Table 8. The results of the sensory evaluation for the SMGP

Sensory variables n Average scores 0–7 scale (standard deviations in parentheses) Comparison of individual scores between blind and informed conditions
Blind test (Bn) S179 Informed test (In) S948 Bn–In p-value
Flavor Salty 90 5.21 (1.29) 5.37 (0.99) –0.156 0.154
Sour 90 2.88 (1.43) 3.27 (1.44) –0.390 0.005
Sweetness 90 2.98 (1.27) 3.41 (1.36) –0.433 0.001
Nutty 90 4.68 (1.20) 4.89 (1.29) –0.211 0.110
Umami 90 4.70 (1.35) 4.89 (1.33) –0.189 0.107
Odor Milky 90 4.37 (1.52) 4.58 (1.41) –0.211 0.164
Cheesy 90 4.70 (1.47) 4.93 (1.23) –0.233 0.111
Rancid 90 3.53 (1.70) 3.36 (1.65) 0.178 0.155
Fishy 90 3.23 (1.48) 3.19 (1.53) 0.043 0.784
Texture Gumminess 90 5.28 (1.17) 5.29 (1.14) –0.011 0.941
Moisture 90 4.72 (1.17) 4.97 (1.16) –0.244 0.048
Mouth-coating 90 4.96 (1.33) 5.03 (1.13) –0.078 0.628
SMGP, salami made from grazing pigs.