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. Author manuscript; available in PMC: 2013 Oct 1.
Published in final edited form as: J Food Sci. 2012 Aug 27;77(10):S390–S393. doi: 10.1111/j.1750-3841.2012.02889.x

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Group Rejection Threshold of all Participants for SOA in Solid Chocolate Proportion of participants preferring the un-spiked samples is plotted against concentration of SOA in the spiked sample. The concentration at which 50% of participants preferred the control after correcting for chance represents the rejection threshold. The rejection threshold for the entire sample combined (n = 85) was 81.4 μM.