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. Author manuscript; available in PMC: 2024 Feb 1.
Published in final edited form as: Food Qual Prefer. 2023 Jan 7;106:104807. doi: 10.1016/j.foodqual.2023.104807

Table 2:

Significant or trending relationships between sensory ratings and absorbance measurements or salivary flow rate

Model 1 (run by taste quality):
Intensity = Absorbance Log10SalivaFlow Stimulus (Stimulus * Absorbance)
   (Stimulus * Log10SalivaFlow)
Taste Quality Effect Overall p-value NumDF/ DenDF2, F
Bitterness Stimulus*Log10SalivaFlow 0.040 6/138, 2.27
Sweetness Stimulus 0.0010 6/138, 3.98
Absorbance 0.013 1/23, 7.33
Sourness Stimulus 0.000033 6/138, 5.58
Stimulus*Absorbance 0.091 6/138, 1.87
Model 2 (run by taste quality and stimulus):
Intensity = Absorbance Log10SallivaFlow
Taste Quality Stimulus Effect P-value NumDF/ DenDF2, F Estimate ± SE
Bitterness V8 Healthy Greens Absorbance 0.039 1/23, 4.80 −240.0 ± 109.8
Chopped brussels sprouts Salivary flow rate (log10) 0.0066 1/23, 8.93 −60.9 ± 20.3
Sweetness Fresh Thyme Green Blend Absorbance 0.0077 1/23, 8.51 −219.2 ± 75.1
Salivary flow rate (log10) 0.033 1/23, 5.14 −25.6 ± 11.3
V8 Healthy Greens Absorbance 0.087 1/23, 3.19 −153.1 ± 85.8
Chopped kale Absorbance 0.0024 1/23, 11.63 −65.1 ± 19.1
Salivary flow rate (log10) 0.052 1/23, 4.2 −5.9 ± 2.9
Sourness Cranberry juice Absorbance 0.030 1/23, 5.3 −268.1 ± 115.9
V8 Healthy Greens Absorbance 0.094 1/23, 3.0 −174 ± 100.0

Absorbance: measured at 450nm for 1:1 mixtures of participant saliva with 0.1% tannic acid mixture

Salivary flow rate: measured as collection of all saliva while chewing on wax for 30s

Num DF: Numerator degree of freedom; Den DF: Denominator degree of freedom, SE: Standard Error