Table 4. The results of the sensory evaluation for the SMAFP

Sensory variables		n	Average scores 0–7 scale (standard deviations in parentheses)		Comparison of individual scores between blind and informed conditions
			Blind test (Bn) S492	Informed test (In) S641	Bn–In	p-value
Flavor	Salty	50	5.80 (0.90)	5.60 (1.20)	0.200	0.255
	Sour	50	3.34 (1.53)	2.86 (1.25)	0.480	0.018
	Sweetness	50	3.34 (1.21)	3.36 (1.31)	–0.020	0.916
	Nutty	50	5.08 (1.24)	5.30 (1.28)	–0.220	0.207
	Umami	50	5.30 (0.10)	5.30 (0.10)	0.000	1.000
Odor	Milky	50	4.22 (1.45)	4.38 (1.40)	–0.160	0.364
	Cheesy	50	4.92 (1.47)	4.74 (1.32)	0.180	0.351
	Rancid	50	2.78 (1.31)	2.84 (1.45)	–0.060	0.659
	Fishy	50	2.96 (1.39)	2.94 (1.48)	0.020	0.916
Texture	Gumminess	50	5.72 (1.23)	5.52 (1.23)	0.200	0.327
	Moisture	50	3.80 (1.20)	3.98 (1.13)	–0.180	0.361
	Mouth-coating	50	5.06 (1.30)	4.82 (1.19)	0.200	0.255

SMAFP, salami made from antibiotics-free pigs.