Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning

Table 2

Hedonic quality scale.

Scale	Savory; taste	Browning color	Mandai cempedak-specific odor	Fineness/roughness; texture
5	Very savory	White-pale	Highly sour cempedak fruit	Very smooth
4	Savory	Light brown	Sour cempedak fruit	Fine smooth
3	A bit savory	Brown	Slightly sour cempedak fruit	A bit smooth
2	Not savory	Dark brown	Less sour cempedak presence	Rough
1	Not very savory	Very dark	Cempedak presence not detected	Very rough