Table 9. Quantitative descriptive score of Samgyetang broth made with chicken feet extract prepared with different pretreatment and extraction time

		Con	Raw		Oven		Dry		SEM	P-value
		Con	1 hour	2 hour	1 hour	2 hour	1 hour	2 hour	SEM	P-value
Color		3.6^d	3.8^cd	4.3^bcd	4.7^abc	5.6^a	5.3^ab	5.4^a	0.15	<0.001
Taste	Umami	4.4	4.5	4.4	4.9	5.3	5.4	5.0	0.17	0.497
	Bitterness	2.0	2.4	2.0	2.4	2.8	2.4	2.6	0.13	0.636
	Saltiness	3.2	3.8	3.3	3.8	4.4	4.5	3.9	0.19	0.481
Flavor	Nutty	3.4	3.3	3.9	3.4	4.1	4.1	4.1	0.16	0.566
	Roasted	2.4^b	3.0^ab	3.3^ab	3.2^ab	3.8^a	3.9^a	4.1^a	0.16	0.048
	Chicken	3.4^cd	3.2^d	4.5^abc	3.7^bcd	5.0^a	4.7^ab	3.7^bcd	0.17	0.014
	Rancid	2.4	2.6	2.7	2.7	3.0	2.9	2.9	0.21	0.992

Descriptive scale: Color, 1: dark soy sauce (1/100 v/v) in water, 7: dark soy sauce (1/10 v/v) in water; Umami, 4: monosodium glutamate 0.2% (w/v) in water; Bitterness, 5: espresso in water (1/8 v/v); saltiness, 3: salt (0.5% w/v) in water; nutty, 4: ground roast almond (microwave for 30 s); roasted, 5: roasted chicken feet (oven for 1 h); chicken, 6: dried chicken thigh in air drier (70°C/12 h); rancid, 5: canola oil (microwave for 5 min).
Means within each row with different superscripts are significantly different (P<0.05).
SEM, standard error of the mean.