Table 2.
Estimates, 𝛽 (95% CI) | |||||||
---|---|---|---|---|---|---|---|
Appeal | Sensory attributes | ||||||
Liking | Disliking | Willingness to use again | Sweetness | Smoothness | Bitterness | Harshness | |
Formulation: Lactic | |||||||
50% Lactic vs. Free-base | 5.3* (1.8, 8.7) |
−6.5* (−10.3, −2.8) |
6.2* (2.5, 9.9) |
6.2* (2.6, 9.8) |
11.5* (8.0, 14.9) |
−8.3* (−11.7, −5.0) |
−14.9* (−18.5, −11.3) |
100% Lactic vs Free-base | 10.8* (7.3, 14.2) |
−13.8* (−17.6, −10.1) |
11.5* (7.8, 15.2) |
8.2* (4.7, 11.8) |
18.2* (14.7, 21.6) |
−13.3* (−16.7, −9.9) |
−21.8* (−25.5, −18.2) |
Formulation: Benzoic | |||||||
50% Benzoic vs. Free-base | 8.0* (4.4, 11.6) |
−9.7v (−13.5, −5.8) |
8.2* (4.4, 12.1) |
6.6* (3.0, 10.1) |
15.5* (12.0, 18.9) |
−10.7* (−14.1, −7.2) |
−18.5* (−22.2, −14.9) |
100% Benzoic vs Free-base | 10.8* (7.2, 14.3) |
−12.6* (−16.5, −8.8) |
10.3* (6.4, 14.1) |
10.6* (7.1, 14.2) |
20.0* (16.5, 23.4) |
−13.7* (−17.1, −10.3) |
−22.9* (−26.6, −19.3) |
Statistically significant after Benjamini-Hochberg corrections for multiple testing to control the false-discovery rate at 0.05.