Table 4.
Bivariate descriptive statistics for the intrinsic and extrinsic attributes of olive oil.
| Aware Consumers (267) | Non-Aware Consumers (441) | Test | |
|---|---|---|---|
| Variable | Mean (SD) | Mean (SD) | p-value |
| Green colour | 4.73 (1.71) | 4.37 (1.96) | 0.013 ** |
| Transparency (Clear) | 3.96 (1.89) | 3.92 (2.06) | 0.812 |
| Bitter taste | 3.79 (2.04) | 3.26 (2.03) | 0.001 *** |
| Pungent taste | 4.41 (1.86) | 3.56 (1.99) | 0.000 *** |
| Taste | 5.81 (1.51) | 6.00 (1.25) | 0.076 * |
| Label information | 5.36 (1.68) | 5.76 (1.44) | 0.001 *** |
| Anti-inflammatory activities | 4.45 (1.82) | 4.04 (2.03) | 0.008 *** |
| Positive action on immune system | 4.14 (1.16) | 4.32 (0.96) | 0.032 ** |
| Prevention of cardiovascular disease | 5.25 (1.71) | 5.49 (1.67) | 0.073 * |
*, **, and *** denote significance at 10%, 5%, and 1% levels, respectively.