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. Author manuscript; available in PMC: 2013 Jan 1.
Published in final edited form as: Psychophysiology. 2011 Sep 19;49(1):96–103. doi: 10.1111/j.1469-8986.2011.01289.x

Table 2.

Predicting taste perception: The interaction of mood disturbance and perceived stress with stress response measures

Intensity of taste perception on the stress day
Salt Sour Sweet MSG
Mood disturbance
Distress -.25 -.21 -.51** -.22
Positive affect .16 .35* .40** .49**
Systolic BP -.91* -.50 -.52 -.42
Diastolic DBP -1.03** -.84* -1.10** -.87*
Heart rate -.41 .37 -.26 .11
Cortisol .21 .14 .29 .11
Perceived stress
Distress -.47 -.48 -1.94** -1.38*
Positive affect -1.00 .57 1.08 2.12**
Systolic BP -2.05*** -1.55** -1.26 -1.30
Diastolic DBP -1.66*** -1.73** -1.93*** -1.93***
Heart rate -.77 .19 -.33 -.51
Cortisol .86 -.35 1.21 -.28

Entries show standardized coefficients beta derived from the interaction terms within the multiple regression model that examined the relationship between psychophyisological responses to stress and taste perception. Results show the interaction term of mood disturbance (measured using the Profile of Mood State) and perceived stress (measured using the Perceived Stress Scale) with each of the stress responses measures (distress, positive affect, systolic BP, diastolic BP, heart rate, and cortisol; as described in the text).

Note.

*

p < .1,

**

p ≤ .05,

***

p < .01.