Food Quality and Preference
ISSN: 0950-3293
Datasets associated with articles published in Food Quality and Preference
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- Data for: Sweet and bitter near-threshold solutions activate cross-modal correspondence between taste and shapes of cupsIt's an excel file with two sheets. In the first one, you can find the data, trial by trial. In the second, you can find the description of each variable
- Data for: The effect of implicit and explicit extrinsic cues on hedonic and sensory expectations in the context of beerThis excel file contains 4 sheets. E1 contains data from experiment 1, E2 from experiment 2, E3 from experiment 3, E4 from experiment 4. each experiment was repeated measures design variables: name of each variable is a code E1: 1. first 1-2 letters denotes colour of the label (R= red, BR=brown, G=green, B=blue) 2. followed by label design ( Cm= classic, Sm= simple, Mm= modern) 3. ending specifies sensory/hedonic attribute measured (0-100 VAS: more details in the manuscript): bitter, smooth, sweet, refreshing, pleasant, body, colour * example of the stimuli are in the manuscript E2:1. first letter denotes colour of the label (B=blue, W=brown) 2. second letter denotes the size of the text (S= small, M= mdeium, L= large) 3. number stands for the labelled alcohol content (0.0%, 1.5%, 3.0%, 4.5%, 6.0%) 4. ending specifies sensory/hedonic attribute measured (0-100 VAS: more details in the manuscript): bitter, smooth, sweet, refreshing, pleasant, body, colour E3: 1. first letter denotes colour of the label (B=blue, W=brown) 2. second 1-2 letters is the sensory descriptor (B= bitter, ST= standard, FB= full body, R= refreshing) 3. followed by a letter to denote the size of the text (S= small, M= mdeium, L= large) 4. ending specifies sensory/hedonic attribute measured (0-100 VAS: more details in the manuscript): bitter, smooth, sweet, refreshing, pleasant, body, colour E4: 1. first letter denotes colour of the label (B=blue, W=brown) 2. second 1-2 letters is the sensory descriptor (B= bitter, ST= standard, FB= full body, R= refreshing) 3. number stands for the labelled alcohol content (0.0%, 3.0%, 6.0%) 4. ending specifies sensory/hedonic attribute measured (0-100 VAS: more details in the manuscript): bitter, smooth, sweet, refreshing, pleasant, body, colour
- Data for: Investigating the Role of Health Halos and Reactance in Ice Cream ChoiceThis is the raw data from our study.
- Appendix_A DescriptionDescription of primary studies included in the review.
- Data for: Directional hedonic thresholds for sodium concentration in hamburgerHedonic scores
- Data for: Consumer categorization of plant-based dishes: implications for promoting vegetable consumptionPictures of plant-based dishes used in the study
- Data for: Supersize me. Larger unit size increases children’s vegetable consumption, an example with carrots Overall, the consumption of whole carrots (median intake: 39g after 10 minutes) was significantly higher (t(51)=-2.3, p=0.02), than the consumption of diced carrots (median intake: 26g after 10 minutes), and trended towards being higher after 90 minutes (median intake whole: 126g, median intake diced: 66g). The majority of children (67%) consumed more whole than diced carrots with the increase in consumption being on average 75% greater when carrots were presented whole as opposed to diced. Although liking of carrots was significantly correlated with consumption (diced: r=0.63, p<0.0001; whole r=0.51, p<0.0001), a difference in liking or a change in liking during consumption could not explain the difference between the consumption of diced and whole carrots.
- Data for: Using status quo bias in a real restaurant experimental setting to nudge individuals towards healthier choices results from experiments using nudges in a restaurant setting
- Data for: Food rejection in young children: Validation of the Child Food Rejection Scale in English and cross-cultural examination in the UK and Francedata set with FR and UK children. scores on each item of the CFRS
- Data for: Does taste sensitivity matter? The effect of coffee sensory tasting information and taste sensitivity on consumer preferencesThis is a dataset used to examine the impact of coffee tasting sensory information on consumer preferences when taking into their taste sensitivity.