The valence ratings also showed significant positive correlations with the suprahyoid EMG activity ( t = 3.49, p < 0.001, d = 0.65) and marginally significant correlations with the masseter ( t = 1.39, p = 0.088, d = 0.26).
A visual inspection of the figures suggests that the valence ratings showed differences between flavor conditions showing decreasing trends for the no and negative flavor conditions, which were more evident for the no flavor condition than the negative condition, and an increasing trend in positive flavor ratings over time.