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.