This codebook file was generated on 2016-08-23 by Sophia Kim ------------------- GENERAL INFORMATION ------------------- 1. Title of Dataset: Data from Liking of food textures and relationship with oral physiological parameters, Part 1 2. Author Information Principal Investigator Contact Information Name:Sophia C Kim Institution: (graduate student) University of Minnesota Address: Email: kimx1564@umn.edu 3. Date of data collection: 2015-07-01 to 2015-08-01 4. Geographic location of data collection (where was data collected?): United States 5. Information about funding sources that supported the collection of the data: University of Minnesota Sensory Center -------------------------- SHARING/ACCESS INFORMATION -------------------------- 1. Licenses/restrictions placed on the data: 2. Links to publications that cite or use the data: 3. Links to other publicly accessible locations of the data: 4. Links/relationships to ancillary data sets: See also part 2 data at http://hdl.handle.net/11299/181838 5. Was data derived from another source? If yes, list source(s): 6. Recommended citation for the data: Kim, Sophia C. (2016). Data from Liking of Food Textures and Relationship with Oral Physiological Parameters, Part 1. Retrieved from the Data Repository for the University of Minnesota, http://doi.org/10.13020/D61P44. --------------------- DATA & FILE OVERVIEW --------------------- 1. File List A. Filename: Thesis raw data Part 1 (survey only).csv Short description: Survey liking ratings 2. Relationship between files: n/a 3. Additional related data collected that was not included in the current data package: See also part 2 data at http://hdl.handle.net/11299/181838 4. Are there multiple versions of the dataset? no -------------------------- METHODOLOGICAL INFORMATION -------------------------- 1. Description of methods used for collection/generation of data: We recruited 288 participants either from our listserv of people who had previously expressed interest in participating in sensory tests or through an event that I created to advertise my thesis project on Facebook. This file contains the centered and standardized raw data from Part 1 of this thesis, in which participants evaluated their liking of 106 texture attributes through an online survey. It shows liking ratings by attribute and participant that can be used to conduct principal components analysis, cluster analysis, and other analyses. 2. Methods for processing the data: We centered each individual’s liking ratings by calculating their scores for individual attributes relative to their overall mean score. To do this, we subtracted their overall mean from each score for an attribute. We standardized each individual’s centered scores in order to rescale the variance to 1. To do this, we divided the centered scores by the standard deviation of their centered liking ratings. 3. Instrument- or software-specific information needed to interpret the data: 4. Standards and calibration information, if appropriate: 5. Environmental/experimental conditions: 6. Describe any quality-assurance procedures performed on the data: 7. People involved with sample collection, processing, analysis and/or submission: ----------------------------------------- DATA-SPECIFIC INFORMATION FOR: [FILENAME] ----------------------------------------- 1. Number of variables: A-CK 2. Number of cases/rows: 283 3. Missing data codes: Code/symbol: BLANK Definition: Ratings of "I am unfamiliar with this attribute", which were removed from analysis 4. Variable List Col A. Name: Panelist Description: Participant study identification number Col B-CK Name: Attribute (e.g., ADHESIVE, AERATED, AIRY, etc…) Description: Centered and standardized liking ratings Scale: Converted from a 9-point hedonic scale (1 = Dislike Extremely, 9 = Like Extremely) < 0 = Dislike 0 = Neither like nor dislike > 0 = Like Value: None