2.8. Sensory evaluation
Sensorial properties of pestil and köme were evaluated in this study according to the methods of Alpaslan and Hayta (2006) with slight modifications. The panel consisted of 24 females and 24 males, aged 17 to 38 and nonsmokers who were familiar with pestil and köme. All panelists were selected from among the 90 candidates of a training course on the recognition of basic sensory stimuli. Samples were served under white lightning and at room temperature in porcelain plates labeled with random 3-digit codes. Water was served to the panelists to cleanse the palate between evaluations. Evaluation results were scored on a 9-point (1: dislike intensely, 5: neither dislike nor like, 9: like intensely) traditional hedonic scale (Villanueva and Da Silva, 2009).