Table 2.
Mean value of oral responsiveness to individual attributes for thermal tasters (TTs) and thermal‐non tasters (TnTs), F‐values and associated P‐values from the MANOVAa are provided
| Stimulus | Group | Mean | F‐value | P‐value | |
|---|---|---|---|---|---|
| Taste | NaCl | TnTs | 1.369 | 0.35 | 0.558 |
| TTs | 1.420 | ||||
| CitricAcid | TnTs | 1.392 | 1.90 | 0.175 | |
| TTs | 1.504 | ||||
| Sucrose | TnTs | 1.023 | 3.91 | 0.054b | |
| TTs | 1.193 | ||||
| Quinine | TnTs | 1.487 | 0.93 | 0.340 | |
| TTs | 1.387 | ||||
| PROP | TnTs | 0.698 | 0.59 | 0.810 | |
| TTs | 0.741 | ||||
| Temperature | Warming | TnTs | 1.305 | 3.84 | 0.056b |
| TTs | 1.416 | ||||
| Cooling | TnTs | 1.569 | 0.01 | 0.935 | |
| TTs | 1.565 |
a
Wilks’ Lambda test indicated a significant group effect for overall responsiveness (P = 0.041).
b
Approaching significance (P = 0.05).