Variation in orosensation and liking of sampled foods with thermal tasting phenotype

Table 4 Association between self-rated liking and sampled liking of food and beverage products

Food products	Number	r value	p value
0 % milk	41	0.504	0.001
1 % milk	41	0.505	0.001
2 % milk	43	0.417	0.005
3.25 % milk	40	0.420	0.007
18 % cream	40	0.465	0.003
Lay’s lightly salted chip	42	0.239	0.128
Lay’s original chip	44	0.350	0.020
Dark chocolate	42	0.554	0.0001
Milk chocolate	44	0.482	0.001
Junior mint	42	0.584	<0.0001
Cranberry juice	30	0.488	0.006
Diet cranberry juice	15	0.198	0.198
Asparagus	34	0.456	0.007
Broccoli	41	0.600	<0.0001
Brussels sprout	30	0.509	0.004
Sweet peas	40	0.450	0.004
Soft tofu	36	0.612	<0.0001
Apple sauce	43	0.239	0.123

Self-rated liking data was not obtained for extra firm tofu or Ryvita crispbread

ISSN: 2044-7248