From:  Application of Komagataeibacter intermedius in the production of drinking vinegar from mango juice (Mangifera indica L.)

 Sensory evaluation after mango addition at different ratios.

Mango juice ratio (% v/v)ColorClarityTasteSmellAverage score
304.45 ± 0.89a4.55 ± 0.69a3.80 ± 1.19b4.50 ± 0.69a4.34
404.55 ± 0.69a4.40 ± 0.68a4.65 ± 0.59a4.55 ± 0.60a4.54
504.45 ± 0.60a4.15 ± 0.93a3.90 ± 0.97b4.55 ± 0.76a4.24

Note: Values in the table represent the mean of three replicates. In the same column, values with the same superscript letters are not significantly different at the 95% confidence level (p < 0.05).