Table 2.
Segment profiles according to taste score, perceived intensity, PROP intensity, and mean liking for model foods.
| Variables | Segment 1 (S1) High Responsive to Bitter and Sour | Segment 2 (S2) Low Responsive to Sweet | Segment 3 (S3) Low Responsive to All Basic Tastes | Segment 4 (S4) High Responsive to All Basic Tastes | p-Value |
|---|---|---|---|---|---|
| All children | |||||
| (n = 148) | 36 (24%) | 34 (23%) | 50 (34%) | 28 (19%) | Chi-square, |
| Boys | 18 (50%) | 19 (56%) | 18 (36%) | 16 (57%) | gender |
| Girls | 18 (50%) | 15 (44%) | 32 (64%) | 12 (43%) | p= 0.19 |
| Taste scores (0–400) | |||||
| Sweet (GF) | 91.6 b | 41.7 c | 92.2 b | 175.9 a | F = 36.4, p < 0.001 |
| Sour (GF) | 181.6 a | 91.3 b | 58.1 b | 146.7 a | F = 35.0, p < 0.001 |
| Bitter (GF) | 221.7 a | 149.4 b | 81.5 c | 141.2 b | F = 39.4, p < 0.001 |
| Salty (VB) | 151.6 b | 93.2 c | 114.7 bc | 222.3 a | F = 23.0, p < 0.001 |
| Umami (VB) | 170.3 b | 93.9 c | 91.6 c | 213.5 a | F = 29.6, p < 0.001 |
| PROP mean intensity (LMS 0–100) |
57.4 ± 28.1 a | 38.9 ± 28.6 b | 39.8 ± 28.0 b | 51.1 ± 30.0 ab | F = 3.52, p = 0.01
gender p = 0.32 |
| Mean liking | |||||
| (LAM 0–100) | |||||
| GF (mean of 4 samples) | 31.1 ± 28.0 c | 29.1 ± 22.3 c | 45.3 ± 27.1 b | 54.3 ± 29.0 a | F = 75.5, p < 0.001 |
| VB (mean of 4 samples) | 30.0 ± 26.4 b | 40.6 ± 25.7 a | 37.5 ± 27.7 a | 37.3 ± 31.3 a | F = 7.3, p < 0.001 |
Different letters in rows indicate significant differences (p < 0.05) between mean values from Tukey’s HSD test. Values in bold show a significant difference at p < 0.05. GF = Grapefruit juice, VB = Vegetable broth.