You are working as a statistician for a national chocolatier, and the head of the company is interested in reducing the cocoa quantity in their best-selling 70% dark chocolate due to the increase in import tariffs on cocoa beans. You believe this cost-cutting manoeuvre will impact taste and therefore sales in the long run, however it is possible that a small reduction in cocoa will go largely unnoticed. You commission the production of 69%, 68%, 67% and 66% cocoa sample versions of the best seller, and have a cohort of blind testers taste each of them. They are asked to indicate how much they like the taste of each of the four chocolates, and you run an analysis to identify whether they can tell any difference between the four versions of the product.

What would be the most appropriate statistical technique to use to test the above?

Question 37Select one:

a.

A repeated-measures ANOVA

b.

A reliability analysis

c.

A systematic review

d.

A Four-way ANOVA