3.5. Moderator Effects
There were no significant effects of gender, BMI, sensory acuity, COVID-19 experience or VARSEEK score on the amount of M or V entrée consumed as a function of recipe type, NS or S. However, there were significant effects of gender, BMI, COVID-19 status, and sensory acuity on liking, flavor intensity and appetite scores.Gender effects: For the M meal, perceived flavor intensity after a few bites was greater for the S version vs. the NS version among females (BMI effects: Flavor intensity after a few bites was significantly greater among females with a BMI ≥25 (COVID-19 effects: Flavor intensity was greater for the S version of the M meal after a few bites (Sensory acuity: For participants served the M meal, perceived flavor intensity was greater after a few bites and after finishing the meal (For the V meal, there were a number of significant effects of self-assessed sensory acuity measures on liking and perceived flavor intensity (Participants with above average or better than average perceived smell rated liking and flavor of the S version of the V entrée and meal significantly greater than the NS version. Those with average or below average perceived smell liked the S version significantly more than the NS version for initial liking and flavor intensity and for final flavor intensity. Ratings of liking and flavor intensity were significantly higher for S compared to NS versions of the entrée and meal when participants rated smell the same or stronger now compared to when they were 30–35 years old. Those with perceived weaker smell also rated initial flavor intensity greater for the S version, but other liking and flavor scores were not different between NS and S versions. Perceived flavor sensitivity effects showed a pattern similar to that of smell, with participants reporting the same or stronger flavor sensitivity having significantly greater liking and flavor intensity scores for the S version of the entrée and meal compared to the NS version. Initial entrée flavor intensity and final flavor intensity of the entrée and meal were significantly greater among participants who rated their flavor sensitivity weaker than when they were younger.