Table 7. Sensory evaluation of scones added with Litsea japonica fruit powder

	Sample
	LJFP0¹⁾	LJFP1	LJFP2	LJFP3	LJFP4
Overall preference	5.84±1.17²⁾^a3)	5.89±0.92^a	5.67±1.05^a	5.44±1.13^a	4.73±1.25^b
Appearance	6.33±0.97^a	6.09±0.91^ab	5.82±1.12^bc	5.51±1.15^cd	5.07±1.24^d
Color	6.40±0.95^a	6.16±0.99^a	5.62±1.14^b	5.42±1.16^b	5.22±1.28^b
Flavor	5.96±1.21^a	6.11±0.97^a	5.80±0.98^a	5.80±1.05^a	5.31±1.17^b
Taste	5.76±1.32^ab	5.91±1.15^a	5.53±1.19^ab	5.27±1.24^b	4.33±1.35^c
Texture	5.84±1.01^a	5.84±1.03^a	5.47±1.11^ab	5.71±0.98^a	5.20±0.88^b

The abbreviations are the same as in Table 1.
Respectively values are mean±SD (n=45).
Different superscripts (^a-d) in the same row are indicated to be significantly different (p⟨0.05).