Database on the sensory and cognitive-affective evaluation by consumers of an artisanal distilled spirit versus three industrial distilled spirits in Mexicali, Baja California (2026)
Description
This repository contains raw, individual-level data from consumers who participated in the sensory evaluation study. Data collection was conducted using a structured questionnaire, preceded by the signing of an informed consent form. The instrument collected only the participant's age and the date of administration, in addition to the sections dedicated to the beverage evaluation. Participants were selected via non-probability convenience sampling at various locations in Mexicali, Baja California, based on pre-established inclusion and exclusion criteria. Inclusion criteria covered individuals over the age of 18 who voluntarily agreed to participate. Exclusion criteria applied to individuals with conditions that might contraindicate participation in the test—such as pregnancy, use of medications incompatible with alcohol consumption, health conditions limiting alcohol intake, or a history of problematic alcohol use. The dataset comprises responses from 103 consumers who individually evaluated four distilled spirits: Rancho Vieyra (618), Smirnoff Vodka 21 Classic (374), Classic Wyborowa (905), and Absolut Vodka Original (241). Each participant evaluated all four samples, generating data on sensory attributes, hedonic acceptance, emotions, and memories. The data are organized in long format and divided into four independent matrices corresponding to the different types of information collected; they are presented at the individual level (unaveraged), meaning each row represents a specific consumer's response to a specific sample. Since each of the 103 consumers evaluated all four spirits, each participant appears in four rows—one for each spirit evaluated; for instance, the first four rows correspond to consumer C1, followed by the four rows for consumer C2, and so on. The four matrices maintain the same order of participants and samples, allowing for a direct link between responses across the rows. Corresponding author: Juan Cristóbal Hernández Arzaba. Email: jc.hernandez@colpos.mx
Files
Steps to reproduce
1. Participant selection: Recruit consumers over the age of 18 who meet the established inclusion criteria. Before starting the test, inform participants about the procedure and obtain their informed consent. 2. Sample preparation: Prepare the four distilled spirits to be evaluated: Rancho Vieyra (618), Smirnoff Vodka 21 Classic (374), Classic Wyborowa (905), and Absolut Vodka Original (241). Samples must be identified using three-digit codes to prevent the name or brand from influencing the evaluation. 3. Conducting the evaluation: Provide each participant with an evaluation sheet for each sample. Record the participant's age and the date of the evaluation beforehand. 4. CATA evaluation of sensory attributes: Present each beverage individually and ask the participant to select—from a pre-established list—all sensory attributes they believe describe the sample. Provide water between samples to cleanse the palate. 5. Hedonic evaluation: After the attribute evaluation, ask the participant to indicate their level of liking for the sample using a nine-point hedonic scale, ranging from 1 = dislike extremely to 9 = like extremely. 6. CATA evaluation of emotions: Ask the participant to select all emotions from the list that they believe they are experiencing or that the sample evokes in them. 7. CATA evaluation of memories: Finally, ask the participant to select terms from the list that correspond to memories evoked by the sample. 8. Repetition for the four samples: Repeat the same procedure for all four beverages, ensuring consistent evaluation conditions for all participants. 9. Data recording and organization: Capture individual responses and retain them without averaging. Organize the data in long format, using a code for each consumer and a code for each sample. Separate the information into four matrices: CATA attributes, hedonic evaluation, CATA emotions, and CATA memories. 10. Integration of matrices: Maintain the same order of consumers and samples across all four matrices to allow for the direct matching of each consumer's responses for each beverage evaluated.
Institutions
- Colegio de Postgraduados Campus CórdobaVeracruz, Córdoba
- Universidad Autónoma de Baja CaliforniaBaja California, Mexicali