Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

Table 2

Descriptive analysis of results based on the analysis of variance (ANOVA) performed on rye-buckwheat cakes with spice addition.

Attribute		Rye-buckwheat cakes
		Control	Cloves	Nutmeg	Allspice	Cinnamon	Vanilla	Spice mix
1	Brown colour	8.56^a	7.42^b	5.28^d	6.91^bc	5.99^cd	6.93^bc	7.18^b
2	Sweet o.	3.92^a	4.17^a	4.2^a	4.73^a	5.13^a	4.92^a	4.10^a
3	Dried mushroom o.	0.53^a	0.13^b	0.16^b	0.05^b	0.07^b	0.05^b	0.17^b
4	Biscuit o.	1.70^c	2.68^bc	3.26^ab	4.03^a	3.83^ab	4.10^a	3.20^ab
5	Anise o.	0.90^a	0.02^a	0.02^a	0.01^a	0.16^a	0.02^a	0.09^a
6	Cinnamic o.	0.03^b	0.03^b	0.03^b	0.02^b	2.85^a	0.52^b	0.33^b
7	Cloves o.	0.01^b	2.92^a	0.10^b	0.61^b	0.22^b	0.03^b	0.46^b
8	White pepper o.	0.86^a	0.02^a	0.10^a	0.02^a	0.02^a	0.01^a	0.06^a
9	Vanilla o.	0.03^b	0.02^b	0.02^b	0.03^b	0.07^b	2.33^a	0.08^b
10	Spicy o.	3.53^ab	4.13^a	2.39^bc	3.16^ab	1.74^c	1.91^c	2.59^bc
11	Sweet t.	3.73^c	4.22^bc	4.80^abc	5.51^ab	5.59^ab	6.14^a	4.71^bc
12	Bitter t.	4.21^a	2.54^b	1.10^bc	1.44^bc	0.44^c	1.19^bc	1.47^bc
13	Anise t.	1.74^a	0.46^b	0.08^b	0.04^b	0.27^b	0.03^b	0.33^b
14	Cinnamic t.	0.02^b	0.03^b	0.02^b	0.03^b	2.58^a	0.05^b	0.05^b
15	Cloves t.	0.03^b	3.62^a	0.03^b	0.02^b	0.06^b	0.03^b	0.22^b
16	White pepper t.	0.04^a	0.02^a	0.02^a	0.86^a	0.03^a	0.02^a	0.01^a
17	Vanilla t.	0.02^b	0.03^b	0.11^b	0.02^b	0.34^b	2.88^a	0.14^b
18	Ginger t.	0.03^a	0.29^a	0.03^a	0.01^a	0.02^a	0.03^a	0.02^a
19	Spicy t.	3.56^a	3.98^a	3.52^a	3.24^a	2.91^a	2.46^a	3.69^a
20	Pungent t.	1.64^a	0.52^bc	0.81^b	0.14^cd	0.15^cd	0.15^cd	0.09^d
21	Aftertaste	3.82^a	4.36^a	2.01^b	1.55^b	1.77^b	1.68^b	1.57^b
22	Hardness	7.67^ab	7.07^b	7.67^ab	7.88^a	8.03^a	7.99^a	7.10^b
23	Crispness	7.90^abc	8.10^a	7.99^ab	7.63^c	6.45^e	7.69^bc	7.07^d

Means in each rows with the same letters do not have significant differences (Fisher test, ). o.: attributes of odour; t.: attributes of taste.