Summary of data collected during the Flavor Rating Assessment test per round of data collection and associations of study design, participant, and water quality variables with rejection threshold.

The rejection threshold was calculated with the base method described in the Methods section (Method A). P-values from statistical analysis (Kruskal–Wallis test) provide the degree of association between the rejection threshold and the variable. The median rejection threshold (range (minimum-maximum) and standard deviation) is provided when the association is significant (p≤0.05). (XLSX)