Table 7. Quantitative descriptive analysis of samgyetang prepared with different soy sauce amount ratios and F₀ values

Variable	F0 8			F0 29			SEM	p-value
	0%	25%	50%	0%	25%	50%		Soy sauce	F0	Inter (S/F0)
Umami	3.45	4.05	3.95	3.45	3.90	3.75	0.14	0.251	0.725	0.774
Bitterness	3.05	2.90	3.05	2.60	3.30	2.90	0.14	0.675	0.819	0.675
Saltiness	2.20b	3.25a	3.95a	1.85b	3.55a	3.40a	0.16	< 0.001	0.506	0.786
Soy sauce flavor	3.40b	4.05a	4.20a	2.95b	3.55a	3.85a	0.14	0.015	0.127	0.885
Chicken meat flavor	2.65	2.85	2.85	2.85	3.15	2.90	0.15	0.742	0.555	0.844

Mean values within each row with different superscripts are significantly different about marinade ratio (p < 0.05).
Inter (S/F₀), interaction p-value of the soy sauce concentration with the F₀ value.