The aroma and flavor of the samples were evaluated. Each sensory attribute was scored using a 4-point scale, ranging from typically natural (1) to unnatural (4) for aroma and from naturally sweet (1) to unnatural (4) for flavor.
The aroma and flavor of the samples were evaluated. Each sensory attribute was scored using a 4-point scale, ranging from typically natural (1) to unnatural (4) for aroma and from naturally sweet (1) to unnatural (4) for flavor.