Title
Data from Liking of Food Textures and Relationship with Oral Physiological Parameters, Part 1
Published Date
2016-08-23
Authors
Author Contact
Kim, Sophia C (kimx1564@umn.edu)
Type
Dataset
Survey Data-Quantitative
Abstract
The data from Part 1 of the thesis "Liking of Food Textures and Relationship with Oral Physiological Parameters," contains raw and processed survey results in which participants evaluated their liking of 106 texture attributes. It shows liking ratings by attribute and participant that can be used to conduct principal components analysis, cluster analysis, and other analyses.
Description
The first column indicates the panelist (participant) numbers that were used to identify the participants of this study. Remaining columns are named by the texture attribute that was rated for liking.
Funding information
Sponsorship:
University of Minnesota Sensory Center
Referenced by
[MS Thesis] Kim, Sophia. (2016). Liking of food textures and relationship with oral physiological parameters. Retrieved from the University of Minnesota Digital Conservancy.
Related to
Part 2 of Data from Liking of Food Textures and Relationship with Oral Physiological Parameters
License
Depositor did not specify a license. Material may be reused with appropriate attribution.
Suggested Citation
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.
