Table 6. The results of sensory evaluation for leached tea, liquid tea and solid tea processed from Tenebrio molitor larvae

	Color	Turbidity	Flavor	Umami taste	Sweetness	Saltiness	Overall acceptability
Leached tea¹⁾	6.06±0.77⁴⁾^a⁵⁾	5.13±1.41^a	5.31±1.40^a	5.38±1.26^a	4.56±1.50^a	4.19±1.87^a	5.69±1.14^a
Liquid tea²⁾	4.06±1.29^c	4.50±1.59^a	5.50±0.89^a	4.44±1.03^b	4.44±1.55^a	4.00±1.21^a	4.50±1.15^b
Solid tea³⁾	4.88±1.02^b	4.50±1.10^a	4.13±1.20^b	4.25±1.34^b	4.13±1.41^a	3.69±1.20^a	4.25±1.29^b

¹⁾Leached tea is produced by leaching microwave treated Tenebrio molitor L.
²⁾Liquid tea is prepared by diluting the extract of microwave treated Tenebrio molitor L.
³⁾Solid tea is prepared by dissolving the spray dried powder of extract.
⁴⁾Values represent mean±SD (n=3).
⁵⁾^a^-^bValues with different superscript within the column are significantly different by Duncan’s multiple range test (p<0.05).