Journal of Food Quality / 2018 / Article / Tab 3

Research Article

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Table 3

Overall quality and acceptances of color, aroma, sourness, bitterness, astringency, and mouthfeel of yeast fermented coffee extract by 74 consumers.

SampleOverall qualityColorAromaSournessBitternessAstringencyMouthfeel

C15.09 ± 1.725.59 ± 1.765.62 ± 1.635.12 ± 1.864.51 ± 1.904.81 ± 1.80a5.80 ± 1.75
C24.69 ± 1.655.30 ± 1.755.12 ± 1.705.07 ± 1.494.12 ± 1.944.57 ± 1.825.35 ± 1.68
F14.35 ± 1.705.18 ± 1.484.08 ± 1.854.78 ± 1.503.84 ± 1.764.20 ± 1.764.99 ± 1.72
F24.43 ± 1.465.23 ± 1.444.51 ± 1.514.19 ± 1.584.01 ± 1.854.03 ± 1.794.85 ± 1.66
F34.84 ± 1.675.54 ± 1.604.45 ± 1.954.84 ± 1.474.41 ± 1.894.36 ± 1.585.12 ± 1.57

superscripts within a column meant significant difference at P < 0.05 by Fisher’s least significant difference test.