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Table S1: Mean and SD values obtained as the average values for the three tested concentrations of lemon EO, pennyroyal mint EO, thyme EO, rosemary EO, carvacrol or p-cymene when added to tomato juice, vegetables soup or poultry burgers.

Table S2: Mean values (and median values in brackets) obtained for each evaluated sample of poultry burgers containing 20, 100 or 200 μL/L of lemon EO, pennyroyal mint EO, thyme EO, rosemary EO, carvacrol or p-cymene, as obtained from F (frequent consumers, having the product at least once a week) or O (occasional consumers, having the product once every two weeks or less often).

Figure S1. Histograms depicting each distribution of hedonic data.

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