Table 4. Sensory evaluation of traditional Korean soy sauce according to onion juice addition ratio
| Component | Control1) | OE30 | OE50 | OE70 | OE100 |
| Color | 5.0±1.02)ns3) | 5.4±0.5 | 5.2±1.3 | 4.8±1.8 | 5.0±1.0 |
| Flavor | 5.0±1.0 | 6.0±1.2 | 5.0±1.6 | 5.0±1.2 | 4.4±1.1 |
| Sweetness | 3.6±1.9 | 4.0±1.6 | 4.2±1.3 | 5.0±1.0 | 3.4±1.3 |
| Salty taste | 3.4±1.1 | 4.0±1.1 | 4.2±2.2 | 5.0±1.0 | 3.8±2.4 |
| Delicate flavor | 4.2±0.8ab4) | 4.0±0.7ab | 4.6±1.1ab | 5.4±0.9a | 3.6±1.5ab |
| Overall acceptance | 4.0±0.0bc | 4.4±0.9b | 4.6±1.1ab | 5.8±1.1a | 3.0±1.0c |
Control, traditional Korean soy sauce without onion juice, OE30, traditional Korean soy sauce with 30% onion juice added; OE50, traditional Korean soy sauce with 50% onion juice added; OE70, traditional Korean soy sauce with 70% onion juice added; OE100, traditional Korean soy sauce with only onion juice added.
All values are mean±SD (n=10).
ns, not significant.
Means followed by the different letters in same row are significantly different (p⟨;0.05, a⟨b⟨c).