Table 2.

Comparison of rates (Means and SD) before and after tasting the chocolate.

	Condition
	A	B	C	D
Pre-tasting	3.8 (1.5)	4.6 (1.6)	4 (1.5)	3.9 (1.4)
Post-tasting	4.9 (1.5)	5.3 (1.6)	5.4 (1.3)	4.9 (1.4)

Values in bold were reported after the participants had tasted the chocolate. If Comparing the answer to the pre-questionnaire ‘tastiness’ item with their ‘liking’ while eating, revealed statistically significant results for each condition, when considered individually (p < 0.05). The statistical analysis is based on a comparison of means between the related groups (paired samples t-test, using SPSS).