Title
Data from Liking of Food Textures and Relationship with Oral Physiological Parameters, Part 2
Published Date
2016-08-23
Authors
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.
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 1 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 2.
Retrieved from the Data Repository for the University of Minnesota,
http://doi.org/10.13020/D6WW26.