Fig. 3

Profiles of taste, odor, and texture of fermented cauliflower. (A) Taste, fermentation for 7 days, (B) Taste, fermentation for 14, (C) Odor, fermentation for 7 days, (D) Odor, fermentation for 14 days, (E) Texture, fermentation for 7 days, (F) Texture, fermentation for 14 days. Symbols: CC—control sample (without dried green tea), C0.5—sample containing GT at level of 0.5% of cauliflower mass, C1—sample containing 1% of GT, C2—sample containing 2% GT, C3—sample containing 3% GT, C4—sample containing 4% GT and C5—sample containing 5% GT.