date:Oct 19, 2012
ine the proportion of the group that preferred the blank. Across pairs, spiked samples were presented in ascending concentration.
The rejection threshold for the dark chocolate preferring group was significantly higher than the milk chocolate preferring group. Conversely, eating style did not affect group rejection thresholds, and there was no association between chocolate preference and eating style. Present work supports the theory that this method can be used to examine preferences within sp