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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

Tables 1.

Rejection Thresholds by Group

Group n Rejection Threshold p-value
All Participants 85 81.5 μM n/a
Milk Chocolate
Preferring
43 43.9 μM 0.011a
Dark Chocolate
Preferring
42 113.5 μM
Thorough Chewers 45 70.0 μM 0.144
Quick Chewers 8
Melters 32 93.3 μM
a

Statistically significant across the respective groups.