Data from Liking of Food Textures and Relationship with Oral Physiological Parameters, Part 2

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Persistent link to this item

http://doi.org/10.13020/D6WW26
http://hdl.handle.net/11299/181838

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Keywords

survey

liking

attribute

measurement

mouth behavior

age

gender

Collection period

2016-01-01
2016-06-01

Date completed

2016-08-01

Date updated

Time period coverage

2016

Geographic coverage

St Paul, Minnesota

Source information

Journal Title

Journal ISSN

Volume Title

Title

Data from Liking of Food Textures and Relationship with Oral Physiological Parameters, Part 2

Published Date

2016-08-23

Authors

Kim, Sophia C

Group

Author Contact

Kim, Sophia C
kimx1564@umn.edu

Type

Dataset
Survey Data-Quantitative

Abstract

The data from Part 2 of the thesis "Liking of Food Textures and Relationship with Oral Physiological Parameters,"contains the raw and processed data files in which participants evaluated their liking of 106 texture attributes and then classified themselves into one of the mouth behavior groups. The saliva flow rate, biting force, variance of hue, and particle size difference threshold of each participant were also measured. Age and gender information is also included. The data can be used for various analyses in order to examine the relationships among the different types of variables.

Description

The first column indicates panelist (participant) numbers that were used to identify the participants of this study. Remaining columns indicate age, gender, mouth behavior group (Mouth_Behavior), saliva flow rate (Saliva_Flow_Rate), biting force (Biting_Force), particle size difference threshold (Particle_Size_Threshold), variance of hue (SD_Hue), and texture attributes that were 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

Related to

Part 1 Data from Liking of Food Textures and Relationship with Oral Physiological Parameters
http://hdl.handle.net/11299/181837

Replaces

License

Publisher

Collections

Data Repository for U of M (DRUM)

Funding information

University of Minnesota Sensory Center

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Previously Published Citation

Suggested citation

Kim, Sophia C. (2016). Data from Liking of Food Textures and Relationship with Oral Physiological Parameters, Part 2. Retrieved from the University Digital Conservancy, http://doi.org/10.13020/D6WW26.

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