Refer to the Journal of Food Science (February 2014) taste testing study, Exercise 11.74. Recall that the researchers used the general Labeled Magnitude Scale (gLMS) to create a measure of taste called perceived hedonic intensity (PHI). A sample of 200 subjects used the scale to rate their most favorite and least favorite foods. In addition, each taster rated the sensory intensity of four different solutions: salt, sucrose, citric acid, and hydrochloride. The average of these four ratings was used by the researchers to quantify individual variation in taste intensity-called perceived sensory intensity (PSI). These data are saved in the TASTE file. The accompanying SPSS printout shows the Spearman rank correlation between perceived sensory intensity (PSI) and perceived hedonic intensity for both favorite (PHI-F) and least favorite (PHI-L) foods. According to the researchers, "the palatability of the favorite and least favorite foods varies depending on the perceived intensity of taste: Those who experience the greatest taste intensity (that is, supertasters) tend to experience more extreme food likes and dislikes." In Exercise

11.74, you used Pearson correlations to support the accuracy of this statement. Now examine the Spearman correlations. Do these values also support the statement? Explain.

Group = gLMS

Transcribed Image Text:

Correlations PHLF PSI PHLL Spearman's rho PSI 374 Corelation Coefeient 403 1.000 Sig. (2-tailed) 000 000 200 200 200 PHILF Comelation Coeficient Sig. (2-tailad) 374 1.000 854 000 00 200 403 200 200 PHLL Comelation Coeficient Sig. (2-tailed) „554 1.000 000 O00 200 200 200 * Corelation is significant at the a.01 level (2-tailed) a Group = 9LMS