This readme.txt file was generated on 2023-08-28 by Kang, Myungwoo (edited by data curator 20230927) Recommended citation for the data: Kang, Myungwoo. (2023). Data files for dissertation titled "The effect of intense pulsed light on the sensory properties of milk powder and wheat flour and The two-out-five test compared to the triangle test in terms of sensory adaptation, test sensitivity, and selective attention". Retrieved from the Data Repository for the University of Minnesota. https://doi.org/10.13020/EA6P-G173. ------------------- GENERAL INFORMATION ------------------- 1. Title of Dataset: Data files for dissertation titled "The effect of intense pulsed light on the sensory properties of milk powder and wheat flour and The two-out-five test compared to the triangle test in terms of sensory adaptation, test sensitivity, and selective attention" 2. Author Information Author Contact: Myungwoo Kang (kang0237@umn.edu) Name: Myungwoo Kang Institution: The University of Minnesota Email: kang0237@umn.edu ORCID:0000-0003-3522-850X 3. Date published or finalized for release: 2023-07-24 4. Date of data collection (single date, range, approximate date): 2018-03-15 to 2021-07-15 5. Geographic location of data collection (where was data collected?): St Paul, Minnesota 6. Information about funding sources that supported the collection of the data: The USDA National Institute of Food and Agriculture CAP project 1006847; University of Minnesota Sensory Center; Ralph & Mildred Garber Research Award Fund in the College of Food, Agricultural, and Natural Resource Sciences 7. Overview of the data (abstract): This data set contains raw data that was used for statistical analysis in the dissertation titled " The effect of intense pulsed light on the sensory properties of milk powder and wheat flour and The two-out-five test compared to the triangle test in terms of sensory adaptation, test sensitivity, and selective attention" -------------------------- SHARING/ACCESS INFORMATION -------------------------- 1. Licenses/restrictions placed on the data: CC BY-NC-ND 4.0 DEED Attribution-NonCommercial-NoDerivs 4.0 International https://creativecommons.org/licenses/by-nc-nd/4.0/deed.en 2. Links to publications that cite or use the data: Kang, Myungwoo. (2023). The effect of intense pulsed light on the sensory properties of milk powder and wheat flour and The two-out-five test compared to the triangle test in terms of sensory adaptation, test sensitivity, and selective attention. Retrieved from the University of Minnesota Digital Conservancy, https://hdl.handle.net/11299/260126. 3. Was data derived from another source? No 4. Terms of Use: Data Repository for the U of Minnesota (DRUM) By using these files, users agree to the Terms of Use. https://conservancy.umn.edu/pages/drum/policies/#terms-of-use --------------------- DATA & FILE OVERVIEW --------------------- File List Filename: Chapter 2a. Descriptive analysis of Milk Powder.csv Short description: Chapter 2a. The Perceived Intensity Ratings for Sensory Attributes of IPL-Treated and Untreated Milk Powder Filename: Chapter 2b. Descriptive analysis of Reconstituted Milk.csv Short description: Chapter 2b. The Perceived Intensity Ratings for Sensory Attributes of Reconstituted Milk Prepared from IPL-Treated and Untreated Milk Powder Filename: Chapter 3a.Descriptive analysis of WheatFlour.csv Short description: Chapter 3a. The Perceived Intensity Ratings for Sensory Attributes of Untreated, IPL-Treated, and UV-Treated Wheat Flour Filename: Chapter 3b. Descriptive analysis of WhiteSauce.csv Short description: The Perceived Intensity Ratings for Sensory Attributes of White Sauce Prepared from Untreated, IPL-Treated, and UV-Treated Wheat Flour Filename: Chapter 5a. Taste adaptation, discrimination performance, number of tastings for the two-out-of-five test and triangle test of iced tea.csv Short description: Taste Adaptation, Discrimination Performance, Number of Tastings for the Two-out-of-Five Test and the Triangle Test Filename: Chapter 5b. Selective attention for the two-out-of-five test.csv Short description: The number of attributes used by judges and discrimination performance with the repeated two-out-of-five test of orange flavored tea Filename: Chapter 5c.Selective attention for the triangle test.csv Short description: The number of attributes used by judges and discrimination performance with the repeated triangle test of orange flavored tea 2. Relationship between files: Data in each file was collected independently. -------------------------- METHODOLOGICAL INFORMATION -------------------------- 1. Description of methods used for collection/generation of data: The data files for chapters 2a, 2b, 3a, 3b, and 5a were generated using descriptive analysis. In this process, a trained panel rated the perceived intensity of sensory attributes for the provided samples or grouped the test samples based on their similarity. 2. Methods for processing the data: The files include the raw data 3. Instrument- or software-specific information needed to interpret the data: N/A 4. Standards and calibration information, if appropriate: N/A 5. Environmental/experimental conditions: The tests were conducted in individual booths within the sensory lab. 6. Describe any quality-assurance procedures performed on the data: Calibration sessions were conducted before judges rated the perceived sensory attributes of the testing samples. 7. People involved with sample collection, processing, analysis and/or submission: Myungwoo Kang collected the submitted data. ----------------------------------------- DATA-SPECIFIC INFORMATION FOR: Descriptive analysis of Milk Powder.csv ----------------------------------------- 1. Number of variables: 33 2. Number of cases/rows:224 3. Missing data codes:N/A 4. Variable List Variable name; Description of the variable Rep; An Identical number for each iteration Section; The subset of 13 samples within each iteration Judge; Panelist ID number Temp; Temperature levels being processed to the sample Pass; The number of exposure time achieved by passing the samples through the chamber Treatment; Treatment conditions with temperature and exposure time applied to individual samples Order; The presentation order of the sample OverallA; Overall aroma intensity measured on a 20-point scale CardbdA; Cardbord aroma intensity measured on a 20-point scale AnimalA; Animal aroma intensity measured on a 20-point scale BarnA; Barn aroma intensity measured on a 20-point scale MetallicA; Metallic aroma intensity measured on a 20-point scale ChemicalA; Chemical aroma intensity measured on a 20-point scale SulfurA; Sulfur aroma intensity measured on a 20-point scale SmokyA; Smoky aroma intensity measured on a 20-point scale SourMilkA; Fermented milk aroma intensity measured on a 20-point scale VanillaA; Vanilla aroma intensity measured on a 20-point scale BurntA; Burnt aroma intensity measured on a 20-point line scale Saltiness; Saltiness intensity measured on a 20-point line scale Sweetness; Sweetness intensity measured on a 20-point line scale Sourness; Sourness intensity measured on a 20-point line scale Bitterness; Bitterness intensity measured on a 20-point line scale Umami; Umami intensity measured on a 20-point line scale OverallF; Overall flavor intensity measured on a 12-point line scale MilkFatF; Milk fat flavor intensity measured on a 12-point line scale CardbdF; Cardboard flavor intensity measured on a 12-point line scale NuttyF; Nutty flavor intensity measured on a 12-point line scale VanillaF; Vanilla flavor intensity measured on a 12-point line scale SmokyF; Smoky flavor intensity measured on a 12-point line scale MustyF; Musty flavor intensity measured on a 12-point line scale BrothyF; Brothy flavor intensity measured on a 20-point line scale BurntF; Burnt flavor intensity measured on a 20-point line scale Stickiness; Stickiness intensity measured on a 10-point line scale ----------------------------------------- DATA-SPECIFIC INFORMATION FOR: Descriptive analysis of Reconstituted Milk.csv ----------------------------------------- 1. Number of variables: 30 2. Number of cases/rows: 252 3. Missing data codes:N/A 4. Variable List Variable name; Description of the variable Rep; An Identical number for each iteration Section; The subset of 13 samples within each iteration Judge; Panelist ID number Temp; Temperature levels being processed to the sample Pass; The number of exposure time achieved by passing the samples through the chamber Treatment; Treatment conditions with temperature and exposure time applied to individual samples Order; The presentation order of the sample OverallA; Overall aroma intensity measured on a 20-point scale CardbdA; Cardbord aroma intensity measured on a 20-point scale SourA; Sour aroma intensity measured on a 20-point scale AnimalA; Animal aroma intensity measured on a 20-point scale SulfurA; Sulfur aroma intensity measured on a 20-point scale SmokyA; Smoky aroma intensity measured on a 20-point scale ChemicalA; Chemical aroma intensity measured on a 20-point scale BurntA; Overall aroma intensity measured on a 20-point scale Saltiness; Saltiness intensity measured on a 20-point line scale Sweetness; Sweetness intensity measured on a 20-point line scale Sourness; Sourness intensity measured on a 20-point line scale Bitterness; Bitterness intensity measured on a 20-point line scale Umami; Umami intensity measured on a 20-point line scale OverallF; Overall flavor intensity measured on a 12-point line scale ButterF; Butter flavor intensity measured on a 12-point line scale NuttyF; Nutty flavor intensity measured on a 12-point line scale VanillaF; Vanilla flavor intensity measured on a 12-point line scale BrothyF; Brothy flavor intensity measured on a 12-point line scale SmokyF; Smoky flavor intensity measured on a 12-point line scale BurntF; Burnt flavor intensity measured on a 12-point line scale EarthyF; Earthy flavor intensity measured on a 12-point line scale Thinness; Thinness intensity measured on a 20-point line scale MouthCoat; Mouth coating intensity measured on a 20-point line scale ----------------------------------------- DATA-SPECIFIC INFORMATION FOR: Descriptive analysis of WheatFlour.csv ----------------------------------------- 1. Number of variables: 40 2. Number of cases/rows: 300 3. Missing data codes: N/A 4. Variable List Variable name; Description of the variable Rep; An identical number for each iteration Section; The subset of the samples within each iteration Judge; Panelist ID number Sample; Sample information on treatment conditions with input voltage, feed rate, and pulse frequency levels Code; An identical number for each sample Treatment; The types of treatment applied to the samples – no (untreated control), UV, or IPL Voltage; Input votage levels FeedRate; Feed rate levels Frequency; Pulse frequency levels Order; The presentation order of the sample OverallA; Overall aroma intensity measured on a 12-point scale MetallicA; Metallic aroma intensity measured on a 12-point scale HayA; Hay aroma intensity measured on a 12-point scale YeastyA; Yeasty aroma intensity measured on a 12-point scale MushroomA; Mushroom aroma intensity measured on a 12-point scale BurntA; Burnt aroma intensity measured on a 12-point scale SoyA; Soy aroma intensity measured on a 12-point scale SulfurA; Sulfur aroma intensity measured on a 12-point scale NuttyA; Nutty aroma intensity measured on a 12-point scale CerealA; Cereal aroma intensity measured on a 12-point scale ChalkyA; Chalky aroma intensity measured on a 12-point scale CardboardA; Cardboard aroma intensity measured on a 12-point scale MedicineA; Medicinal aroma intensity measured on a 12-point scale Saltiness; Saltiness intensity measured on a 20-point line scale Sweetness; Sweetness intensity measured on a 20-point line scale Bitterness; Bitterness intensity measured on a 20-point line scale Umami; Umami intensity measured on a 20-point line scale OverallF; Overall flavor intensity measured on a 12-point line scale MushroomF; Mushroom flavor intensity measured on a 12-point line scale BurntF; Burnt flavor intensity measured on a 12-point line scale SoyF; Soy flavor intensity measured on a 12-point line scale SulfurF; Sulfur flavor intensity measured on a 12-point line scale NuttyF; Nutty flavor intensity measured on a 12-point line scale CerealF; Cereal flavor intensity measured on a 12-point line scale ChalkyF; Chalky flavor intensity measured on a 12-point line scale CardboardF; Cardboard flavor intensity measured on a 12-point line scale MedicineF; Medicinal flavor intensity measured on a 12-point line scale Graininess; Graininess intensity measured on a 20-point scale Stickiness; Stickiness intensity measured on a 20-point scale Sourness; Sourness aftertaste intensity measured on a 12-point line scale ----------------------------------------- DATA-SPECIFIC INFORMATION FOR: Descriptive analysis of WhiteSauce.csv ----------------------------------------- 1. Number of variables: 43 2. Number of cases/rows:195 3. Missing data codes: N/A 4. Variable List Variable name; Description fo the variable Rep; An identical number for each iteration Section; The subset of the samples within each iteration Judge; Panelist ID number Sample; Sample information on treatment conditions with input voltage, feed rate, and pulse frequency levels Code; An identical number for each sample Treatment; The types of treatment applied to the samples – no (untreated control), UV, or IPL Voltate; Input votage levels Feedrate; Feed rate levels Frequency; Pulse frequency levels Order; The presentation order of the sample OverallA; Overall aroma intensity measured on a 20-point scale MetallicA; Metallic aroma intensity measured on a 20-point scale HayA; Hay aroma intensity measured on a 20-point scale YeastyA; Yeasty aroma intensity measured on a 20-point scale MushroomA; Mushroom aroma intensity measured on a 20-point scale BurntA; Burnt aroma intensity measured on a 20-point scale SoyA; Soy aroma intensity measured on a 20-point scale SulfurA; Sulfur aroma intensity measured on a 20-point scale NuttyA; Nutty aroma intensity measured on a 20-point scale CerealA; Cereal aroma intensity measured on a 20-point scale ChalkyA; Chalky aroma intensity measured on a 20-point scale CardboardA; Cardboard aroma intensity measured on a 20-point scale MedicineA; Medicine aroma intensity measured on a 20-point scale Saltiness; Saltiness intensity measured on a 20-point line scale Sweetness; Sweetness intensity measured on a 20-point line scale Bitterness; Bitterness intensity measured on a 20-point line scale Umami; Umami intensity measured on a 20-point line scale OI F; Overall flavor intensity measured on a 12-point line scale MetallicF; Metallic flavor intensity measured on a 12-point line scale HayF; Hay flavor intensity measured on a 12-point line scale YeastF; Soy flavor intensity measured on a 12-point line scale MushroomF; Mushroom flavor intensity measured on a 12-point line scale BurntF; Burnt flavor intensity measured on a 12-point line scale SoyF; Soy flavor intensity measured on a 12-point line scale SulfurF; Sulfur flavor intensity measured on a 12-point line scale NuttyF; Nutty flavor intensity measured on a 12-point line scale CerealF; Cereal flavor intensity measured on a 12-point line scale ChalkyF; Chalky flavor intensity measured on a 12-point line scale CardboardF; Cardboard flavor intensity measured on a 12-point line scale MedicineF; Medicine flavor intensity measured on a 12-point line scale MilkyF; Milky flavor intensity measured on a 12-point line scale Thickness; Thickness intensity measured on a 20-point line scale MouthCoating; Mouth coating intensity measured on a 20-point line scale ----------------------------------------- DATA-SPECIFIC INFORMATION FOR: Taste adaptation, discrimination performance, number of tastings for the two-out-of-five test and triangle test of iced tea.csv ----------------------------------------- 1. Number of variables: 13 2. Number of cases/rows: 56 3. Missing data codes: N/A 4. Variable List Variable name; Description of the variable Rep; An identical number for each iteration Group; Two-out-of-five test first (A) or triangle test first (B) group Judge; Participant ID number Test; Discrimination test type -two-out-of-five test or triangle test Post-Sweetness; Sweetness intensity measured on a 20-point line scale for the post-test Post- Sourness; Sourness intensity measured on a 20-point line scale for the post-test Post-Bitterness; Bitterness intensity measured on a 20-point line scale for the post-test Pre-Sweetness; Sweetness intensity measured on a 20-point line scale for the pre-test Pre- Sourness; Sourness intensity measured on a 20-point line scale for the pre-test Pre-Bitterness; Bitterness intensity measured on a 20-point line scale for the pre-test Correct; the correness for the discrimination test ( 1- corret ; 0- incorrect) Number of tastings; Frequency of judges tasted any samples within the trial of a given test method ----------------------------------------- DATA-SPECIFIC INFORMATION FOR: Selective attention for the two-out-of-five test.csv ----------------------------------------- 1. Number of variables: 14 2. Number of cases/rows: 32 3. Missing data codes: Other-Description 4. Variable List Variable name; Description of the variable panelist; Panelist ID number pre1; The indication of correctness for the first tiral of the pre-test (1: correct, 0: incorrect) pre2; The indication of correctness for the sceond trial of the pre-test (1: correct, 0: incorrect) rep1; The indication of correctness for the first tiral of the main test (1: correct, 0: incorrect) rep2; The indication of correctness for the second trial of the main test (1: correct, 0: incorrect) rep3; The indication of correctness for the third trial of the main test (1: correct, 0: incorrect) # attribute; The number of attributes that panelists used to sort samples Sweet; The indication of the use of sweet taste to sort samples (1: use, 0 : not used) Sour; The indication of the use of sour taste to sort samples Bitter; The indication of the use of bitter taste to sort samples Other; The indication of the use of other attribute to sort samples Other_Description; The sensory discription in the 'other' category post-test 1; The indication of correctness for the first tiral of the post-test post-test 2; The indication of correctness for the sceond tiral of the post-test ----------------------------------------- DATA-SPECIFIC INFORMATION FOR: Selective attention for the triangle test.csv ----------------------------------------- 1. Number of variables: 16 2. Number of cases/rows: 32 3. Missing data codes: Other-Description 4. Variable List Variable name; Description of the variable panelist; Panelist ID number pre1; The indication of correctness for the first tiral of the pre-test (1: correct, 0: incorrect) pre2; The indication of correctness for the sceond trial of the pre-test (1: correct, 0: incorrect) rep1; The indication of correctness for the first tiral of the main test (1: correct, 0: incorrect) rep2; The indication of correctness for the second trial of the main test (1: correct, 0: incorrect) rep3; The indication of correctness for the third trial of the main test (1: correct, 0: incorrect) rep4; The indication of correctness for the fourth trial of the main test (1: correct, 0: incorrect) rep5; The indication of correctness for the fifth trial of the main test (1: correct, 0: incorrect) # attribute;The number of attributes that panelists used to sort samples Sweet; The indication of the use of sweet taste to sort samples (1: use, 0 : not used) Sour; The indication of the use of sour taste to sort samples Bitter;The indication of the use of bitter taste to sort samples Other; The indication of the use of other attribute to sort samples Other_Description; The sensory discription in the 'other' category post-test 1; The indication of correctness for the first tiral of the post-test post-test 2; The indication of correctness for the sceond tiral of the post-test