respectively. Using the distinctions of PROP status
and salivary flow rate, MANOVA was run on TI parameters (Tmax,
Imax, Tend, and AUC) extracted from single compound treatments
to determine whether taster status or saliva flow rate affected
the perception of the finish. For all three flavors investigated, both
PROP taster status and saliva flow significantly impacted the TI
parameters (p < 0.0001). However, there was no interaction
between flavor and the PROP taster status or saliva flow rate, indicating
that the effect due to taster status and saliva flow rate was
consistent across the flavors.
respectively. Using the distinctions of PROP status
and salivary flow rate, MANOVA was run on TI parameters (Tmax,
Imax, Tend, and AUC) extracted from single compound treatments
to determine whether taster status or saliva flow rate affected
the perception of the finish. For all three flavors investigated, both
PROP taster status and saliva flow significantly impacted the TI
parameters (p < 0.0001). However, there was no interaction
between flavor and the PROP taster status or saliva flow rate, indicating
that the effect due to taster status and saliva flow rate was
consistent across the flavors.
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