1. ABOUT THE DATASET -------------------- Title:Sensory attribute and difference from control ratings of Jaffa cakes Creator(s): Nnenna Ariakpomu[1], Peter Ho[2] and Melvin Holmes[3] Organisation(s): University of Leeds Rights-holder(s):Unless otherwise stated, Copyright 2024 University of Leeds Publication Year:2024 Description: The dataset contains assessor ratings on three samples of Jaffa cakes purchased from three UK commercial brands. A panel of untrained assessors (n=67) evaluated the samples using the overall difference testing method -difference from control (DFC) and the attribute intensity rating test. The orange flavour, sweetness, cocoa flavour, milky flavour and saltiness intensities of the samples were evaluated. RedJade sensory software was used for data collection between July and August 2023 in the Food Technology Laboratory of the School of Food Science and Nutrition, University of Leeds. Demographic data (frequency of consumption of the samples prior to the study, gender, age, ethnicity and country of birth) were also collected. Cite as: Ariakpomu, Nnenna and Ho, Peter and Holmes, Melvin (2024) Dataset for ‘Sensory attribute and difference from control ratings of Jaffa cakes’. University of Leeds. [Dataset] https://doi.org/10.5518/1484. Contact: [p.ho@leeds.ac.uk.] 2. TERMS OF USE --------------- Copyright [2024] University of Leeds. Unless otherwise stated, this dataset is licensed under a Creative Commons Attribution 4.0 International Licence: https://creativecommons.org/licenses/by/4.0. 3. PROJECT AND FUNDING INFORMATION ---------------------------------- Title: Application of Rasch analysis in sensory difference testing Dates: October 2022 - September 2025 Funding organisation: Commonwealth Scholarship Commission, UK Grant no.:NGCA-2022-96 This dataset was generated as part of a research funded by the Commonwealth Scholarship Commission and the Foreign, Commonwealth and Development Office in the UK. 4. CONTENTS ----------- For each file listed, the spreadsheet has two tabs labelled Key and Data. The Data tab contains the data, while a description for each column is provided in the Key tab. Data file naming convention --------------------------- Sample product_type of sensory test/data_data collection year.file extension File listing ------------ Jaffa_cakes_DFC_2023.xls (Difference from control ratings) Jaffa_cakes_AR_2023.xls (Attributes intensity ratings) Jaffa_cakes_Demographics_2023.xls (Panel demographics data) README_Ariakpomu-etal_2024_2.txt (Dataset description) List of Abbreviations --------------------- DFC (Difference from Control) AR (Attribute intensity Ratings) 5. METHODS ---------- - Data was collected through sensory evaluation surveys using Redjade Sensory software (https://redjade.net/) - The sessions took place in the sensory section of the food technology laboratory at the School of Food Science and Nutrition, University of Leeds. - Difference from control ratings were collected with a 7-point categorical labelled difference scale (0-6). - Attribute intensity ratings were collected with an 8-point categorical scale (0-7) with labels adapted from the Labelled Magnitude (LMS) Scale.