Table 7. Quantitative descriptive analysis of cooked mealworms

Classification	Sensory terms	C-S	C-B	C-PF	C-DF
Appearance	Darkness	4.46±1.39^c	3.68±0.91^c	12.34±0.52^a	9.37±1.26^b
Appearance	Gloss	6.02±1.30^c	6.46±0.83^c	10.14±0.64^b	12.63±0.64^a
Odor	Roasting odor	2.91±0.61^c	2.60±0.63^c	10.49±1.26^b	12.40±1.17^a
	Steamed-grain odor	8.59±1.37^a	7.27±0.94^b	5.91±0.87^c	2.47±0.26^d
	Mushroom odor	10.19±0.84^a	10.76±0.99^a	3.12±0.54^d	5.26±1.20^c
	Oily odor	3.14±0.86^c	2.56±1.46^c	10.17±0.73^b	12.21±0.70^a
Flavor	Roasted flavor	2.47±0.76^c	2.44±0.73^c	12.70±0.80^a	7.54±0.86^b
	Bitter taste	3.08±0.96^c	2.86±1.03^c	8.45±1.15^a	5.09±0.66^b
	Savory taste	4.09±0.97^c	4.87±1.27^c	10.55±0.68^b	12.69±0.89^a
Texture	Crispiness	2.05±0.59^b	2.11±0.64^b	11.74±1.25^a	12.29±1.08^a
	Chewiness	11.37±1.39^a	11.94±0.78^a	5.35±1.14^b	2.78±0.89^c
	Greasiness	2.61±0.91^c	3.39±1.16^c	10.50±0.89^b	12.51±0.39^a
	Juiciness	12.02±0.74^a	11.32±1.46^a	1.76±0.80^b	1.97±0.85^b
	Mouth coating	6.83±1.11^a	7.08±1.09^a	4.01±1.18^b	3.58±1.24^b

Data are expressed as the mean±SD (a total of 8 trained panelists participated in the analysis).
Different superscript letters within rows represent significant differences at p<0.05.
C-S, steaming; C-B, boiling; C-PF, panfrying; C-DF, deep-fat frying.