Table 10. Sensory evaluation of the Camembert cheese contained with RGP
| R | T | Con. | 0.05% | 0.10% | 0.15% | 0.20% |
| 14 (d) | Pungent | 1.6 ± 0.2b | 3.6 ± 0.5ab | 3.7 ± 0.8ab | 4.4 ± 0.7a | 5.8 ± 1.0a |
| Buttery | 4.2 ± 0.6ns | 4.5 ± 0.6 | 3.1 ± 0.7 | 4.1 ± 0.6 | 2.6 ± 0.8 |
| Moldy | 4.2 ± 0.7ns | 5.3 ± 0.5 | 4.8 ± 0.8 | 5.8 ± 0.7 | 4.6 ± 1.2 |
| Sweaty | 3.8 ± 0.6ns | 3.0 ± 0.4 | 5.0 ± 0.7 | 5.1 ± 0.6 | 4.5 ± 0.6 |
| Sweet | 4.4 ± 0.5a | 2.2 ± 0.4b | 2.0 ± 0.2b | 2.2 ± 0.5b | 2.0 ± 0.6b |
| Sour | 2.6 ± 0.6b | 2.8 ± 0.7b | 5.5 ± 0.8a | 5.2 ± 0.7a | 5.3 ± 0.8a |
| Salty | 3.5 ± 0.5ns | 3.8 ± 0.6 | 4.7 ± 0.7 | 4.8 ± 0.4 | 4.1 ± 0.8 |
| Bitter | 1.7 ± 0.3c | 6.1 ± 0.7b | 6.1 ± 0.5b | 8.1 ± 0.3a | 8.5 ± 0.3a |
| Burning | 1.2 ± 0.1b | 4.0 ± 0.8a | 5.8 ± 0.7a | 4.1 ± 0.9a | 4.8 ± 0.7a |
| Texture | 5.4 ± 0.4a | 5.8 ± 0.7a | 4.4 ± 0.4ab | 4.3 ± 0.5ab | 2.8 ± 0.7b |
| Total acceptability | 7.1 ± 0.5a | 3.8 ± 0.5b | 2.2 ± 0.4bc | 2.3 ± 0.6bc | 1.8 ± 0.5c |
|
| R | T | Con. | 0.05% | 0.10% | 0.15% | 0.20% |
|
| 21 (d) | Pungent | 1.3 ± 0.3b | 4.2 ± 0.6a | 4.6 ± 0.5a | 4.7 ± 0.8a | 4.5 ± 0.8a |
| Buttery | 4.9 ± 0.5ns | 3.3 ± 0.6 | 4.1 ± 0.7 | 4.6 ± 0.7 | 4.0 ± 0.7 |
| Moldy | 3.9 ± 0.8ns | 4.6 ± 0.6 | 4.1 ± 0.6 | 4.0 ± 0.8 | 6.1 ± 0.8 |
| Sweaty | 2.9 ± 0.8b | 5.3 ± 0.5a | 5.0 ± 0.8ab | 3.7 ± 0.7ab | 5.5 ± 0.8a |
| Sweet | 2.9 ± 0.5ns | 2.4 ± 0.6 | 3.0 ± 0.6 | 3.7 ± 0.7 | 3.1 ± 0.6 |
| Sour | 2.4 ± 0.6ns | 3.3 ± 0.6 | 4.1 ± 0.6 | 3.9 ± 0.8 | 4.7 ± 0.9 |
| Salty | 3.5 ± 0.7ns | 3.5 ± 0.5 | 4.2 ± 0.5 | 4.9 ± 0.7 | 5.1 ± 0.6 |
| Bitter | 2.4 ± 0.6b | 6.1 ± 0.7a | 7.1 ± 0.6a | 6.7 ± 0.7a | 7.2 ± 0.7a |
| Burning | 1.4 ± 0.4b | 4.7 ± 0.6a | 5.3 ± 0.5a | 5.0 ± 0.7a | 6.1 ± 0.7a |
| Texture | 6.5 ± 0.4a | 4.5 ± 0.5bc | 5.5 ± 0.5ab | 5.8 ± 0.7ab | 3.8 ± 0.5c |
| Total acceptability | 7.2 ± 0.4a | 4.0 ± 0.4b | 4.8 ± 0.4b | 5.0 ± 0.8b | 3.5 ± 0.8b |
|
| R | T | Con. | 0.05% | 0.10% | 0.15% | 0.20% |
|
| 28 (d) | Pungent | 3.5 ± 0.6ns | 3.8 ± 0.7 | 4.8 ± 0.7 | 5.6 ± 0.5 | 5.4 ± 0.7 |
| Buttery | 5.8 ± 0.4a | 3.6 ± 0.5b | 3.2 ± 0.3b | 3.7 ± 0.6b | 3.7 ± 0.6b |
| Moldy | 3.8 ± 0.7ns | 4.8 ± 0.5 | 4.6 ± 0.6 | 5.4 ± 0.7 | 5.3 ± 0.6 |
| Sweaty | 4.2 ± 0.6b | 5.4 ± 0.4ab | 5.6 ± 0.6ab | 6.4 ± 0.6ab | 5.4 ± 0.8a |
| Sweet | 4.4 ± 0.6ns | 3.7 ± 0.7 | 2.7 ± 0.5 | 2.8 ± 0.5 | 2.5 ± 0.6 |
| Sour | 2.7 ± 0.5ns | 5.1 ± 0.6 | 3.7 ± 0.7 | 5.1 ± 0.7 | 4.4 ± 0.7 |
| Salty | 4.7 ± 0.6ns | 5.0 ± 0.4 | 4.8 ± 0.7 | 4.2 ± 0.7 | 4.7 ± 0.9 |
| Bitter | 4.3 ± 0.6ns | 6.5 ± 0.2 | 5.1 ± 1.1 | 5.8 ± 0.8 | 6.5 ± 1.1 |
| Burning | 2.1 ± 0.4b | 3.7 ± 0.6ab | 3.5 ± 0.6ab | 3.8 ± 0.7ab | 4.2 ± 0.7a |
| Texture | 6.3 ± 0.6a | 5.0 ± 0.7ab | 4.7 ± 0.6ab | 5.5 ± 0.7ab | 3.4 ± 1.0b |
| Total acceptability | 6.5 ± 0.5a | 3.6 ± 0.3b | 2.4 ± 0.5b | 2.1 ± 0.5b | 2.2 ± 0.5b |