## 3 Results
### Representations' Content
#### 3.2.2 Projective Sensory Experience  
In this section, we present results that are useful for understanding respondents' sensory anchoring to the object (\"cultured meat\") of the social representation under study. The Supplementary Materials (File Sensory Analysis S1 and File Sensory Analysis S2) provide the results of the Mann-Whitney U-test, which was conducted to assess several sensory characteristics of cultured meat. This analysis compares the responses of two groups: vegetarians (Veg) and omnivores (Omni). For each sensory characteristic, the report includes the Mann-Whitney U-value, the asymptotic significance (two-tailed test), and the decision regarding whether to reject or retain the null hypothesis. The results indicate significant differences between the two groups for certain sensory characteristics, including \"Savory/Savory\", \"Tending to Bitterness\", \"Aromatic\", \"Greasy\", \"Succulent\", \"Fatty\", and \"Persistent\". For these characteristics, the \(p\)-values are less than 0.05, leading to the rejection of the null hypothesis. This suggests that the distribution of these sensory characteristics differs between the Veg and Omni groups. Conversely, for other sensory characteristics such as \"Tending to Sour\", \"Sweet\", \"Spicy\", and \"Tending to Sweet\", no significant differences were found between the two groups, as evidenced by \(p\)-values greater than 0.05. In these cases, the null hypothesis is retained, indicating no evidence of a difference in the distribution of these characteristics between the two groups. The sensory analysis also examined the participants' imagined sensations, both the most and least bothersome. The results do not show a statistically significant difference regarding the two groups' most or least bothersome imagined. The sensory analysis also explored the participants' imagined sensations, focusing on both the most and least bothersome experiences. The results did not reveal a statistically significant difference between the two groups regarding their most or least bothersome imagined sensations. For the characteristic \"Tasty/Savory\", the Mann-Whitney U-test yielded a \(p\)-value of less than 0.0011. This value is significantly lower than 0.05, leading to the rejection of the null hypothesis. Thus, it is concluded that there is a significant difference in the perception of \"Tasty/Savory\" between the two groups. In contrast, concerning the characteristic \"Sweet\", the test produced a \(p\)-value of 0.1282. Since this value is greater than 0.05, the null hypothesis was not rejected. Therefore, there is insufficient evidence to suggest a significant difference in the perception of \"Sweet\" between the two groups. A comparison of the response distributions between the two groups for each sensory feature, based on the Mann-Whitney U-test, indicates that the null hypothesis (no difference between the groups) was rejected for the following characteristics, highlighting significant differences in perception:  
- \"Tasty/Savory\": The Omni group perceived cultured meat as more \"Tasty/Savory\" than the Veg group (\(p<0.001\)). - \"Prone to Bitteness\": The Veg group perceived cultured meat as more \"Prone to Bitterness\" than the Omni group (\(p=0.031\)). - \"Aromatic\": The Veg group perceived cultured meat as more \"Aromatic\" than the Omni group (\(p=0.047\)). - \"Greasy\": The Veg group perceived cultured meat as more \"Greasy\" than the Omni group (\(p=0.027\)). - \"Succulent\": The Omni group perceived cultured meat as more \"Succulent\" than the Veg group (\(p<0.001\)). - \"Fat\": The Veg group perceived cultured meat as containing more \"Fat\" than the Omni group (\(p=0.003\)). - \"Persistent\": The Veg group perceived cultured meat as more \"Persistent\" than the Omni group (\(p=0.003\)) sensations. Specifically, for the characteristic \"Tasty/Savory\", the Mann-Whitney U-test produced a \(p\)-value \(<0.0011\). This value is significantly less than 0.05, so the null hypothesis was rejected.