1. ABOUT THE DATASET -------------------- Title:Sensory attribute and difference from control ratings of tomato soup Creator(s): Nnenna Ariakpomu[1], Peter Ho[2] and Melvin Holmes[3] Organisation(s): University of Leeds Rights-holder(s):Unless otherwise stated, Copyright 2025 University of Leeds Publication Year:2025 Description: The dataset contains assessor ratings for 3 variations of tomato soup. A panel of untrained assessors (n=54) evaluated the samples using the overall difference testing method -Difference from Control (DFC) and the attribute intensity rating test. Assessors rated the intensities of 18 sensory attributes categorised under 5 sensory modalities: appearance (glossy appearance, herby appearance, colour intensity, viscous appearance), aroma (pungent aroma, cooked tomato aroma, rich aroma), mouthfeel (smooth mouthfeel, homogenous mouthfeel, thick mouthfeel), flavour (creamy flavour, savoury flavour, herbal flavour, cooked tomato flavour), and taste (sweet taste, sour taste, salty taste, aftertaste). Data was collected using RedJade sensory software between November and December 2024 in the Food Technology Laboratory, 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 (2025) Dataset for ‘Sensory attribute and difference from control ratings of tomato soup’. University of Leeds. [Dataset] https://doi.org/10.5518/1658 Contact: p.ho@leeds.ac.uk. 2. TERMS OF USE --------------- Copyright [2025] 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. In the dataset "Tomato_soup_DFC_2024.xls", data for questions 1 and 2 are stored in separate tabs named Q1_Data and Q2_Data, respectively. Data file naming convention --------------------------- Sample product_type of sensory test_data collection year.file extension File listing ------------ Tomato_soup_DFC_2024.xls (Difference from control ratings) Tomato_soup_AR_2024.xls (Attributes intensity ratings) Tomato_soup_Demographics_2024.xls (Panel demographics data) README_Ariakpomu-etal_2025.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 (DFC) ratings were collected using a 7-point categorical labelled difference scale (0–6). Additionally, assessors indicated which attributes they considered while rating the difference using a binary (yes/no) scale. - Attribute intensity ratings were collected with an 8-point categorical scale (0-7) with labels adapted from the Labelled Magnitude (LMS) Scale.