Table 5 Sensory characteristics(preference) of nabak kimchi added with aronia powder during fermentation
| Sensory charact-eristics | Sample | Fermentation period (Day) |
| 0 | 7 | 14 | 21 | 28 |
| Color | KC | 6.80±0.421)aA2) | 5.50±1.08bA | 5.20±1.14bA | 5.00±1.05bA | 4.90±0.99bA |
| KA-0.5 | 6.70±0.48aA | 5.70±0.48bA | 5.40±0.70bcA | 5.20±0.92bcA | 4.80±0.79cA |
| KA-1.0 | 6.60±0.52aA | 5.20±0.63bA | 5.20±0.79bA | 4.70±0.67bA | 5.00±0.67bA |
| KA-1.5 | 4.20±0.79aB | 3.40±0.52bB | 2.90±0.57bB | 3.30±0.48bB | 3.30±0.67bB |
| KA-2.0 | 3.40±0.84aC | 2.70±0.48bC | 2.60±0.52bB | 2.20±0.63bC | 2.30±0.82bC |
| Smell | KC | 7.00±0.00a/NS | 5.60±0.70bA | 4.40±0.52cB | 4.30±0.95cA | 2.90±0.99dB |
| KA-0.5 | 7.00±0.00a | 5.70±0.82bA | 5.00±0.47cAB | 4.50±0.85cA | 3.30±0.82dB |
| KA-1.0 | 7.00±0.00a | 5.60±0.52bA | 5.60±0.52bA | 4.80±0.42cA | 4.50±0.53cA |
| KA-1.5 | 7.00±0.00a | 4.00±0.47bB | 5.20±0.79bA | 4.20±0.53cA | 4.90±0.32cA |
| KA-2.0 | 6.90±0.32a | 3.70±0.67cB | 5.00±0.82bAB | 3.40±0.84cB | 4.80±1.23bA |
| Sweet taste | KC | 2.10±0.74NS/D | 2.40±0.52A | 2.60±0.52B | 2.50±0.53B | 2.40±0.52A |
| KA-0.5 | 3.00±0.94bC | 4.20±0.79aB | 3.70±0.67abA | 3.10±0.57bB | 3.40±0.84bC |
| KA-1.0 | 3.50±0.71bBC | 4.80±0.63aB | 4.40±0.70aA | 4.30±0.82aA | 4.20±0.63aAB |
| KA-1.5 | 4.00±0.67NS/AB | 4.60±0.84B | 4.30±1.25A | 4.20±1.03A | 4.50±0.71A |
| KA-2.0 | 4.40±1.09NS/A | 4.30±1.06B | 3.80±1.03A | 3.90±0.99A | 3.80±0.79BC |
| Sour taste | KC | 1.50±0.53dD | 5.10±0.74aA | 3.80±0.79bB | 2.70±0.48cC | 2.80±0.63cB |
| KA-0.5 | 1.70±0.48dCD | 5.30±0.67aA | 4.30±0.82bAB | 3.20±0.63cC | 3.30±0.48cB |
| KA-1.0 | 2.00±0.47cBC | 5.20±0.79aA | 4.90±0.88aA | 4.30±0.67bB | 4.10±0.32bA |
| KA-1.5 | 2.30±0.48cAB | 3.70±0.48bB | 4.70±0.82aA | 5.00±0.67aA | 4.60±0.52aA |
| KA-2.0 | 2.50±0.53bA | 3.10±0.57bC | 4.60±0.84aA | 5.00±0.67aA | 4.50±1.18aA |
| Carbona-ed taste | KC | 3.20±1.03b/NS | 4.90±0.88aA | 3.50±0.53bC | 1.90±0.74cC | 1.50±0.53cC |
| KA-0.5 | 3.20±1.03c | 5.20±0.79aA | 4.20±0.42bB | 2.60±0.70cdC | 2.30±0.67dB |
| KA-1.0 | 3.20±1.03c | 5.10±0.88aA | 5.00±0.47aA | 4.10±0.88bB | 3.70±0.82bcA |
| KA-1.5 | 3.20±1.03c | 4.20±0.92bB | 5.30±0.48aA | 4.90±0.74abA | 4.20±0.79bA |
| KA-2.0 | 3.20±1.03c | 4.10±1.10bB | 5.00±0.82abA | 5.30±0.82aA | 4.40±0.97abA |
| Overall acceptability | KC | 6.40±0.52aB | 6.00±0.82aA | 5.00±1.05bA | 4.60±1.43bA | 3.40±1.07cBC |
| KA-0.5 | 6.60±0.52aAB | 6.10±0.74abA | 5.40±0.84bcA | 4.60±1.35cdA | 4.20±1.14dAB |
| KA-1.0 | 6.90±0.32aA | 5.90±0.57bA | 5.50±0.53bcA | 5.30±0.67cA | 5.10±0.74cA |
| KA-1.5 | 4.50±0.53aC | 3.70±0.67bB | 3.90±0.88abB | 4.30±0.82abA | 4.30±0.95abAB |
| KA-2.0 | 3.30±0.67NS/D | 2.80±0.63C | 3.20±0.42B | 3.00±0.82B | 3.10±1.10C |
Values are mean±standard deviation (n=10).
Values with different superscripts in a row (a-d) and a column (A-D) are significant at p<0.05 by Duncan's multiple range test.
NS means no significant difference p<0.05.