Desamerization of Bitter Jam: Biochemical and Sensory Quality

Table 5

Multiple comparisons by pair of the sums of rows for the degree of bitterness of the jams.

Samples	Effective (n)	Sums of ranks	Differences in the ranks between the possible pairs	Critical value for and effective = 30 number of products = 6	Groups
Bitter (1)	30	30	(2)-(1) = 33	42	A
			(3)-(1) = 86
			(4)-(1) = 78
			(5)-(1) = 107
			(6)-(1) = 149
DJW (2)	30	63	(3)-(2) = 53	42	A
			(4)-(2) = 45
			(5)-(2) = 74
			(6)-(2) = 116
DJ NaCl 0.312% (3)	30	116	(3)-(4) = 08	42	B
			(5)-(3) = 21
			(6)-(3) = 63
DJ NaCl 0.625% (4)	30	108	(5)-(4) = 29	42	B
			(6)-(4) = 61
DJ NaCl 1.25% (5)	30	137	(6)-(5) = 42	42	B
DJ NaCl 2.5% (6)	30	179	—	—	C

DJW: desamerized jam with water; DJ: desamerized jam. Significant at the level.