Problem

Taste-testing scales. Refer to the Journal of Food Science (Feb. 2014) taste-testing...

Taste-testing scales. Refer to the Journal of Food Science (Feb. 2014) taste-testing study, Exercise 9.86 (p. 539). Recall that a sample of 200 subjects used the perceived hedonic intensity (PHI) scale to rate their most favorite and least favorite food. In addition, each rated the sensory intensity of four solutions using the average perceived sensory intensity (PSI) scale. The SPSS printout below shows the Spearman rank correlation between perceived sensory intensity (PSI) and perceived hedonic intensity for both favorite (PHI-F) and least favorite (PHI-L) foods. 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.” In Exercise 9.86, you used Pearson correlations to support the accuracy of this statement. Now examine the Spearman correlations. Do these values also support the statement? Explain.