Table 4.

Proportion of consumers identifying each attribute in the chouriços with different formulations.

Attributes	Control	Nitrite	Nitrate	Nitrite + Nitrate	Wine	Wine + Garlic	p
Reddish color	0.21ab	0.37b	0.17a	0.38b	0.20ab	0.13a	<0.001
Pinkish color	0.50b	0.54b	0.51b	0.52b	0.27a	0.23a	<0.001
Cured color	0.12a	0.17a	0.20a	0.16a	0.38b	0.21ab	0.000
Brownish color	0.10ab	0.07ab	0.10ab	0.06a	0.23b	0.45c	<0.001
Bright color	0.256ab	0.39b	0.17a	0.37b	0.10a	0.10a	<0.001
Dull color	0.22abc	0.11a	0.29abc	0.16ab	0.40c	0.31bc	<0.001
Red wine color	0.07a	0.07a	0.06a	0.02a	0.26b	0.24b	<0.001
Pale color	0.20a	0.13a	0.18a	0.20a	0.10a	0.16a	0.353
Dark red color	0.06abc	0.01ab	0.05ab	0a	0.17c	0.12bc	<0.001
Sui generis aroma	0.26a	0.27a	0.23a	0.24a	0.23a	0.33a	0.536
Cured aroma	0.29ab	0.21a	0.21a	0.18a	0.33ab	0.39b	0.002

a,b, Means in the same row followed by different letters are statistically different (p <0.05).