Skip to main content
. 2018 Nov 8;7(11):186. doi: 10.3390/foods7110186

Table 5.

Estimates of the carryover effects for different treatments on three attributes (color, taste, and overall liking) using model (2).

Attribute Parameters 1 Carryover Effect for Treatment A Carryover Effect for Treatment B Carryover Effect for Treatment C
Color Estimate +0.10 −0.15 +0.05
SE 0.08 0.08 0.08
DF 1074 1074 1074
t-value 1.31 −1.93 0.62
Pr > |t| 0.19 0.05 0.53
% of the scale 2 +1.29% −1.90% +0.61%
Taste Estimate +0.03 +0.07 −0.10
SE 0.09 0.09 0.09
DF 1074 1074 1074
t-value 0.34 0.76 −1.09
Pr > |t| 0.74 0.45 0.27
% of the scale 2 +0.39% +0.87% −1.26%
Overall Liking Estimate +0.03 +0.07 −0.09
SE 0.09 0.09 0.09
DF 1074 1074 1074
t-value 0.30 0.75 −1.05
Pr > |t| 0.76 0.45 0.29
% of the scale 2 +0.33% +0.82% −1.15%

1 SE = Standard error. DF = Degrees of freedom. t-value under the null hypothesis of Ho: Estimate = 0. 2 % of the Scale = Percentage of the estimate on a 9-point Hedonic Scale (Estimate × 100/8).