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Data file

Last modified: Jan 22, 2003 Printer friendly version : [PDF] [PS] Sensory evaluation of spinage Key words:   General factor structure. Description Spinage heated to 90 or 100 degrees Celcius was vacuum packed and stored for 0, 1 or 2 weeks before the packs were opened and chill stored in normal atmosphere for 0, 1 or 2 days. The variable batch is a blocking variable referring to two batches of spinage. The products from each treatment combination from each batch were assessed by (some of) 7 assessors who gave a score (between 0 and 15) for each of 6 different sensory properties (see the list further below). There was one sesssion for each combination of batch and weeks, and at each session the assessors evaluated the same 6 products (6 combinations of days and temperature). Note that not all assessors were present at all sessions. The results, with one line per evaluation, are given in the order: weeks of storage, days after opening, batch, temperature, session number, assessor number, and the six sensory properties hay flavour 1, hay flavour 2, hay taste, spinage flavour 1, spinage flavour 2, spinage taste. Number of observations: 36 Variable                Description weeks Values 0,1,2 (pre-storage time) days Values 0,1,2 (post-chill-storage time) batch Values A,B (blocking factor) temp Values 90,100(celcius) session Numbered 1-6 assessor Numbered 1-7 hayflav1,hayflav2,haytaste Sensory scores spiflav1,spiflav2,spitaste Sensory scores Source The Royal Veterinary and Agricultural University, Denmark. Analysis Optimized for Microsoft Internet Explorer 6.0 for Windows webmaster