2.6.2. Sensory Properties

In the sensory evaluation experiment, 10 professional sensory evaluators conducted the experiment on color, odor, texture, and other indicators of cherry tomatoes according to sensory scoring standards. A 5-point scale (0, unacceptable to 5, excellent) was used. In the sensory laboratory, under a cool white fluorescent lamp, numbered samples were randomly placed in small dishes and provided to each sensory evaluator [9].
