Table 6. The results of the sensory evaluation for the SMAWP

Sensory variables		n	Average scores 0–7 scale (standard deviations in parentheses)		Comparisons of individual scores between blind and informed conditions
			Blind test (Bn) S117	Informed test (In) S518	Bn–In	p-value
Flavor	Salty	90	5.22 (1.32)	5.10 (1.13)	0.122	0.392
	Sour	90	2.93 (1.39)	2.81 (1.27)	0.122	0.354
	Sweetness	90	3.31 (1.49)	3.40 (1.44)	–0.094	0.491
	Nutty	90	5.03 (1.18)	5.20 (1.15)	–0.167	0.163
	Umami	90	5.17 (1.18)	5.32 (0.99)	–0.1487	0.239
Odor	Milky	90	4.50 (1.45)	4.59 (1.37)	–0.089	0.542
	Cheesy	90	4.99 (1.34)	5.04 (1.27)	–0.056	0.698
	Rancid	90	3.11 (1.69)	3.11 (1.66)	0.000	1.000
	Fishy	90	3.13 (1.53)	2.99 (1.54)	0.144	0.329
Texture	Gumminess	90	5.02 (1.23)	4.78 (1.22)	0.244	0.099
	Moisture	90	5.30 (0.99)	5.17 (1.01)	0.133	0.250
	Mouth-coating	90	5.39 (1.18)	5.23 (1.01)	0.156	0.305

SMAWP, salami made from animal welfare pigs.