Table 4.
Comparing mean score and reliability (ICC) between food liking questionnaire and laboratory-based liking assessment.
| Food Items in FLQ | M ± SD (n = 70) | Food Items in Sensory Laboratory Testing | M ± SD (n = 70) | 95% CI of the Difference | ICC |
|---|---|---|---|---|---|
| Sweet biscuit | 7.57 ± 1.33 | Tim Tam | 8.17 ± 1.20 | 0.22, 0.61 | 0.43 |
| Soft drink | 6.41 ± 1.86 | Orange Fanta | 7.23 ± 1.42 | 0.41, 0.72 | 0.59 |
| Vegetable soup | 6.36 ± 1.70 | Instant vegetable soup | 5.24 ± 2.23 | 0.37, 0.70 | 0.56 |
| Potato chip | 7.59 ± 1.13 | Potato chips | 7.81 ± 1.08 | 0.59, 0.82 | 0.73 |
| Ice cream | 8.09 ± 1.04 | Ice cream | 8.11 ± 1.07 | 0.31, 0.66 | 0.51 |
| Butter | 6.42 ± 1.60 | Butter | 6.19 ± 1.61 | 0.46, 0.75 | 0.62 |
| Broccoli | 6.51 ± 2.09 | Broccoli | 5.91 ± 2.42 | 0.72, 0.88 | 0.82 |
| Apple | 7.55 ± 0.92 | Apple puree | 5.47 ± 2.28 | −0.02, 0.43 | 0.22 |
| The heat/burn of a spicy meal | 6.54 ± 1.81 | Chilli sauce | 3.89 ± 2.17 | 0.06, 0.49 | 0.29 |
| Tom yum soup | 4.14 ± 2.26 | 0.09, 0.51 | 0.31 |
Note: Classification of ICC value: <0.40 = poor; 0.40–0.59 = moderate; 0.60–0.74 = good; 0.75–1 = excellent.