.09a | -16.26±0.16b |
| 45 | 7.14±0.04a | 8.26±0.08a | 0.68±0.02a | -10.94±0.12a | -21.44±0.04c |
Means in the same column and in the same days not sharing a common letter are significantly different (p<0.05) by Duncan's multiple test.
Sterilization temperature.
Storage temperature.