. 2018 Dec 11;10(12):1957. doi: 10.3390/nu10121957

Table 5.

Comparison between the food liking questionnaire and laboratory-based liking assessment rating between Australian and Thai samples

Food Item in FLQ	Australian n = 35	Thai n = 35	95% CI of the Difference		Food Items in Sensory Laboratory Testing	Australian n = 35	Thai n = 35	95% CI of the Difference
Food Item in FLQ	M ± SD	M ± SD	95% CI of the Difference	t	Food Items in Sensory Laboratory Testing	M ± SD	M ± SD	95% CI of the Difference	t
Sweet biscuit	7.94 ± 0.82	7.20 ± 1.53	−0.50, 0.67	0.29 ^n.s.	Tim Tam	8.48 ± 0.60	7.85 ± 1.53	0.07, 1.18	2.25 **
Soft drink	5.67 ± 1.74	7.14 ± 1.68	−2.29, −0.65	−3.58 **	Orange Fanta	6.58 ± 1.40	7.87 ± 1.12	−1.89, −0.67	−4.23 ***
Vegetable soup	7.15 ± 0.87	5.57 ± 1.95	0.86, 2.30	4.37 **	Instant vegetable soup	6.18 ± 1.37	4.28 ± 2.51	0.93, 2.86	3.926 ***
Potato chips	7.57 ± 1.23	7.60 ± 1.03	−0.57, 0.51	−0.10 ^n.s.	Potato chips	7.54 ± 1.13	8.08 ± 0.96	−1.04, −0.04	−2.15 **
Ice cream	8.14 ± 0.80	8.02 ± 1.23	−0.38, 0.61	0.45 ^n.s.	Ice cream	8.00 ± 1.07	8.21 ± 1.07	−0.72, 0.29	−0.83 ^n.s.
Butter	6.42 ± 1.62	6.41 ± 1.59	−0.75, 0.78	0.03 ^n.s.	Butter	6.50 ± 1.51	5.88 ± 1.66	−0.14, 1.37	1.61 ^n.s.
Broccoli	7.18 ± 1.14	5.82 ± 2.57	0.40, 2.23	2.84 **	Broccoli	6.48 ± 1.73	5.32 ± 2.85	0.02, 2.28	2.04 *
Apple	7.65 ± 0.87	7.44 ± 0.96	−0.22, 0.65	0.97 ^n.s.	Apple puree	6.52 ± 1.89	4.41 ± 2.15	1.14, 3.08	4.36 ***
The heat/burn of a spicy meal	6.52 ± 1.36	6.54 ± 2.19	−0.88, 0.85	−0.03 ^n.s.	Chilli sauce	4.74 ± 2.22	3.04 ± 1.76	0.74, 2.65	3.54 ***
					Tom yum soup	4.44 ± 2.34	3.87 ± 2.17	1.14, 1.60	0.97 ^n.s.

Note: Definitions—Standard Deviation (SD), mean (M), number of participants in each group (n). * p values are for the comparison food liking rating between Australian and Thai samples were determined using independent sample t-tests. Significance indicated the * p < 0.05, ** p < 0.01, *** p < 0.001, and n.s. indicates not significant at p > 0.05.