Effect of Exogenous Melatonin on the Quality of Soybean and Natto Products under Drought Stress

Table 1

Criteria for sensory evaluation.

Score	Appearance	Brushed	Smell	Taste
0–3	Beans are distinct, and the surface is dark brown	Almost no mucus, 0–10 cm	Strong ammonia smell	Not soft, no mucus, dry, astringent, bitter
4–7	The beans are loose and brown on the surface	There is less mucus, 10–20 cm	Heavy ammonia smell	Soft, waxy, dry, astringent, not bitter
8–11	The bean grains are not easy to separate, and the surface is dull	The mucus is normal, and the viscosity is strong, 20–30 cm	Ammonia smell	Soft, waxy, moist, not astringent, not bitter
12–15	Grains are compact, the color is dull, there is white powder attached to the surface, and the surface is shiny	There is more mucus and strong viscosity, 30–40 cm	Minor ammonia smell	Soft, waxy, moist, not astringent, not bitter
16–20	Bean grains have strong adhesiveness, bright color, white powdery attachments, and shiny surface	A lot of mucus and strong viscosity, 40–50 cm	Natto aroma	Soft, waxy, slippery, not astringent, not bitter