Table 6.

Frequency by which consumers used the terms of the CATA question to describe the sausage products tested and their ideal products. Cochran's Q test identifies significant differences between samples

Attribute	Sample
	p‐value	Vegetarian sausage 2	Vegetarian sausage 1	Hybrid 2	Meat sausage	Hybrid 1	Ideal
Fibrous texture	<.001	49	17	35	5	23	15
Dry texture	<.001	23	6	32	0	23	2
Poor mouthfeel	−.003	35	26	26	16	15	0
Greasy	<.001	6	20	14	62	14	16
Easy to cut	<.001	53	75	27	66	53	72
Difficult to cut	<.001	11	1	49	10	20	1
Hard	<.001	9	0	36	2	15	7
Soft	<.001	45	77	29	74	46	60
Moist texture	<.001	28	59	19	73	33	75
Coarse appearance	<.001	23	11	21	2	13	18
Dry appearance	<.001	32	29	30	0	27	9
Visible herbs	<.001	76	20	27	0	16	42
Pale color	<.001	34	38	18	47	19	2
Meaty color	<.001	18	21	51	39	57	78
Fatty appearance	<.001	3	13	18	52	14	15
Herby flavor	<.001	65	39	35	15	28	40
Peppery flavor	−.255	35	43	31	31	35	38
Off‐flavor/unpleasant aftertaste	<.001	32	29	10	4	6	0
Meaty flavor	<.001	13	21	50	59	55	82
Wheaty flavor	−.109	23	29	24	14	23	2