Table 3 The mean intensity values of 24 attributes for the eHAP solution samples1)

Sensory attributes		B-ACT2) 2%	B-ACT 1%	A-ACT3) 2%	A-ACT 1%

Appearance	Yellow-brown color	9.17^e4)	7.96^d	2.04^b	1.08^a

Flavor/Odor	MSG	6.33^b	5.83^b	2.38^a	1.5^a
	Kanari aekjeot solution	7.00^c	6.83^c	2.04^ab	1.38^a
	Dried bonito	7.25^c	5.92^c	2.46^ab	1.42^a

Salty	Dried cuttlefish	6.50^c	4.67^b	3.00^a	1.58^a
	Dried Anchovy	6.42^c	3.92^b	3.33^ab	1.67^a
	Sea water	4.58^c	2.88^b	3.13^b	1.38^a
	Bittern	5.17^b	3.38^ab	3.50^ab	2.17^a
	Dried bonito	6.00^d	4.21^bc	2.79^ab	1.42^a

Sweet	Brisket of beef and radish soup	4.08^bc	4.00^bc	3.33^ab	1.96^a
	Soybean paste	4.00^bc	3.33^abc	2.88^ab	1.92^a
	Flesh shrimps	4.54^b	3.71^ab	3.46^ab	2.36^a
	Dried shrimps	4.33^ab	3.88^ab	3.17^a	2.67^a

Sour	Black tea	4.71^b	2.79^a	4.54^b	2.73^a
	Soybean paste	5.08^b	3.17^ab	4.79^b	2.71^a
	Dark soy sauce solution	5.41^b	3.50^a	4.33^ab	2.96^a
	Soy sauce solution	5.25^b	3.17^a	4.92^b	3.29^a

Bitter	Bittern	5.92^d	4.33^c	2.63^ab	1.83^a
Bitter	Dried cuttlefish	6.71^c	4.71^ab	3.71^b	1.79^a

Astringent	Burned rice	6.46^c	5.17^bc	3.58^ab	2.50^a

Umami	Dried cuttlefish	7.58^d	5.83^c	3.92^b	2.33^a
	Kelp	6.46^b	5.17^b	3.75^a	2.42^a
	Burned rice	5.58^b	4.04^ab	3.79^ab	2.33^a
	Brown seaweed soup	4.83^c	3.67^bc	3.04^ab	2.04^a

¹⁾Subjects used 12-point category scale (0-11) for the evaluation.
²⁾B-ACT : before activated carbon treatment.
³⁾A-ACT : after activated carbon treatment.
⁴⁾There are no significant differences (p>0.05) using Duncan’s multiple comparison test between the samples having the same letter within an attribute.