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Journal of Food Quality
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Special Issues
Journal of Food Quality
/
2022
/
Article
/
Tab 2
/
Research Article
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