Table 6 Sensory characteristics(intensity) of nabak kimchi added with aronia powder during fermentation

Sensory charact-eristics	Sample	Fermentation period (Day)
		0	7	14	21	28
		Color	KC	3.00±0.82^1)abC2)	3.80±1.13^aD	3.50±0.71^abC	2.90±0.88^bD	2.90±0.74^bC
KA-0.5	3.10±0.74^bC		4.00±0.47^aCD	4.00±0.47^aBC	3.90±0.88^aC	3.70±0.67^aB
KA-1.0	3.40±0.70^bC		4.50±0.53^aC	4.40±0.52^aB	4.70±0.67^aB	4.20±0.63^aB
KA-1.5	5.30±0.82^NS3)/B		5.60±0.52^B	5.30±0.95^A	5.80±0.79^A	5.10±0.88^A
KA-2.0	6.20±0.63^NS/A		6.50±0.53A	5.70±1.42^A	6.50±1.08^A	5.80±1.14^A
Sour taste	KC	1.40±0.52^dC	3.40±0.70^c/NS	4.70±0.67^bA	6.10±0.88^aA	5.20±1.55^b/NS
	KA-0.5	1.70±0.48^dBC	3.40±0.70^c	4.70±0.48^bA	5.80±0.63^aAB	5.00±1.41^b
	KA-1.0	2.10±0.57^dB	3.30±0.82^c	4.40±0.52^bA	5.10±0.74^aBC	5.20±0.79^a
	KA-1.5	2.70±0.68^dA	3.40±1.07^cd	3.80±0.63^bcB	4.40±0.70^bCD	5.60±1.17^a
	KA-2.0	2.90±0.88^bA	3.40±1.07^b	3.30±0.48^bB	3.80±1.03^bD	5.60±1.17^a
Bitter taste	KC	1.00±0.00^bD	1.00±0.00^bD	1.00±0.00^bD	1.00±0.00^bD	1.30±0.48^aD
	KA-0.5	1.10±0.31^cD	1.80±0.79^abC	1.40±0.52^bcD	1.30±0.48^bcCD	2.00±0.82^aC
	KA-1.0	1.60±0.52^cC	2.50±0.85^aC	2.40±0.70^abC	1.80±0.63^bcC	2.80±0.63^aB
	KA-1.5	3.30±0.48^bB	4.40±0.97^aB	4.00±0.94^aB	2.80±0.63^bB	3.20±0.63^bB
	KA-2.0	4.10±0.74^bA	5.30±1.26^aA	5.20±1.32^aA	4.10±0.74^bA	4.10±1.10^bA
Hot taste	KC	4.70±1.25^NS	4.40±0.84^A	4.10±1.10^A	4.50±1.08^A	4.70±1.06^A
	KA-0.5	4.50±1.18^NS	3.80±0.92^AB	3.40±1.17^AB	3.50±1.27^AB	3.70±0.95^B
	KA-1.0	4.00±0.82^NS	3.20±0.92^BC	2.90±1.37^BC	2.90±1.45^B	3.00±0.82^BC
	KA-1.5	3.70±1.06^a	2.80±0.79^abC	2.10±1.20^bC	2.20±1.48^bC	2.20±0.92^bCD
	KA-2.0	3.70±1.06^a	2.80±0.79^abC	1.80±1.23^bcC	2.10±1.52^bcC	1.60±1.07^cD
Texture	KC	6.70±0.48^a/NS	6.10±0.57^a/NS	3.10±0.74^bB	1.90±0.88^cC	2.10±0.99^cD
	KA-0.5	6.70±0.48^a/NS	6.10±0.57^a	3.50±0.71^bB	2.50±0.71^cC	2.80±1.03^cCD
	KA-1.0	6.70±0.48^a	6.10 0.57^a	4.10±0.57^bA	3.40±0.84^cB	3.40±0.97^cBC
	KA-1.5	6.70±0.48^a	6.10±0.57^b	4.50±0.53^cA	4.10±0.74^cdAB	3.80±0.63^dAB
	KA-2.0	6.70±0.48^a	6.10±0.57^b	4.60±0.52^cA	4.20±0.79^cA	4.30±0.67^cA
Smell	KC	1.70±0.82^c/NS	2.10±0.74^c/NS	3.50±0.71^bA	4.20±1.75^abA	4.60±0.97^aA
	KA-0.5	1.80±0.79^b	2.10±0.74^b	3.30±0.82^aAB	3.90±1.52^aAB	4.00±1.25^aAB
	KA-1.0	1.80±0.79^b	2.20±0.92^b	3.10±0.74^aAB	3.30±1.16^aABC	3.50±0.85^aBC
	KA-1.5	1.90±0.88^NS	2.50±1.08	2.70±0.82^B	2.80±1.32^BC	2.70±1.16^CD
	KA-2.0	2.00±0.94^NS	2.80±1.14	2.70±0.82^B	2.10±1.10^C	2.20±1.32^D

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.