Table 3.
Comparing mean score between test and re-test and reliability of Intra-Class Correlation Coefficients (ICC) of food liking questionnaire and laboratory-based liking assessment.
| Food Items in FLQ | Test (n = 70) | Re-Test (n = 70) | 95% CI of the Difference | ICC | Food Items in Sensory Laboratory Testing | Test (n = 70) | Re-test (n = 70) | 95% CI of the Difference | ICC |
|---|---|---|---|---|---|---|---|---|---|
| M ± SD | M ± SD | M ± SD | M ± SD | ||||||
| Sweet biscuit | 7.50 ± 1.47 | 7.64 ± 1.51 | −0.47, 0.19 | 0.58 | Tim Tam | 8.01 ± 1.50 | 8.33 ± 1.05 | −0.54, −0.09 | 0.73 |
| Soft drink | 6.30 ± 2.19 | 6.51 ± 2.01 | −0.68, 0.25 | 0.57 | Orange Fanta | 7.14 ± 1.65 | 7.31 ± 1.46 | −0.48, 0.14 | 0.66 |
| Vegetable soup | 6.41 ± 1.92 | 6.31 ± 2.00 | −0.36, 0.56 | 0.51 | Instant vegetable soup | 5.24 ± 2.43 | 5.23 ± 2.30 | −0.37, 0.40 | 0.77 |
| Potato chip | 7.44 ± 1.28 | 7.73 ± 1.28 | −0.57, 0.00 | 0.56 | Potato chips | 7.83 ± 1.25 | 7.80 ± 1.17 | −0.23, 0.29 | 0.59 |
| Ice cream | 8.16 ± 1.29 | 8.01 ± 1.17 | −0.18, 0.46 | 0.41 | Ice cream | 8.06 ± 1.21 | 8.16 ± 1.15 | −0.34, 0.14 | 0.64 |
| Butter | 6.39 ± 1.78 | 6.46 ± 1.93 | −0.52, 0.38 | 0.48 | Butter | 5.99 ± 1.81 | 6.40 ± 1.84 | −0.83, 0.00 | 0.55 |
| Broccoli | 6.60 ± 2.09 | 6.41 ± 2.37 | −0.19, 0.56 | 0.75 | Broccoli | 5.93 ± 2.52 | 5.89 ± 2.51 | −0.29, 0.37 | 0.85 |
| Apple | 7.56 ± 1.11 | 7.54 ± 1.00 | −0.24, 0.27 | 0.50 | Apple puree | 5.27 ± 2.47 | 5.67 ± 2.43 | −0.83, 0.03 | 0.72 |
| The heat/burn of a spicy meal | 6.61 ± 2.05 | 6.46 ± 2.10 | −0.33, 0.64 | 0.52 | Chilli sauce | 3.79 ± 2.45 | 4.00 ± 2.32 | −0.69, 0.26 | 0.65 |
| Tom yum soup | 4.07 ± 2.32 | 4.20 ± 2.57 | −0.58, 0.32 | 0.71 |
Note: Classification of ICC value: <0.40 = poor; 0.40–0.59 = moderate; 0.60–0.74 = good; 0.75–1= excellent. Standard Deviation (SD), Confident Interval (CI).