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. Author manuscript; available in PMC: 2018 Jan 1.
Published in final edited form as: Food Qual Prefer. 2016 Aug 9;55:26–34. doi: 10.1016/j.foodqual.2016.08.003

Figure 5.

Figure 5

Participants rated the remembered intensity of mild, medium, and hot salsa, as well as ‘the spiciest meal or food you have ever experienced’ on a gLMS. Values are group means and standard errors, segmented by the same low and high intake groups used in Figure 2. For the salsa samples, there was a significant main effect of group, in ANOVA (see text), and the p-values for the individual comparisons are shown. Conversely, the mean intensity ratings for ‘spiciest ever’ did not differ by group.