Refer to the Journal of Food Science (February 2014) taste testing study, Exercise 9.58. Recall that a sample of 200 college students and staff used a scale ranging from -100 (for strongest imaginable dislike) to +100 (for strongest imaginable like) to rate their most favorite and least favorite food. This rating was labeled perceived hedonic intensity. In addition, each taster rated the sensory intensity of four different solutions: salt, sucrose, citric acid, and hydrochloride. The average of these four ratings was used by the researchers to quantify individual variation in taste intensity-called perceived sensory intensity. These data are saved in the file. The accompanying Minitab printout shows the correlation between perceived sensory intensity (PSI) and perceived hedonic intensity for both favorite (PHI-F) and least favorite (PHI-L) foods.

a. Give practical interpretations of the values of r shown on the printout.

b. According to the researchers, "the palatability of the favorite and least favorite foods varies depending on the perceived intensity of taste: Those who experience the greatest taste intensity (that is, supertasters) tend to experience more extreme food likes and dislikes." Do you agree? Explain.

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Results for: TASTE.mtw (Group = gLMS) Correlation: PSI, PHI-F Pearson correlation of PSI and PHI-F - 0.401 P-Value - D.000 Correlation: PSI, PHI-L Pearaon corzelation of 1s1 and PHI-L P-Value 0.000 - -0.375