Table 2.

Test–retest correlation coefficients (Pearson r) for the traits considered reliable, their average ratings, and correlation (r) between the ratings and age

Item	Measure	Test–retest correlation	N	Mean	SD	Correlation with age
Sucrose	Sweetness	0.54*	570	4.68	2.00	−0.06
	Liking	0.52*	569	4.51	1.71	−0.20*
	Intensity	0.41*	570	3.14	1.56	0.07
NaCl	Sweetness	0.52*	569	0.31	0.83	0.13*
	Bitterness	0.45*	570	1.25	1.95	−0.14*
	Liking	0.59*	569	1.67	1.64	0.08*
Citric acid	Sweetness	0.57*	386	0.70	1.28	−0.10*
	Saltiness	0.54*	385	1.15	1.68	−0.02
	Sourness	0.42*	385	3.67	2.39	0.05
	Bitterness	0.70*	388	2.91	2.49	−0.01
	Burn	0.50*	385	3.67	2.39	0.00
	Liking	0.47*	386	1.45	1.48	0.01
10% ethanol	Saltiness	0.42*	386	0.89	1.41	0.01
	Sourness	0.46*	387	1.70	2.19	0.07
20% ethanol (taste)	Sweetness	0.43*	571	0.83	1.49	0.09*
	Saltiness	0.62*	567	0.95	1.59	0.03
	Sourness	0.43*	570	2.01	2.43	0.08
	Bitterness	0.57*	570	4.13	2.67	0.05
	Liking	0.52*	567	1.14	1.61	0.08
	Intensity	0.49*	566	5.78	1.47	−0.04
20% ethanol (flavor)	Sweetness	0.52*	386	1.25	1.76	−0.03
	Saltiness	0.44*	386	1.02	1.55	0.09
	Sourness	0.49*	382	2.06	2.34	0.13*
	Bitterness	0.56*	383	4.23	2.54	0.12*
	Burn	0.49*	388	4.59	2.24	−0.08
	Liking	0.61*	388	1.78	1.94	−0.07
	Intensity	0.41*	388	5.81	1.33	0.04
Quinine	Sweetness	0.69*	388	0.43	0.82	0.11*
	Saltiness	0.53*	387	0.77	1.28	−0.01
	Bitterness	0.51*	388	3.95	2.49	0.03
	Burn	0.63*	387	1.44	1.92	−0.11*
	Intensity	0.40*	386	3.88	2.08	0.08
PTC	Sourness	0.41*	571	1.69	2.44	0.08*
	Bitterness	0.6*	571	4.33	2.87	0.02
	Burn	0.67*	571	1.70	2.29	−0.11*
	Liking	0.5*	569	1.40	1.76	0.08
	Intensity	0.73*	570	4.39	2.61	−0.01
KCl	Sweetness	0.57*	368	0.36	0.81	0.01
	Sourness	0.42*	366	1.41	2.14	0.10
	Burn	0.40*	369	0.90	1.47	−0.02
CaCl2	Sweetness	0.94*	302	0.30	0.74	−0.07
	Saltiness	0.83*	301	2.71	2.59	−0.06
	Sourness	0.82*	300	2.24	2.53	−0.02
	Bitterness	0.56*	303	5.06	2.44	0.04
	Burn	0.51*	302	2.01	2.23	−0.06
Cinnamon	Detection	NA	258	1.00	NA	NA
	Liking	0.73*	257	6.43	1.28	−0.20*
	Intensity	0.43*	257	5.23	1.27	0.01
20% ethanol (odor)	Detection	NA	258	0.76	NA	NA
Androstenone	Detection	NA	258	0.53	NA	NA
	Liking	0.62*	136	1.94	1.68	0.07
	Intensity	0.50	136	3.66	2.40	0.09
Galaxolide	Detection	NA	258	0.76	NA	NA
	Liking	0.71*	195	4.69	2.02	−0.06
Cilantro (odor)	Pleasantness	0.56*	256	−3.15	4.69	0.13*
Basil (odor)	Pleasantness	0.43*	255	1.28	5.23	−0.04
Cilantro (flavor)	Pleasantness	0.88*	257	−1.90	5.98	−0.10
Basil (flavor)	Pleasantness	0.78*	255	−2.19	6.14	−0.02

Results are shown for the traits that met reliability criterion (test–retest correlation, r > 0.40). Test–retest correlations are from ratings in consecutive years for all traits except for CaCl₂, odorants, and herbs (cilantro and basil), for which the test–retest correlations are from ratings in consecutive days because they were tested only in 2010 or 2011. For test–retest correlations, N = 139 for all taste stimuli except N = 88 for KCl, N = 47 for CaCl₂, and N = 17–34 for odorants and herbs. Potential range for ratings of herbs was 0.0–13.7; for all other stimuli, 0.0–7.7. For the trait “Detection,” the mean fraction of all subjects who could smell the odorant is provided.

NA, not applicable.

*P < 0.05.