Research Article

Biometrics Analysis and Evaluation on Korean Makgeolli Using Brainwaves and Taste Biological Sensor System

Table 2

Sensory test of 12 Makgeolli samples produced in South Korea using taste biological sensor.

SamplesTurbidityColorFlavorSweetnessSournessBitternessThicknessCooling sensationBalance

US15.90 ± 1.10abc6.00 ± 0.82bcd5.50 ± 1.08b4.70 ± 1.25abc5.20 ± 1.69ab5.60 ± 1.51a5.10 ± 0.74a6.10 ± 1.10ab5.10 ± 1.10abc
US26.50 ± 1.96a7.60 ± 1.43a7.10 ± 1.20a5.80 ± 1.93ab5.80 ± 1.69a5.70 ± 1.77a5.00 ± 2.31ab5.40 ± 1.71abcd6.00 ± 2.11a
US34.30 ± 1.49d3.70 ± 1.83f4.90 ± 1.79b3.40 ± 1.58c3.00 ± 1.56c3.10 ± 1.29c4.50 ± 2.46ab3.20 ± 2.10ef3.70 ± 1.34cde
US46.60 ± 2.32a7.50 ± 1.08a7.10 ± 0.88a6.10 ± 2.02a5.60 ± 2.50a5.40 ± 2.37a4.50 ± 2.01ab5.20 ± 2.25abcd5.80 ± 1.99ab
US56.10 ± 1.37ab7.00 ± 1.41ab2.80 ± 1.87c3.10 ± 1.66c3.20 ± 2.15bc3.20 ± 2.10bc3.20 ± 2.10b4.10 ± 2.60cdef3.10 ± 1.97e

S15.20 ± 0.92abcd5.20 ± 1.14cde5.90 ± 1.10ab5.80 ± 1.23ab5.10 ± 2.13abc5.00 ± 1.49ab5.10 ± 1.60a5.70 ± 1.64abc5.50 ± 1.43ab
S24.50 ± 0.85cd5.10 ± 0.99de5.90 ± 1.52ab5.90 ± 0.88ab5.40 ± 1.84a5.60 ± 1.65a5.10 ± 1.45a6.00 ± 1.76ab5.50 ± 1.27ab
S36.20 ± 1.55ab6.50 ± 1.43abc5.70 ± 1.64ab5.50 ± 1.84ab4.40 ± 1.84abc4.70 ± 2.16abc4.00 ± 1.76ab4.30 ± 1.89bcdef4.90 ± 1.45abcd
S45.10 ± 2.38abcd4.20 ± 2.10ef6.00 ± 1.76ab4.50 ± 2.07abc4.10 ± 3.00abc4.10 ± 2.28abc3.90 ± 1.97ab2.90 ± 1.73f3.50 ± 1.43de
S55.90 ± 1.52abc5.30 ± 1.57cde4.80 ± 1.87b4.30 ± 2.41bc4.20 ± 3.16abc4.20 ± 2.30abc3.60 ± 1.78ab3.70 ± 2.16def4.20 ± 1.69bcde
S64.80 ± 1.14bcd4.90 ± 1.37def5.50 ± 1.08b5.20 ± 0.79ab4.60 ± 1.26abc5.00 ± 0.94ab5.40 ± 1.07a6.40 ± 1.17a5.30 ± 0.95ab
S75.40 ± 0.97abcd5.50 ± 0.97cde6.00 ± 1.56ab5.70 ± 1.34ab5.20 ± 1.40ab5.10 ± 1.45a5.20 ± 1.23a5.00 ± 1.33abcde5.10 ± 1.66abc

Mean values with different superscripts in the same column are significantly different ( < 0.05).