4.4. Statistical Analyses
Salty
We computed descriptive statistics and used the Shapiro–Wilk test to assess for normality. Salty and savory ratings were rarely provided and therefore eliminated from the analysis. The gLMS ratings for sweetness were normally distributed (First, we focused on phenotyping data from 154 panelists. Separate ANOVA tests determined whether ratings intensified and the number and locations of sensations increased upon swallowing (sip-and-spit vs. swallow) and whether or not panelists experienced an aftertaste (sip-and-spit vs. delay), which was deemed to have occurred only when the taste or irritation ratings were greater in the delay condition than in the sip-and-spit condition. Separate correlational analyses were conducted to determine whether or not gLMS ratings in the sip-and-spit condition were predictive of ratings in the swallow condition. Dichotomous groupings were formed based on whether the individual experienced certain chemesthetic sensations or not and we determined whether or not the taste and palatability differed between groups using Fisher’s exact tests.Second, we investigated the genetic associations with chemosensory phenotypes but analyses focused on the 141 unrelated individuals with successful genotyping and the determination of genetic ancestry (