Table 3 Attribute citation proportion...

Table 3

Attribute citation proportion across mayonnaise samples and associated Cochran’s Q test results^*, and mean impact on liking from penalty-lift analysis by each food neophobia cluster (higher and lower)

	Attributes	Higher		Lower
	Attributes	Citation proportion	Mean impact	Citation proportion	Mean impact
Appearance	Light yellow color	0.523	0.401	0.562^*	0.203
	Intense yellow color	0.033	0.359^n/a	0.030	−1.589^n/a
	Shiny	0.720	0.408	0.611^*	0.129
	Opaque	0.170	−0.508	0.166	−0.799
	With lumps	0.083	0.727^n/a	0.113	−0.187
	Without lumps	0.507	0.484	0.509	0.099
	Thin consistency	0.009	0.148^n/a	0.026	0.563^n/a
	Thick consistency	0.727	0.453	0.672	−0.352
Aroma	Egg	0.363	−0.058	0.249	−0.019
	Vegetable oil	0.407	−0.181	0.370	−0.717
	Vinegar	0.327^*	−0.297	0.291^*	−0.509
	Lemon	0.243	0.556	0.185^*	0.422
	Homemade mayonnaise-like	0.443^*	0.696	0.430	0.894
	Industrial mayonnaise-like	0.170	−0.532	0.189	−0.599
Taste	Sour	0.193^*	−0.844	0.249	−1.533
	Sweet	0.020^*	0.830^n/a	0.030^*	0.215
	Salty	0.247	0.284	0.226	−0.150
	Bitter	0.073	−1.166^n/a	0.102	−2.824
Flavor	Egg	0.320	0.093	0.219	0.339
	Vegetable oil	0.267	−0.243	0.260	−0.068
	Vinegar	0.300^*	−0.203	0.253^*	−0.562
	Lemon	0.270	0.674	0.226^*	0.496
	Homemade mayonnaise-like	0.453^*	0.914	0.381	0.996
	Industrial mayonnaise-like	0.113	−0.564	0.174	−0.438
Mouthfeel	Creamy	0.583	0.750	0.608	0.922
	Oily	0.320^*	−0.673	0.370	−0.085
	Spicy/Burning	0.027^*	−0.106^n/a	0.042	−1.217^n/a
	Astringent	0.053	−0.373^n/a	0.030^*	−2.362^n/a

	Attributes	Higher		Lower
	Attributes	Citation proportion	Mean impact	Citation proportion	Mean impact
Appearance	Light yellow color	0.523	0.401	0.562^*	0.203
	Intense yellow color	0.033	0.359^n/a	0.030	−1.589^n/a
	Shiny	0.720	0.408	0.611^*	0.129
	Opaque	0.170	−0.508	0.166	−0.799
	With lumps	0.083	0.727^n/a	0.113	−0.187
	Without lumps	0.507	0.484	0.509	0.099
	Thin consistency	0.009	0.148^n/a	0.026	0.563^n/a
	Thick consistency	0.727	0.453	0.672	−0.352
Aroma	Egg	0.363	−0.058	0.249	−0.019
	Vegetable oil	0.407	−0.181	0.370	−0.717
	Vinegar	0.327^*	−0.297	0.291^*	−0.509
	Lemon	0.243	0.556	0.185^*	0.422
	Homemade mayonnaise-like	0.443^*	0.696	0.430	0.894
	Industrial mayonnaise-like	0.170	−0.532	0.189	−0.599
Taste	Sour	0.193^*	−0.844	0.249	−1.533
	Sweet	0.020^*	0.830^n/a	0.030^*	0.215
	Salty	0.247	0.284	0.226	−0.150
	Bitter	0.073	−1.166^n/a	0.102	−2.824
Flavor	Egg	0.320	0.093	0.219	0.339
	Vegetable oil	0.267	−0.243	0.260	−0.068
	Vinegar	0.300^*	−0.203	0.253^*	−0.562
	Lemon	0.270	0.674	0.226^*	0.496
	Homemade mayonnaise-like	0.453^*	0.914	0.381	0.996
	Industrial mayonnaise-like	0.113	−0.564	0.174	−0.438
Mouthfeel	Creamy	0.583	0.750	0.608	0.922
	Oily	0.320^*	−0.673	0.370	−0.085
	Spicy/Burning	0.027^*	−0.106^n/a	0.042	−1.217^n/a
	Astringent	0.053	−0.373^n/a	0.030^*	−2.362^n/a

Note(s): ^*p < 0.05 based on Cochran’s Q test within each food neophobia group. Italic: significant mean impact based on penalty-lift analysis (p < 0.05). ^n/a significance not calculated if citation frequency was <10%

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