Data from Liking of Food Textures and Relationship with Oral Physiological Parameters, Part 1
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2015-07-01
2015-08-01
2015-08-01
Date Completed
2016-08-01
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Time period coverage
2015
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United States
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Kim, Sophia C
kimx1564@umn.edu
kimx1564@umn.edu
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.
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.
http://hdl.handle.net/11299/182688
http://hdl.handle.net/11299/182688
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University of Minnesota Sensory Center
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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 (DRUM), http://doi.org/10.13020/D61P44.
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Thesis raw data Part 1 (survey only).csv
Survey Data for Liking Ratings (processed)
(174.25 KB)
Thesis uncentered unstandardized data Part 1.csv
Survey Data for Liking Ratings (raw, unstandardized)
(58.97 KB)
Readme_Part1.txt
Description of the Data
(4.21 KB)
Copy of survey (Part 1).pdf
PDF of instrument used to collect data
(134.33 KB)
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